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Chipotle Beef Brisket with Cheddar Biscuits

Chipotle Beef Brisket with Cheddar Biscuits


Try this Southern-style buttermilk biscuit (aka savoury scone) mature cheddar with some barbecue saucy goodness and our slow cooked beef brisket.

  • Makes : 8 - 10 |
  • Difficulty:

  • Prep Time : 1:30 hours |
  • Cook Time : 4:30 hours
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Chipotle Sauce
1 C (250 ml) tomato sauce
1/2 C (125 ml) maple or golden syrup
½ C (125 ml) beer (lager)
2-3 tsp (10-15 ml) chipotle paste (depending on how hot you like it)
½ C (125 ml) brown sugar
1 Tbsp (15 ml) Worcestershire sauce
1 Tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) ground garlic
1 tsp (5 ml) ground black pepper

Dry Rub
1 Tbsp (15 ml) freshly ground black pepper
1 Tbsp (15 ml) freshly ground sea salt
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) chilli powder
1 tsp (5 ml) ground garlic
1 tsp (5 ml) mustard powder
2 kg brisket, front end or first cut
(Ask your butcher to trim off the most of the fat but leave a thin layer.)

Onion and Beer Braise
2 Tbsp (30 ml) olive oil
7 medium onions, sliced into thick rounds
3 garlic cloves, peeled and smashed
1 C (250 ml) beer (lager)

Cheesey Biscuits
4 C (560 g) flour
2 Tbsp (30 ml) baking powder
1 tsp (5 ml) bicarbonate of soda
1 tsp (5 ml) salt
250 g cold butter, cubed
400 ml buttermilk, cold
1 C (250 ml) mature cheddar, grated

extra buttermilk, for brushing

Chipotle Sauce

Combine all of the ingredients in a saucepan over medium heat. Bring up to a boil and then turn the heat down to low and simmer slowly for 10 minutes, stirring occasionally. Set aside and leave to cool.


Preheat the oven to 160 ºC.

Light a fire so that the coals are ready to go when the meat is. The meat will be seared on the fire to give it a tasty crust. Alternatively it can be seared in a large frying pan on the stove.

Dry Rub

Mix all of the dry rub ingredients together. Give the brisket a generous coating of the dry rub. This can be also be done a few hours before, or even overnight. (If preparing the night before, rub and leave uncovered in the fridge overnight. Remove from the fridge and allow to reach room temperature before searing).

Onion and Beer Braise

While the fire is coming up to temperature, prepare the braising mixture – the seared brisket will sit on top of the onion mix.

Heat the olive oil in a frying pan and fry the onions until lightly browned but still firm. Transfer the onions to an oven pan and then add the garlic and beer.

Braai the brisket over hot coals for about 2-3 minutes a side until it has a well caramelised crust. Alternatively, sear the meat in a large pan over a high heat for 2-3 minutes a side to achieve the same crust. Paint the brisket generously with the chipotle sauce and place it on top of the onion and beer braise mix. Cover tightly with heavy duty tinfoil and bake in the oven for 4 hours.

At the 4-hour mark, remove the brisket from the oven and test with a fork to see if it is tender. The meat should pull apart with ease. Carefully move the brisket off the onion bed and onto a roasting rack over a separate baking tray. Turn the oven up to 220 ºC and wait for it to come up to temperature. Generously paint the brisket with the chipotle sauce and roast for 8-10 minutes while keeping an eye on it. When the sauce is sticky and caramelised, it’s done.

Leave the brisket to rest for 20 minutes and then use two forks to pull it apart. Place the pulled beef back into the onion and braising juice and mix to combine.

Cheesy Biscuits

Preheat the oven to 220 ºC.

Mix the flour, baking powder, bicarbonate of soda and salt in a large mixing bowl. Work the cold butter through the dry ingredients with your fingers until you have pea-size bits of butter throughout. Add the cheese and mix through.

Pour in the buttermilk and using a wooden spoon gently combine the mixture. Be careful not to over mix. The dough should be gravelly or shaggy. Try and work as quickly as possible because overworked biscuit dough leads to tough biscuits.

Turn the dough out onto a floured surface and gently form it into a rectangle. Slice the dough into three equal portions and stack on top of each other. Use the palm of your hand to gently press the sections together and flatten the dough into a long rectangle shape about 2-3 cm high. Slice the rectangle down the middle lengthways then slice the lengths into biscuits roughly 8×13 cm in size. Transfer to an ungreased baking tray and brush the biscuits with buttermilk.

Bake for 13 minutes, then grill for 1 minute more to get a golden crust.