Slow Roast Brisket Recipe

This recipe will guide you to make tender, flavorful brisket with minimal effort. Perfect for a cozy meal or a crowd-pleasing centerpiece!

Ingredients (Serves 6–8)

• Beef brisket: 2–3 kg (ideally with a nice layer of fat)
• Beef stock: 500 ml
• Tomato paste: 2 tbsp
• Onions: 2 large (sliced)
• Garlic: 4 cloves (minced)
• Carrots: 2 (chopped)
• Celery stalks: 2 (chopped)
• Worcestershire sauce: 3 tbsp
• Balsamic vinegar: 2 tbsp
• Olive oil: 2 tbsp
• Fresh rosemary: 2 sprigs
• Fresh thyme: 3 sprigs
• Bay leaves: 2
• Salt and pepper: To taste

For the Spice Rub

• Paprika: 2 tsp
• Brown sugar: 2 tsp
• Ground cumin: 1 tsp
• Chili powder: 1 tsp
• Salt and pepper: 1 tsp each

Instructions

1. Prepare the Brisket

• Mix all the spice rub ingredients in a small bowl.
• Pat the brisket dry with paper towels, then rub the spice mixture generously over the entire surface.
• Let it sit for at least 30 minutes at room temperature or refrigerate overnight for maximum flavor.

2. Sear the Brisket

• Preheat your oven to 150°C.
• Heat the olive oil in a large, ovenproof casserole or Dutch oven over medium-high heat.
• Sear the brisket on all sides until browned (about 4–5 minutes per side). Remove and set aside.

3. Prepare the Vegetables

• In the same pan, sauté the onions, carrots, celery, and garlic until softened, about 5–7 minutes.
• Stir in the tomato paste and cook for 2 minutes.
• Add the Worcestershire sauce and balsamic vinegar, scraping the bottom of the pan to release any browned bits.

4. Assemble and Roast

• Place the brisket on top of the vegetables. Add the rosemary, thyme, and bay leaves.
• Pour the beef stock around the brisket (not over it) to keep the rub intact. The liquid should come halfway up the meat.
• Cover the pan tightly with a lid or foil, then place it in the oven.

5. Slow Roast

• Roast the brisket for 3.5–4 hours, basting with the cooking juices every hour. The brisket is ready when it’s fork-tender and easily pulls apart.
• If you want a caramelized top, uncover for the last 20–30 minutes.

6. Rest and Slice

• Remove the brisket from the oven and let it rest for 20 minutes before slicing against the grain.
• Strain the cooking liquid and vegetables to make a rich gravy or leave as-is for a rustic side.

Serving Suggestions

Pair your slow-roast brisket with creamy mashed potatoes, roasted root vegetables, or crusty bread to soak up the juices.

Enjoy this hearty, comforting dish! Let me know if you’d like a variation, such as a BBQ twist.

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days