Slow-Cooked Welsh Beef Brisket



  • 5kg PGI Welsh Beef brisket
  • Oil
  • 450ml beef stock or beer

For the dry rub:

  • 2 tbsp coarse ground black pepper
  • 1 tbsp brown sugar
  • 1 tbsp onion powder
  • 2 tsp mustard powder
  • 2 tsp garlic powder
  • 2 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp cayenne powder
  • 1 tsp salt


  • To make the rub combine all the dry ingredients together. Brush the surface of the brisket with a little oil and then using your hands rub the dry ingredients all over the meat. Leave to marinate in the fridge for at least 1 hour – overnight would be even better.
  • Preheat the oven to 160°C / 140°C fan / Gas 4.
  • To cook, heat up a little oil in a large frying pan and fry the meat sealing all edges and fry until browned.
  • Transfer to a roasting tin lined with foil or baking parchment, gently add stock or beer around the meat, cover and cook in oven for approximately 2 hours per 450g of meat until the meat is very tender. Or you can cook it in a slow cooker on low for approximately 8 hours.
  • Remove from the oven and allow to rest for 30 minutes before carving against the grain or shredding.
  • Serve in baguettes with gherkins and fried onions.

Recipe Information

  1. Serves : 5+
  2. Prep Time: 15 mins
  3. Cooking Time : 2hrs 10 mins


Recipe provided by Hybu Cig Cymru - Meat Promotion Wales