Welsh Beef brisket burnt ends

  • Prep time 20 mins
  • Cook time 4 hrs 30 mins
  • Serves 5+


  • 1.5-2kg flat piece of PGI Welsh Beef brisket
  • 1 onion, roughly sliced
  • For the rub:
  • 1 tsp salt
  • 1 tsp coarse ground pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper

For the sauce:

  • Small can of cola
  • 1 jar or small bottle good quality BBQ sauce. (Alternatively, make your own BBQ sauce)


  1. Remove the beef brisket from the fridge 45 minutes before cooking to reach room temperature.
  2. Preheat the oven to 150˚C / 130˚C fan / Gas 2.
  3. Mix the spices together for the rub and gently rub into the surface of the brisket.
  4. Place the onion slices in a roasting tin and sit the brisket on top. Add 200ml hot water. Cover very loosely with non-stick baking paper and then seal with foil. Place in the oven for 2 hours.
  5. Remove the foil and baking paper and continue cooking for approximately 2 hours. The meat should then be tender but not flaking. If not ready, cover and return to the oven.
  6. Make the sauce by mixing the cola and BBQ sauce together, add a little of the cooking juices.
  7. When the brisket is cooked, remove from the oven and allow to cool slightly, so you can touch it.
  8. Increase the oven temperature to 200˚C / 180˚C fan / Gas 6.
  9. Cut the brisket up into bite size chunks and put back in the roasting tin, then pour over some of the sauce, just enough to coat the meat, and stir well.
  10. Place in the oven for 30 minutes until the meat is crispy.
  11. Serve with crunchy slaw and salad.
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