How to Cook Beef Brisket

How to Cook Beef Brisket

Here’s our guide on how to cook Beef Brisket. There are a few options on the cooking method when it comes to Beef Brisket. The Americans have made the long smoking process very popular with a host of meats. However, for this recipe, we’re going to keep things simple and only utilise techniques available within most homes.

⏲ Time: 6 hours

How to Cook Sirloin Steak

  1. Rest

    Rest on a plate at room temperature for up to 1 hr (or until the chill has gone from the meat). You can keep the joint rolled or unravel it.

  2. Preheat Oven

    Set the oven to 200°C.

  3. Season

    Generously season with freshly ground salt & black pepper.

  4. Oil

    Drizzle with olive oil (not extra virgin).

  5. Spice

    Mix together our Hot & Spicy Marinade and Smokey Barbecue Marinade and sprinkle over the brisket.

  6. Marinate

    Allow to marinate overnight or at least a few hours.

  7. Roast

    Put the brisket into an ovenproof pot/casserole/dish/pan with a lid (remove the lid for now). Roast for 1 hour.

  8. Add Water

    Add 500ml of water to the base of the cooking pot and place the lid on top.

  9. Reduce and Slow Roast

    Reduce the temperature to 120°C and allow to cook for 4 hours.

  10. Rest

    Remove the brisket from the pot to rest: place on a chopping board and cover with foil.

  11. Sauce

    Mix together 1 tablespoon of flour and 1 tablespoon of melted butter. Incorporate the flour/butter mixture into the cooking liquid and bring to a steady simmer. Add more water, or stock as required and season to taste.

  12. Serve

    To serve, either slice or pull the brisket and drizzle with the sauce.

Pro Tips

  • Use a pot with a bottom rack to raise the brisket of the bottom surface (a small bowl or plat could also work). This will allow the brisket to steam more evenly.
  • If your oven has a steam option, you may not need to use water in the slow cook process and may want to leave the lid off.

Do Not

Do not keep opening the oven or removing the lid to check on the brisket. This is a majority slow-cook process and so the meat will not be underdone or overdone.

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