Beef Brisket Rolls

Tender beef brisket rolls with creamy mayonnaise, rich gravy, and caramelised onions. Perfect for a no-fuss dinner, served in hotdog rolls or buns. These Beef Brisket Rolls are everything you need for a perfect meal! Tender, juicy, and bursting with flavour. Serve with chips and coleslaw for the ultimate treat! #BeefBrisketRolls #ComfortFood #FoodieFaves

There’s something incredibly satisfying about a well-made beef brisket roll. After tasting a fantastic version at the Coatesville Market, I was inspired to recreate this delectable treat at home. I’m thrilled to share my Beef Brisket Rolls recipe, a dish that’s become one of my absolute favourites. Unlike the sweet barbecue variety, this recipe focuses on the pure, beefy taste of pulled brisket paired with rich gravy, creamy mayonnaise, and caramelised onions, very savoury, just full of meaty umami.

The beauty of this recipe lies in its simplicity and versatility. Despite the robust flavours, it’s surprisingly easy to prepare. The key is slow-cooking the beef brisket in the oven until it’s tender enough to pull apart effortlessly. This method ensures the meat remains juicy and flavourful, perfect for a delicious, no-fuss midweek dinner or a show-stopping weekend treat.

This dish is as beefy as it gets, and the preparation is straightforward. The slow-cooking process can even be done a couple of days in advance, making it perfect for meal prepping. The shredded brisket can be reheated and browned just before serving, making it convenient for any busy cook.

Whether you’re using hotdog rolls, brioche buns, sliders, burger buns, or even ciabatta, these Beef Brisket Rolls are sure to impress. The combination of tender, juicy brisket, creamy mayonnaise, and rich gravy is simply irresistible. It’s a versatile meal that can be enjoyed for casual dinners or special occasions alike.

So, if you’re looking for a new way to enjoy beef brisket, give this recipe a try. You’ll be delighted by the depth of flavour and the ease of preparation. Trust me, once you’ve tried these Beef Brisket Rolls, they’ll become a staple in your recipe repertoire.

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Beef Brisket Rolls

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  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 20 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Freestyle


Tender beef brisket rolls with creamy mayonnaise, rich gravy, and caramelised onions. Perfect for a no-fuss dinner, served in hotdog rolls or buns.


Units Scale


  • 2 kg beef brisket
  • 2 large onions, sliced
  • 6 cloves garlic, minced
  • 2 cups beef broth
  • 2 tbsp olive oil
  • salt
  • freshly ground black pepper


  • 2 cups reserved cooking liquid (plus additional beef broth if needed)
  • 1/4 cup cold water + 3 tbsp cornstarch
  • 2 tbsp soy sauce
  • salt
  • freshly ground black pepper

Caramelised Onions

  • 3 large white onions, sliced
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • salt



Caramelised Onions

  1. Heat 2 tbsp olive oil in a large fry pan over low heat.
  2. Add the sliced onions and a good pinch of salt. Cook very slowly for 20 minutes, stirring occasionally.
  3. When the onions are softened and golden, add 2 tbsp brown sugar and 1 tbsp balsamic vinegar.
  4. Cook the onions over low heat for a further 10 minutes, stirring occasionally, until sticky and caramelised. Set aside.

Beef Brisket

  1. Preheat your oven to 150°C.
  2. Season the beef brisket generously with salt and freshly ground black pepper.
  3. In a large oven-safe pot, heat 2 tbsp olive oil over medium-high heat. Sear the brisket on all sides until browned, about 4 minutes per side. Remove the brisket and set aside.
  4. In the same pot, add the sliced onions and minced garlic. Sauté until softened and fragrant.
  5. Deglaze the pot with 2 cups beef broth, scraping up any browned bits from the bottom. Bring to a simmer.
  6. Return the brisket to the pot, cover, and transfer to the preheated oven. Slow-cook for 4 hours, or until the meat is fork-tender.
  7. Remove the brisket from the oven and let it cool slightly. Reserve the cooking liquid. Shred the meat using two forks.
  8. For added texture and flavour, brown the shredded brisket in a hot skillet or griddle. Keep warm.


  1. In a medium saucepan, bring the reserved cooking liquid and 2 tbsp soy sauce to a boil over medium-high heat.
  2. In a small bowl, whisk together 1/4 cup cold water and 3 tbsp cornstarch until dissolved. Pour into the boiling beef broth and reduce heat to medium-low. Stir until thickened.
  3. Season with salt and freshly ground black pepper. Set aside.

Assemble the Rolls

  1. Spread a layer of mayonnaise on your chosen hotdog rolls.
  2. Pile on the pulled brisket and top with rich gravy and caramelised onions.
  3. Serve with chips or wedges and coleslaw on the side.


4 Responses

  1. Gosh…they look so darn good. Wish I could reach into the screen and grab one!

  2. Hannah says:

    It’s like a cheesesteak without the cheese! I bet it would be a big hit here in Texas; tender brisket BBQ is the gold standard.

  3. I thought this was going to be beef roulades! I love a good steak sandwich (my home city of Philadelphia is known for them). I have to say (and I hope no Philadelphians are reading) yours look much better!

  4. We always keep beef brisket in the freezer – and I’m always looking for another excuse to fire up the smoker. I think I just found a great excuse! These sandwiches look amazing!

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