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Grilled Sliced Brisket

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This grilled sliced brisket offers a lighter, quicker alternative to the traditionally slow-roasted joint. By freezing the beef before slicing, you can achieve incredibly thin, uniform pieces that cook in seconds over a high heat. This method preserves the rich, savoury flavour of the beef while creating a delicious char that pairs beautifully with fresh salads or roasted vegetables.

As a diabetes-friendly option, this dish is naturally high in protein and low in carbohydrates, making it an excellent choice for a balanced lifestyle. Cooking the brisket quickly on the grill allows the natural fats to render slightly without the need for heavy sauces or added sugars. It is an effortless yet impressive main course for a healthy midweek dinner or a summer barbecue.

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Ingredients for Grilled Sliced Brisket

  • 675g brisket (from point or flat end)

  • Vegetable oil (for grilling)

How to make Grilled Sliced Brisket

Freeze brisket until frozen solid in the centre, at least 8 hours.

Let brisket stand at room temperature 2 hours. Slice brisket 1/8" thick.

Meanwhile, prepare grill for high heat; oil grate. Grill brisket until lightly charred, about 1 minute per side for medium-rare.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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