Description
Jamie Oliver Slow-cooked brisket is a beef cut cooked slowly over low heat, allowing it to break down and become incredibly tender. The brisket absorbs the flavors of the ingredients it’s cooked with, making it a savory, rich dish often served with mashed potatoes, roasted vegetables, or bread.
Ingredients
Scale
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- 1.5–2 kg beef brisket, trimmed of excess fat
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- Salt and freshly ground black pepper
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- 2 tablespoons olive oil
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- 2 large onions, roughly chopped
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- 4 garlic cloves, peeled and smashed
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- 4 carrots, peeled and roughly chopped
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- 3 celery stalks, roughly chopped
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- 1 tablespoon tomato paste
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- 500ml beef stock
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- 400g canned tomatoes
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- 2–3 sprigs of fresh rosemary
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- 2–3 sprigs of fresh thyme
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- 2 bay leaves
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- Optional: a splash of red wine for extra depth of flavor
Instructions
1. Season the Brisket
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- Season the brisket generously with salt and freshly ground black pepper on all sides.
2. Sear the Brisket
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- In a large, heavy pot or Dutch oven, heat olive oil over medium-high heat. Add the brisket and sear for 3-4 minutes on each side until it’s golden brown. Remove the brisket from the pot and set it aside.
3. Cook the Vegetables
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- In the same pot, add the onions, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and slightly caramelized. Stir in the tomato paste and cook for another 1-2 minutes.
4. Deglaze and Add Liquids
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- If using, add a splash of red wine and let it cook down for a couple of minutes, scraping up any brown bits from the bottom of the pot. Add the beef stock and canned tomatoes, stirring to combine.
5. Add Herbs and Brisket
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- Place the rosemary, thyme, and bay leaves in the pot. Return the seared brisket to the pot, nestling it among the vegetables and liquid.
6. Slow-cook the Brisket
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- Cover the pot with a lid and reduce the heat to low. Let the brisket cook slowly for 3-4 hours, or until it is tender and easily pulled apart with a fork. Check occasionally to make sure there is enough liquid, adding more stock if necessary.
7. Rest and Slice
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- Once the brisket is cooked, remove it from the pot and let it rest for about 10 minutes. Slice against the grain for the best texture.
8. Serve
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- Serve the sliced brisket with the vegetables and sauce from the pot. Pair with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.