Smoky Irish Beef Brisket Buns with Pickles and Homemade BBQ Sauce

Serves: 6-10

You will need

5kg of Irish beef brisket

For the BBQ Sauce:

1 tsp of garlic puree
500ml ketchup
100ml Worcestershire sauce
2 tbsp brown sugar
1tbsp malt vinegar
400ml of orange juice reduced by 2/3
2 tbsp English mustard
1 tsp Tabasco

For the Pickled cucumber and chili

One cucumber (roughly chopped)
A handful of chilies
300ml water
200ml white wine vinegar
100g of sugar 

For the dry rub:

2 tbsp chili powder
2 tbsp mustard powder
3 tbsp smoked paprika
2 tbsp ground cumin
3 tbsp black pepper
2 tbsp garlic powder
2 tbsp course sea salt


1. Pre heat oven to 165˚c.

For the BBQ sauce:

1. Add all ingredients into a pan, mix well and slowly bring to the boil. Allow to simmer for 5 minutes then set aside to cool.

For the pickled chilies and cucumber:

1. Mix all ingredients in a pan over a low heat until the sugar is melted. Allow to cool before pouring over the chilies and cucumber. Leave to sit in the liquid for a minimum of one hour.

For the Brisket:

1. Mix all the dry rub ingredients together and rub into the beef, wrap well in 5 layers of tin foil and allow to sit in the fridge overnight.

2. Place the Brisket in the preheated oven and cook for 4-5 hours at 160˚c or until the core temperature reaches 160-170˚c.

3. Once cooked remove from the oven and allow to cool completely before unwrapping.

To Serve:

1. Perfect to reheat on a smoky BBQ outside and serve whole for a wow factor or slice thin long strips then BBQ, or finish in a griddle pan.

Recipe courtesy of Bord Bia / Terry Edwards

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