Smoked Brisket & Quick Pickle Buns

Cooking time
Serves6 people
Smoked Brisket & Quick Pickle Buns

Sometimes patience does indeed pay, especially in the case of this unctuous slab of smoky beef brisket. Once the tender meat has gently roasted, all that’s needed is the crunch of some tangy quick pickles and a few soft brioche buns.

2 ratings
layout 2 comments


  • 1kg smoked flat brisket
  • 1 beef stock cube
  • ½ a cucumber
  • 1 red onion
  • 1 carrot
  • 1 chilli
  • 1 garlic clove
  • 175ml white wine vinegar
  • 3 tbsp caster sugar
  • A bunch of tarragon
  • 1 tsp yellow mustard seeds
  • 6 brioche buns
  • 6 tsp English mustard
  • Sea salt and freshly ground pepper
  • 1 tbsp olive oil
  • 600ml boiling water

Prep: 20 mins | Cook: 3 hrs 30 mins, plus resting

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1. Heat your oven to 160°C/Fan 140°C/Gas 3. Unwrap the beef brisket and pat it dry. Leave it to come to room temperature (about 30 mins).
2. Place a heavy-based casserole dish or large, ovenproof pan on a medium heat for a few mins. When smoking hot, add 1 tbsp oil and the brisket. Sear for 3-4 mins on each side, turning often, till well browned.
3. While the brisket is frying, pour 500ml boiling water into a jug and crumble in the stock cube. Whisk well with a fork till dissolved.
4. When the meat has browned, remove the pan from the heat and pour over the stock. Pop a lid on or cover with foil, and slide into the oven and cook for 3 ½ hours, turning two or three times, till the meat is very tender. If the pan starts to look dry during the cooking, top up with an extra 200ml water.
5. Meanwhile, make the quick pickled veg. Peel the onion and carrot and slice thinly. Trim the cucumber and thinly slice on an angle. Slide into a large, heatproof bowl and toss together.
6. Crush the garlic clove lightly with your thumb, leaving the skin on. Slice the chilli thinly (use half for a little less heat). Add both the chilli and garlic to a pan along with the sprigs of tarragon, caster sugar, mustard seeds, vinegar and water. Spoon in 1 tsp salt and stir well. Put the pan onto a medium heat and bring to a gentle simmer.
7. When the pickling liquid is beginning to boil, remove it from the heat and pour the contents over the sliced vegetables and stir well. Set them aside while the brisket finishes cooking.
8. Allow the cooked brisket to rest in a warm place for 30 mins before carving into thin slices or pulling apart with forks. Serve in the brioche buns with dollops of English mustard and a few of the pickled vegetables.
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always up for something new


This worked brilliantly and tasted great. As did the pickles. Everyone loved it. My tip would be to not use the fan in the oven - I have found to my cost that however well you seal the pan the meat tends to dry out . Fortunately I had learned this from a disastrous slow cooked lamb leg (expensive mistake!!) and did not make the same mistake with this. The buns are great dipped in any remaining cooking liquor before loading up with thinly sliced brisket, pickles and mustard. A real hit with my son for his lock down 18th birthday with garden fireworks.

Katy C


Delicious recipe. Ended up cooking the brisket in the slow cooker for 8 hours instead and that came out amazingly. Just fell apart and was super juicy. Pickles were perfect with it. We added some Monterey Jack cheese to the buns too. Docking one star because the auto-add shopping list has a nice white wine rather than the needed white wine vinegar!