Ottolenghi’s slow cooked brisket for cheese steaks

For this recipe I have changed two things. Firstly I have doubled the water in the glaze/sauce, as when I tried it had all but gone after cooking. Secondly, it seems 6 hours at 120c works perfectly, rather than 10 hours at 110c.


Oil and season a 720g rolled piece of brisket and brown heavily on a very hot griddle pan.

While griddling, put the following ingredients in a smallish pan and boil for 2 minutes. 4 tsp cumin seeds, toasted and lightly crushed, 1.5 tsp sweet smoked paprika, 1/2 tsp cayenne, 200ml red wine, 100g dark muscovado sugar, 120g tomato ketchup and 200ml water.

Put the meat inside a casserole with a tight fitting lid and pour the sauce over. Cover everything in a layer of greaseproof paper and two layers of foil and cook at 120c for 6 hours until the meat is completely falling apart.

Finally, stir the meat into the sauce and serve in thick cut sandwiches with melted cheddar cheese and pickled chillies. You can butter the outside and fry briefly in a pan or sandwich press for a better melt and effect.

Original recipe is here:

Leave a Reply