Brisket is a traditional cut of beef that requires slow cooking to break down the connective tissue, making the beef deliciously tender. We have used the steaming attachment for half of the cooking time, and then finished in the oven. While the beef is cooking, a beautiful sauce forms that complements the meat perfectly. Traditionally the beef is served in slices, but we love pulling it apart to serve... the choice is yours! We worked with our recipe tester Kristi, who is a beef farmer, to make sure that this recipe was perfect.
Recipe Tester Feedback: "This is a pull apart, flavour intense brisket - you've absolutely nailed it!" - Kristi
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 4 hours
Can be frozen
- onions - 3, medium
- carrot - 1, medium, roughly chopped
- spring onions - 2, roughly chopped
- fresh rosemary - 2 sprigs, leaves only
- fresh thyme - 5 sprigs, leaves only
- olive oil - 20g
- vegetable stock - 50g, paste
- red wine - 150g, optional
- water - 1L
- tomatoes - 3, medium, quartered
- beef brisket - 1.5-2kg
- Add peeled and halved onion (1 only), carrot (1), spring onions (2), rosemary (2) and thyme (5) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add oil (20g) to the bowl. Program 5 minutes / 110C* / Stirring Speed.
- Add stock (50g), wine (150g) and water (1L) to the bowl.
- Close the lid and set the steaming attachment in place.
- Lay a bed of peeled onion quarters (from remaining 2 onions) and tomatoes (3) and place the brisket (1.5-2kg) on top with the fattiest side down. Season well with salt and pepper.
- Program 60 minutes / Steaming Temperature / Speed 2.
- After the cooking time, carefully turn the brisket over and check the water level in the bowl. There should be at least 1L remaining. If not, top up the water to the 1L mark. Program 60 minutes / Steaming Temperature / Speed 2.
- With about 15 minutes remaining of the cooking time, preheat the oven to 160C.
- Carefully slide the contents of the steaming attachment into the casserole dish and pour remaining liquid from the bowl over the brisket. Pour an additional 500g of hot water around the sides of the casserole dish.
- Cook for approximately 2 hours in the oven. Cooking time will vary depending on the thickness of the individual piece of meat, however, so please check after 1.5 hours to avoid overcooking (and it turning to mush). Feel free to add a tray of vegetables to the oven after an hour to serve the brisket with roast vegetables.
- After it has finished, remove from the oven and allow to sit, lid on, for another 15 minutes or so while you prepare any extras you may wish to serve (steamed vegetables etc.)
- Open the lid and remove the brisket to your serving tray.
- Stir the remaining sauce with a wooden spoon and serve with the brisket.
- Pull the tender brisket apart with forks or spoons and serve with your choice of vegetables.