Brisket cheesesteak recipe

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Brisket cheesesteak recipe

This slow-cooked, soft, sweet and smoky brisket with a little kick is a guaranteed crowd-pleaser. It requires a long time to cook but your patience will be more than rewarded.

Ingredients

For the green peppers and onions
  • 1 tbsp vegetable oil
  • 3 green peppers, sliced
  • 3 large onions, sliced
  • 1 tsp sea salt (we like Maldon)
  • 1 tbsp vegetable oil
  • 3 green peppers, sliced
  • 3 large onions, sliced
  • 1 tsp sea salt (we like Maldon)
  • 1 tbsp vegetable oil
  • 3 green peppers, sliced
  • 3 large onions, sliced
  • 1 tsp sea salt (we like Maldon)
For the brisket
  • 5 tbsp vegetable oil
  • 2.5 –3kg (5.5–6.6lbs) beef brisket, rolled
  • 3 large red onions, sliced
  • 2 bay leaves
  • 2 x 400g/14oz cans of chopped tomatoes
  • 500 ml beef stock
  • 6 tbsp soft brown sugar
  • 4 tbsp red wine vinegar
  • 1 tbsp smoked paprika
  • 1 tbsp mustard powder
  • 1 tbsp garlic powder
  • 0.5 tsp cayenne pepper
  • 1 tbsp Worcestershire sauce
  • 1 tsp cinnamon
  • 1 tsp chilli flakes
  • 1 tbsp sea salt (we like Maldon)
  • 2 tsp black pepper
  • 10 sub rolls/finger rolls/pitta bread, to serve
  • 5 tbsp vegetable oil
  • 2.5 –3kg (5.5–6.6lbs) beef brisket, rolled
  • 3 large red onions, sliced
  • 2 bay leaves
  • 2 x 400g/14oz cans of chopped tomatoes
  • 17.6 fl oz beef stock
  • 6 tbsp soft brown sugar
  • 4 tbsp red wine vinegar
  • 1 tbsp smoked paprika
  • 1 tbsp mustard powder
  • 1 tbsp garlic powder
  • 0.5 tsp cayenne pepper
  • 1 tbsp Worcestershire sauce
  • 1 tsp cinnamon
  • 1 tsp chilli flakes
  • 1 tbsp sea salt (we like Maldon)
  • 2 tsp black pepper
  • 10 sub rolls/finger rolls/pitta bread, to serve
  • 5 tbsp vegetable oil
  • 2.5 –3kg (5.5–6.6lbs) beef brisket, rolled
  • 3 large red onions, sliced
  • 2 bay leaves
  • 2 x 400g/14oz cans of chopped tomatoes
  • 2.1 cups beef stock
  • 6 tbsp soft brown sugar
  • 4 tbsp red wine vinegar
  • 1 tbsp smoked paprika
  • 1 tbsp mustard powder
  • 1 tbsp garlic powder
  • 0.5 tsp cayenne pepper
  • 1 tbsp Worcestershire sauce
  • 1 tsp cinnamon
  • 1 tsp chilli flakes
  • 1 tbsp sea salt (we like Maldon)
  • 2 tsp black pepper
  • 10 sub rolls/finger rolls/pitta bread, to serve
For the beer cheese sauce
  • 3 tbsp flour
  • 3 tbsp butter
  • 150 ml beer/ale/stout
  • 225 ml whole milk
  • 200 g Cheddar or Gruyere
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.5 tsp sea salt (we like Maldon)
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 pinch cayenne pepper (optional)
  • 3 tbsp flour
  • 3 tbsp butter
  • 5.3 fl oz beer/ale/stout
  • 7.9 fl oz whole milk
  • 7.1 oz Cheddar or Gruyere
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.5 tsp sea salt (we like Maldon)
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 pinch cayenne pepper (optional)
  • 3 tbsp flour
  • 3 tbsp butter
  • 0.6 cup beer/ale/stout
  • 1 cup whole milk
  • 7.1 oz Cheddar or Gruyere
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.5 tsp sea salt (we like Maldon)
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 pinch cayenne pepper (optional)

Details

  • Cuisine: American
  • Recipe Type: Brisket
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 390 mins
  • Serves: 10

Step-by-step

  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 tablespoon of oil, add the onions and cook for 8 minutes.
  2. Preheat oven to 160°C/140°C fan/320°F/gas mark 2. 
  3. In a small bowl, mix the remaining oil, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, cayenne powder, paprika, mustard powder, garlic powder, cinnamon, sea salt and pepper. Brush part of this over the meat and add the rest to the onions.
  4. Add the chopped tomatoes, bay leaves and beef stock to the pot, stir and bring to the boil. 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.
  5. After 6 hours, turn off the oven and leave the brisket to rest for 15–20 minutes. Uncover and discard the butcher's 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.
  6. 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.
  7. Cook for 5–6 minutes, whisking until the mixture has thickened. Stir in the mustard, Worcestershire 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.
  8. Add a tablespoon of vegetable oil to a frying pan over medium-high heat and add the sliced onions and peppers. Cook for 5 minutes or until they are soft and slightly caramelised.
  9. To serve, pile the shredded beef brisket into your breads of choice and top with the green peppers, onions and the beer cheese sauce.

This recipe is courtesy of Maldon.

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