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Barbecued beef brisket with pickles

Australian Gourmet Traveller recipe for barbecued beef brisket with pickles.

By Lisa Featherby
  • 40 mins preparation
  • 3 hrs 15 mins cooking plus marinating, cooling
  • Serves 12 - 14
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Barbecued beef brisket with banh mi pickles


  • 12-14 white crusty bread rolls, halved, to serve
Braised beef brisket
  • 250 ml sweet soy (1 cup)
  • 60 ml Chinkiang vinegar (see note) (¼ cup)
  • 3 garlic cloves, thickly sliced
  • 2 tbsp fish sauce
  • 1 tsp dried chilli flakes
  • 2 kg piece of point-end beef brisket
Pickled carrot, daikon and coriander salad
  • 500 ml aged rice vinegar (2 cups)
  • 320 gm caster sugar
  • 1 tbsp fish sauce
  • 4 carrots, cut into julienne
  • 1 daikon, cut into julienne
  • 3 bunches coriander, leaves picked
  • 6 spring onions, thinly sliced
  • 4 small red chillies, thinly sliced
Sambal mayonnaise
  • 150 gm mayonnaise (½ cup)
  • 1½ tbsp sambal belacan (see note)


  • 1
    For braised beef brisket, stir soy, vinegar, garlic, fish sauce and chilli flakes in a non-reactive container to combine, add meat, turn to coat and set aside to marinate (overnight). Preheat oven to 160C. Combine meat, marinade and 125ml water in a roasting pan, cover with baking paper, then foil and roast, turning meat occasionally, until tender (2¾-3¼ hours).
  • 2
    Meanwhile, for pickled carrot, daikon and coriander salad, bring vinegar, sugar, fish sauce, 3 tsp sea salt flakes and 125ml water to the boil in a saucepan, then set aside to cool. Add carrot and daikon and refrigerate until required. Just before serving, drain pickling liquid and toss vegetables in a bowl with coriander, spring onion and chilli.
  • 3
    For sambal mayonnaise, stir ingredients in a bowl to combine and set aside.
  • 4
    To serve, shred brisket and stuff into rolls with pickled carrot, daikon and coriander salad and a little sambal mayonnaise and serve.