Smoky braised brisket sliders


  • 1kg beef brisket, boneless

For the Marinade:

  • 1 tbsp light muscovado sugar

  • 2 tsp smoked paprika

  • 1 tsp ground cumin

  • 1 tsp garlic granules

  • 2 tsp salt

  • 1tbsp ground black pepper

  • For the braising liquor:

  • 2 red chillies, sliced

  • 1 onions, roughly sliced

  • 1 bulb garlic, cut in half through the middle

  • 2 sprigs rosemary

  • 2 bay leaves

  • Zest of one lemon

To serve:

  • 12 mini burger buns

  • 2 red chillies, deseeded and finely diced

  • 100ml sour cream

  • 2 bags watercress

  • Small wooden skewers


  1. Pat the beef brisket dry with kitchen towel. Mix together the marinade ingredients then rub all over the meat. Leave in the fridge to marinate for at least one hour but preferably overnight.

  2. Pre-heat the oven to 150°C. Remove the meat from the fridge and place a large heavy-based frying pan on a high heat. Add a splash of vegetable oil then carefully brown the meat on all sides before transferring to a casserole dish or deep roasting tin. The tin must be deep enough that the meat can be fully submerged in water.

  3. Turn the heat down to medium before adding the red chillies, onion, garlic, rosemary and bay to the pan. Fry for 5-6 minutes or until the onions have begun to soften and char slightly. Pour in 1 litre of water, add the lemon zest and bring to a simmer. Carefully pour the liquid over the meat, topping up with enough water so that the meat is fully covered. Cover with a lid or foil and put into the oven for 3 hours or until tender.

  4. Remove the brisket from the casserole and wrap in foil to keep warm. Strain the braising liquor through a sieve into a saucepan and place on the heat to reduce. Skim the fat from the top using a ladle and continue to reduce until the sauce is reduced to a gravy-like consistency.

  5. Place the meat on a chopping board and cut in half lengthways before slicing. Add the cut slices into the pan of reduced sauce and make sure all the meat is thoroughly glazed.

  6. Cut the mini burger buns in half then top with the sliced meat. Place a small amount of watercress on top of each. Sprinkle with the diced chilli, drizzle with sour cream and use a skewer to secure the lids. Serve and enjoy!

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