Slow-cooked Welsh Beef brisket

  • Prep time 15 mins
  • Cook time 2 hrs 10 mins
  • Serves 5+


  • 1.5kg 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


Looking for something to do with the leftovers from this recipe? Try our Piquant Welsh Beef and Yorkshire pud burrito


  1. 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.
  2. Preheat the oven to 160°C / 140°C fan / Gas 4.
  3. To cook, heat up a little oil in a large frying pan and fry the meat sealing all edges and fry until browned.
  4. 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.
  5. Remove from the oven and allow to rest for 30 minutes before carving against the grain or shredding.
  6. Serve in baguettes with gherkins and fried onions.
Share This