• Preparation
    30 minutes
  • Cook Time
    4.5-5.5 hours
  • Serves
  • Difficulty

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.



  • 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


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

Cooking Instructions

  1. 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. 2

    Remove the brisket from the pan and set it aside.

  3. 3

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

  4. 4

    Add the brown sugar and stir to coat the onions.

  5. 5

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

  6. 6

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

  7. 7

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

  8. 8

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

  9. 9

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

  10. 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. 11

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

  12. 12

    Serve hot and enjoy. Happy smoking!

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