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Slow Cooked Pulled BBQ Beef Sandwich

  • Serves 8
  • 2 hours 59 mins
  • Oven temp 180C/350F/ gas4


1 tablespoon olive oil
800g Northern Ireland Farm Quality Assured Brisket joint
2 shallots, finely chopped
2 large garlic cloves, crushed
1 teaspoon chilli flakes
400g tinned tomatoes
125ml apple cider vinegar
100mls honey
1 tablespoon English mustard

To serve
8 crusty rolls
4 tablespoons mayonnaise
200g cherry tomatoes, roughly chopped
4 tablespoons pickled red cabbage
120g sweetcorn
8 cooked streaky bacon rashers, roughly chopped
A handful baby salad leaves


  1.    Place the beef onto a chopping board, remove all string and flatten out.

  2.   Heat olive oil in a large shallow casserole dish and seal the beef on both sides.

  3.     Peel and finely shop shallots.

  4.     Add shallots to the casserole dish and fry for a few minutes until golden.

  5.     In a large jug, mix the remaining ingredients together.

  6.     Pour over the beef and bring to a boil. Place the lid onto the casserole and set into a hot oven for 3 hours.

  7.     Remove the casserole from the oven and lift the beef to a plate, cover with foil and keep warm.

  8.     Set the casserole dish over a high heat and allow to simmer.

  9.      until it turns to a thick sauce.

  10.     Use two forks to shred the beef and return to the casserole. Mix into the sauce.

    To serve

  11.     Preheat an oven to 180oC / (Fan 160oC) / Gas mark 4.

  12.     Chop tomatoes into quarters.

  13.     Cut the rolls in half, spread with mayonnaise and fill with tomatoes, red cabbage, sweetcorn, bacon bits and salad leaves.

  14.     Top with shredded beef and BBQ sauce.

  15.     Serve with oven chips.

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