Beef Brisket à la Maldon Salt!

Beef brisket the king of the shredded meats. This slow cooked, soft, sweet and smoky brisket with a little kick will have your customers coming back for more.

Be sure to take a look at the rest of our recipes and see our premium sea salt flakes in action, in some of these stunning street food recipes created by Chef Rob Rooke.


  • 5 tbsp vegetable oil
  • 2.5-3kg beef brisket, rolled
  • 3 large red onions, sliced
  • 2 bay leaves
  • 2 x 400g chopped tomatoes
  • 500ml beef stock
  • 6 tbsp soft brown sugar
  • 4 tbsp red wine vinegar
  • 1 tbsp smoked paprika
  • 1 tbsp mustard powder
  • 1 tbsp garlic powder
  • ½ tsp cayenne powder
  • 1 tbsp Worcester sauce
  • 1 tsp cinnamon
  • 1 tsp chilli flakes
  • 2 tsp black pepper
  • Sub rolls/finger rolls/pitta bread to serve


  • 3 tbsp flour
  • 3 tbsp butter
  • 150-200ml beer/ale/stout
  • 225ml whole milk
  • 200-250g Cheddar or Gruyere cheese
  • 1 tsp Dijon mustard
  • 1 tsp Worcester sauce
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • (Optional) 1 pinch cayenne pepper


  • 3 green peppers, sliced
  • 3 large onions, sliced


  1. Heat 2 tbsp of oil in a casserole dish/crock pot big enough to fit the beef brisket (can be cut in half if needed). Season the beef well and sear until browned all over. Lift out on to a plate. Add another tbsp of oil, add the onions and cook for 8 minutes.
  2. Preheat oven to 160° / 140° fan / gas mark 2. In a small bowl, mix the remaining oil, brown sugar, red wine vinegar, Worcester sauce, chilli flakes, cayenne powder, paprika, mustard powder, garlic powder, cinnamon, MALDON SALT and pepper. Brush part of this over the meat and add the rest to the onions. Add the chopped tomatoes, bay leaves and beef stock, stir and bring to the boil.
  3. Add the brisket back to the pot (fat side up) with any resting juices, cover with a lid and bake in the oven for 6 hours.
  4. After 6 hours, turn off the oven and leave the brisket to rest for 15-20 minutes. Uncover and discard the butchers string, bay leaves and any fat on the brisket. Shred the meat with two forks and mix with the sauce. Cover and leave the beef to soak up the sauce whilst you prepare the beer sauce, onions and peppers.
  5. For the beer sauce, melt the butter in a saucepan over medium heat, add the flour and whisk until combined. Add the beer, whisking continuously until smooth. Slowly add the milk, whisking as you pour. Cook for 5-6 minutes, whisking until the mixture has thickened. Stir in the mustard, Worcester sauce, garlic powder, salt, pepper and cayenne. Add the cheese and stir until melted. If the sauce is too thick, add some more beer or milk until you have your desired consistency.
  6. Add a tbsp of vegetable oil to a frying pan over medium-to-high heat and add the sliced onions and peppers. Cook for 5 minutes or until they are soft and slightly caramelised.
  7. To serve, pile the shredded beef brisket into your breads of choice and top with the green peppers, onions and the beer cheese sauce.

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