“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Korean Style Beef Brisket

Beef Serves 8

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

  • Preparation 20 Mins
  • Cooking time: 3 Hours 30 Minutes


  • 1.3kg lean brisket joint
  • 2 tablespoons sesame oil
  • Ground black pepper
  • 2 medium onions, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 600ml good, hot beef stock
  • 100ml soy sauce
  • 100ml prepared barbecue sauce
  • 2 tablespoons runny honey
  • 2 tablespoons gochujang (Korean chilli paste)
  • 2 small pears, peeled, seeded and puréed
  • Finely chopped spring onions, to garnish


1. Preheat the oven to 160°C, 140°C Fan, Gas Mark 2.
2. Heat half the oil in a large non-stick frying pan.
3. Place the joint on a chopping board and season with pepper all over. Brown the joint on all sides and transfer to a large ovenproof dish.
4. Add the remaining oil and cook the onion and garlic for 2-3 minutes until soft.  Transfer to the casserole dish with the joint.
5. Add the stock, soy sauce, barbecue sauce, honey, gochujang and pears.  Bring to the boil, cover and slow roast in the oven for 3-3½hours until the beef is tender.
6. Transfer the beef to a clean chopping board and `pull’ the cooked beef apart by securing the joint with a fork and shredding the meat with another fork.
7. Serve in Bao buns garnished with spring onions.

British Ramadan in collaboration with:

Want to see our product updates? Follow us on: