✨As Seen on TV — Pulled Sticky Beef Brisket with Apple & Spring Onion Slaw
Comfort food with a bold, modern twist. This Pulled Sticky Beef Brisket with Apple & Spring Onion Slaw is rich, slow-cooked and packed with deep, smoky sweetness — balanced perfectly by a fresh, crisp slaw that cuts through every bite.
Inspired by low-and-slow barbecue and elevated with bright, Irish ingredients, this dish brings together melt-in-the-mouth beef, a glossy sticky glaze and a refreshing crunch. As featured by our Head Chef Alex Petit on the RTE Today Show.
Let’s get into it 👇
Pulled Sticky Beef Brisket with Apple & Spring Onion Slaw
Serves: 4
Prep time: 25 minutes
Cooking time: 1 hour
Ingredients
For the Beef Brisket
750g Irish beef brisket
2 tbsp brown sugar
2 tsp paprika
4 tsp chilli flakes
2 tsp garlic powder
2 tsp onion powder
2 tsp dried thyme
1 tsp cracked black pepper
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cloves
For the Sticky Glaze
200g ketchup
2 tbsp tomato paste
150g brown sugar
2 tbsp honey
50ml cider vinegar
1 tbsp Worcestershire sauce
Juice of 1 lemon
1 tsp smoked paprika
For the Slaw
1 carrot, peeled and grated
2 Granny Smith apples, grated
1 bunch spring onions, finely sliced
¼ white cabbage, shredded
½ bunch fresh coriander, finely chopped
50g mayonnaise
Juice of 1 lemon
Salt & freshly ground black pepper
4 brioche burger buns
Method
1) Slow Roast the Brisket
Preheat the oven to 130°C / 120°C fan / Gas Mark ½.
Brush the brisket on both sides with Dijon mustard.
Mix all the dry rub ingredients together and coat the beef evenly, pressing the spices into the surface.
Place onto parchment paper on a roasting tray, wrap tightly and seal with foil.
Cook for 4 hours, turning halfway through, until the beef is tender and easy to pull apart.
2) Make the Sticky Glaze
Combine all glaze ingredients in a saucepan and whisk together.
Cook over a low to medium heat for about 25 minutes, allowing the sauce to reduce and become thick and glossy.
Set aside to cool slightly.
3) Prepare the Slaw
In a large bowl, combine the grated carrot, apple, cabbage, spring onions and coriander.
Add the mayonnaise and lemon juice, mixing well until everything is lightly coated.
Season with salt and freshly ground black pepper to taste.
Chill until ready to serve.
4) Shred & Assemble
Remove the brisket from the oven and allow it to rest briefly.
Using two forks, shred the beef into a bowl.
Add half of the sticky glaze and mix through, adding more as needed for a rich, saucy finish.
Toast the brioche buns.
Layer with extra glaze, a generous portion of pulled brisket and finish with the fresh slaw.
Serve immediately.
✨ Chef’s Tips from Alex Petit
✅ Choose well — good marbling means better flavour and tenderness.
✅ Low & slow always wins — rushing brisket is never worth it.
✅ Let it rest — this keeps the meat juicy before shredding.
✅ Balance the dish — the sharp, fresh slaw is key to cutting through the richness.