Brisket Bun with Beer Onion & Blue Cheese

Preparation
30 minutes
Cook Time
4.5-5.5 hours
Serves
6
Difficulty
6/10

Brisket Bun with Beer Onion & Blue Cheese

Behind the Recipe

Get the Gang Together Over Full-Bodied Brisket Sandwiches

One of eight primal beef cuts but the first in our hearts, brisket is a bonafide cultural phenomenon with the power to bring people together. Think about it: serve one of these bad boys at a braai, family gathering, or holiday feast, and everyone starts bonding over its brilliance.

Our brisket sandwiches are the perfect crowd-pleaser for any laid-back get-together (Father’s Day dinner ideas, anyone?). With its perfectly balanced combination of flavours and textures – from the tender, juicy meat to the creamy blue cheese, crisp watercress, and toasted rolls – it really is a thing of beauty.

Ingredients

3 lbs beef brisket (trimmed)
2 tbsp vegetable oil
2 large onions (sliced)
1 tbsp soft brown sugar
350 ml bottle of dark ale/stout
1 ¼ cups beef stock
1 tbsp Worcestershire sauce
1 tsp English mustard powder
6 soft white rolls (halved and toasted)
30 gram blue cheese (crumbled)
Small handfuls of watercress leaves

Preparation

Preheat your Oakford Grill to 150°C.
Trim the brisket if not already prepared by a butcher.
Finely slice the onions.
Cut the rolls in half and toast either side until golden brown.

Cooking Instructions

1

Heat a tablespoon of oil in a large casserole dish or heavy-based pan over high heat. Add the brisket and brown it all over for around 10 minutes.
2

Remove the brisket from the pan and set it aside.
3

Add the remaining oil to the pan and fry the onions over medium heat for about 10 minutes or until softened.
4

Add the brown sugar and stir to coat the onions.
5

Pour in the ale/stout, beef stock, Worcestershire sauce, and mustard powder, stirring until combined.
6

Return the brisket to the pan, cover, and smoke for 4-5 hours or until the meat is tender and falling apart.
7

Remove the brisket from the pan and set it aside to rest for a few minutes.
8

Bring the sauce to a simmer over high heat and cook for approximately 10 minutes or until it has reduced and thickened.
9

Using two forks, shred the brisket into thin strips and return it to the sauce, stirring to coat the meat.
10

To assemble the sandwiches, place a spoonful of brisket on the bottom half of each roll, then top with crumbled blue cheese and a handful of watercress leaves.
11

Spoon over a little extra sauce, if desired, and top with the other half of the roll.
12

Serve hot and enjoy. Happy smoking!