Beef Brisket Brioche Bun


Beef Brisket

1 kg beef brisket

1 onion, chopped

2 bay leaves

3 cloves garlic, chopped

¼ cup extra-virgin olive oil

1 tbsp smoked paprika

1 tbsp sweet paprika

1 tbsp cumin

1/2 cup roasted red capsicum, roughly chopped

⅓ cup red wine vinegar

⅓ cup brown sugar

¼ cup soy sauce

1 cup passata

1 cup water

⅓ cup chili sauce

¼ cup coriander, stems and leaves




To serve



pickles, sliced

gruyere, sliced

bacon, fried and crispy

tomato, sliced


brioche buns


Season the brisket with salt and pepper and seal in a hot pan until browned on both sides. Once browned, add the olive oil, garlic, onion and bay leaves. Sweat down and add roasted red capsicum, cumin, sweet paprika and smoked paprika and coriander. Then add the soy sauce, passata, a little chilli sauce, red wine vinegar, brown sugar and water.

Cover the baking dish with baking paper and foil, and pop it in 1.5-2 hours at 160C. When cooked, slice the brisket into thin slices.

On a brioche bun, layer the lettuce, tomato, salt and pepper, some brisket, swiss cheese, bacon, mayonnaise, the top on the brioche bun. Using a wooden skewer, skewer some pickles and push it through the bun to keep it together and serve.