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Baked and Barbecued Brisket

  • Total Time: 12 hours


  • 2 lbs organic beef brisket
  • 4 tablespoons of extra virgin olive oil
  • 2 sprigs of fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 2 tablespoons brown sugar
  • 1 tablespoon fried onions
  • 1 teaspoon dry mustard powder
  • 2 cloves garlic whole
  • 3/4 cups hot water
  • 1 teaspoon vegetable stock powder
  • 1/4 cup ketchup
  • 1/8 cup mustard
  • 1/4 purple cabbage shredded
  • 1/4 regular cabbage shredded
  • 1 large carrot shredded
  • 1 mango pureed
  • 2 tablespoon mayonnaise
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon wasabi
  • salt and pepper
  • 4 brioche buns


  1. Take beef brisket and rub 2 tablespoons of olive oil all over it.
  2. In a bowl mix rosemary, thyme, oregano, paprika, salt, black pepper, onion powder, brown sugar, fried onion, mustard powder.
  3. Rub dry ingredients onto brisket all over coating it well.
  4. Place brisket into a roasting pan.
  5. Mix vegetable broth powder with hot water and pour into roasting pan.
  6. Add whole garlic.
  7. Marinate for 7 hours in the fridge.
  8. Preheat oven to 300°F.
  9. Place roasting pan with brisket and marinate into the oven on middle rack.
  10. Cook for 1 hour then turn down to 225°F and cook for additional 3 and 1/2 hours covered.
  11. Combine purple cabbage, regular cabbage, carrots and set aside
  12. Combine mango, previously pureed with 2 tablespoons olive oil, rice wine vinegar, sugar, wasabi, salt and papper to taste and whisk well.
  13. Take brisket out of oven.
  14. Pre heat barbeque.
  15. Place brisket on grill and sear all sides till a bit crispy and charred.
  16. Take off grill and let rest for about 15 minutes.
  17. Pull apart brisket and put in a bowl.
  18. Screen brisket cooking juices in roasting pan, put in a bowl then add ketchup, mustard, and a tablespoon of the mango mayo dressing.
  19. Pour sauce over pulled brisket and mix well.
  20. Pour dressing on coleslaw and mix well, leaving a bit of the dressing to put on slaw after bun is assembled.
  21. Cut buns in half and toast on grill.
  22. Divide the pulled brisket into 4 equal portions and place on bottom 1/2 of buns.
  23. Add coleslaw and a dollop of dressing.
  24. Place top half of bun on top.
  25. Serve with your favorite pickles.
  26. Enjoy!
  • Prep Time: 7 hours 30 minutes
  • Cook Time: 4 hours 30 minutes


  • Serving Size: 4 servings
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