The Best Slow Cooked Beef Brisket

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Run, don’t walk, and grab yourself some brisket to cook up this weekend! I cannot stress enough how good this recipe is. Working as a private chef and caterer this is my most popular dish and even my American BBQ loving husband will tell you it’s fire! And it’s simply done in the oven! Too easy. 

It’s a goodie to make in lockdown when you’ve got more time at home during the day to put it in the oven and can let the smell of it cooking seduce you all afternoon. 

Perfect for burgers, tacos, salads or whatever else tickles your fancy (taco recipe coming soon). 

The recipe makes a lot for the two of us so I like to bag it up into two-person servings and freeze it. Perfect to grab out and quickly defrost for a craveable meal in a hurry. 

Go on, the save recipe, grab the ingredients, make it this weekend and thank me later. 


The Best Slow Cooked Beef Brisket

Ready in: 5 hours

Dietary: DF | GF Adaptable



1.4-2kgs beef brisket

600ml beef stock

6 garlic cloves

2 star anise

3cm fresh ginger, sliced

½ cup tomato paste

⅓ cup honey

⅓ cup soy sauce

⅓ cup apple cider vinegar

3 tsp smoked paprika

1 tsp Chinese five spice

½ - 1 tsp chilli or cayenne powder


  1. Preheat your oven to 150°C.
  2. Place a frying large pan over high heat with a little olive oil. Sear the brisket on each side until well seared and dark golden brown. If the brisket is too big to fit in your pan, slice it into two pieces and sear separately. Pop the seared brisket into a large deep roasting tray.
  3. Keep the pan on the stove and turn it down to medium heat. Add all of the remaining ingredients to the pan and heat for 5 minutes until well combined and the honey has dissolved. Pour the liquid into the roasting dish around the brisket and cover tightly with two layers of tin foil.
  4. Place in the oven and cook for 4-5 hours. Check the brisket after 4 hours, it will be ready when the meat is soft and pulls apart with a fork.
  5. When the brisket is done, peel back a small corner of the foil to pour the cooking liquid through a sieve and into a medium sized saucepan. Put the saucepan on medium to high heat on a high simmer or low boil until it has thickened and reduced by half (about 15-20 minutes).
  6. Use two forks to pull and shred the brisket and recover with the foil to stay warm while the sauce is reducing.
  7. When the sauce has reduced, taste it to see if the seasoning needs adjusting and add more salt, pepper or chilli powder to your taste. Pour the sauce over the shredded brisket and toss to coat evenly. Serve the brisket on tacos, burgers, salads or to your liking. 



  •  This freezes well. Bag any leftovers in meal size servings for quick meals. 


Make it gluten-free:

  • Use gluten-free stock and substitute soy sauce for tamari or coconut aminos.