As you would expect from a cut situated at the front of the belly, a piece of meat that works hard throughout the animal’s life, brisket’s open-grained texture makes it perfect for slow cooking.

Our brilliant beef brisket recipe will make you the talk of the town. Unctuous beefy flavour, with a little heat coming through from the kimchi. You can feel the goodness seeping through to your soul with every mouthful.

You’ll want a spoon to make the most of this recipe. The rich sticky broth surrounding the beef has been slowly cooking for hours and is simply sensational.

Enjoy a light spring salad served alongside, for the ultimate al fresco feast.


  • For the beef

  • 2kg
    Flat Grass Fed Beef Brisket
  • 4 tbsp
  • 2 tsp
    Wild Flower Honey
  • 2 tsp
    Dijon mustard
  • A few springs
  • A few sprigs
  • 2 Bottles
    Sandford Orchards Cider
  • For the salad

  • 4
    Baby gem lettuces, cleaned and quartered
  • 1 Bunch
    Spring onions
  • 1 tsp
  • 1
    Lemon, halved
  • 2 tbsp
    Creme fraiche
  • A handful


  • Over a bed of hot embers, caramelise the seasoned brisket on either side for ten minutes or until golden brown. Then place the brisket into a large casserole dish or cast iron pot with a lid.

  • In a pestle and mortar, bash together the kimchi, honey and mustard until a paste is formed. Rub the brisket with the kimchi paste and add the herbs to the pot. Add the cider to the pan and place to one side of the embers and leave for approximately 6 hours.

    You will need to check the pot every hour or so to ensure the liquid in the pan is not boiling or reducing too quickly, if this does happen you will need to add more cider and move to a slightly cooler part of the grill. 

    (You can also place the whole pot into an oven or a lidded BBQ at 140 degrees and leave for 4 hours)

    The brisket should be soft to the touch but still holding together.

  • For the salad, oil and season the baby gem lettuce and the spring onions and place onto a hot grill. Caramelize the vegetables until nicely browned and just starting to soften. Add the halved lemon to the grill flat side down and allow to blacken slightly.

  • Place the baby gem and spring onion into a bowl and add the chopped chives, sumac, creme fraiche and the juice from the blackened lemon. 

    Gently mix together avoiding breaking apart the baby gem and serve immediately with the sliced brisket.

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