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Easy Beef Brisket – Perfect for the Family or a Long Summer Lunch

By Catherine Noonan on February 12, 2018 in Food

Absolutely fabulous.

One of the easiest ways to feed your family a nourishing meal is to use a slow-cooking cut of meat. Along with lamb shoulder, pork shoulder and beef short ribs, beef brisket has become a favourite – this Easy Beef Brisket recipe is no exception.
Apart from being more affordable than your standard muscle-meat cuts, another great thing about brisket is the leftovers. A 2kg brisket for our family (two adults and two young children) goes a long way, and I love nothing more than dicing up leftover brisket and pan-frying it until it is warmed through, golden and crispy.
Children – even little ones – will also love it. It is full of flavour and just so tender for their lazy little jaws. It truly is a fabulous and versatile family meal.
A serving of coleslaw is the ideal side dish for brisket, or any kind of salad in warmer weather, so don’t let the summer vibes put you off.
Note: If the brisket hasn’t begun to caramelise after one hour with the lid off, turn the temperature to high for the last half hour and it will turn golden and crispy before your eyes.
This Easy Beef Brisket recipe only takes around five minutes to prepare and 5½ hours to cook. I hope you enjoy this meal as much as we do!

Tools
• Large baking tray/dish (at least 2½ inches deep)

Ingredients
(serves 4-6)
• 2kg grass fed beef brisket with lots of fat on top – definitely do not remove the fat!
• 1 handful of herbs (rosemary, oregano, and thyme)
• 1 teaspoon Celtic sea salt
• 500ml chicken broth/stock
• 500ml filtered water

Method
1. Preheat a fan-forced oven to 160°C;
2. Lay half of the herbs in the large baking tray;
3. Lay the brisket flat on top of the herbs in the baking tray;
4. Sprinkle the brisket with the Celtic sea salt;
5. Sprinkle the rest of the herbs on top of the brisket;
6. Pour the chicken broth/stock and water around the brisket;
7. Place a lid or foil on top and transfer to the oven to roast for 4 hours;
8. Remove the lid and roast for another 1½ hours, basting every 30 minutes with the pan juices;
9. Serve with coleslaw and/or a green salad.

Storage
Store any leftovers is an airtight container in the fridge.

Cath Noonan is a self-confessed health-foodie, recipe creator, and nutrition student, as well as the founder of healthy food blog, I Heart Scratch. Check out the delicious food pics on her Instagram account, @i_heart_scratch, and find more recipes by visiting www.iheartscratch.com.au.

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