Slow cooked on a pile of carrots, onions, celery and whole garlic, a show stopping flavored spice rub and cooked for hours in a thick rich sauce! This beef brisket does this cut of meat so proud, the fragrance and taste are out of this world!
This brisket is fall apart tender so you can use 2 forks to break it apart it's that soft! Covered in our flavorful spice rub range and slow cooked in a red wine sauce.
If you are using our spices then you would know that they are all sugar free which allows you to add sugar should you want it. For this recipe I've added a muscovado sugar to give it that earthy, sweet flavor and add some caramelization. I also combined the Involtini Spice and the Italian Meat Rub which are specifically meaty flavors.
How To Make The Sauce
The sauce consists of vegetables, tomato and red wine which is seasoned and poured into the pot with the brisket. This is left to slow cook and all you do is have a glass of wine from the already opened bottle and wait ???? Cooks perks!
As long as you remember to baste once in a while, and make sure the water doesn't dry. This had a loads of sauce and because it cooked on so low it was a safe call. This beef brisket recipe is hard to mess up it's pretty much the following:
- Spice rub the brisket
- Make the sauce and pour it in
- Slow cook the brisket
Each time you open that oven thereafter you are met with the feeling and 'smell' of something wonderful is happening in my kitchen!
Searing The Brisket
Once the brisket is fully flavored in your favorite spice rub and the sauce is made (or at least prepped) you can begin the cooking process by searing the brisket.
Use a pair of tongs to turn it over so that you can get the whole brisket seared.
A Few Tips & Suggestions
- Make sure that your pot of choice is big enough! It should be wide and deep and be able to go into the oven. The Dutch oven works perfectly because it's all of the above.
- 2nd Tip! Make sure the brisket you buy is not too large for your pot. A wider skillet was used to sear the brisket which was then added to the Dutch oven. Searing it in a wider skillet gives a better sear while the veggies sauté in the Dutch oven.
All that's left to do is take the seared brisket and place into the Dutch oven over the veggies.
You won't lose much flavor because this brisket is very well seasoned. The veggies, tomato and red wine will slow cook this beef brisket to heavenly bliss! You will have one extra pot to wash, small prize to pay for a succulent, infused beef brisket!
How Long Does Beef Brisket Take To Cook?
In my pressure cooker it usually takes about an hour and a good 5 hours in the oven. I do regulate the heat once in that time from 160 Celsius to 130 Celsius. See the recipe card below for the full recipe.
What to do with the sauce and brisket when it's tender, falling apart and smells divine?
- Remove the brisket, set it aside on a roasting tray
- Take any bay leaves, garlic and any rosemary sticks out and discard.
- Pour what you need into the cup of a blender, you might need to add water if it's too thick.
- If you don't want the carrots and celery bits you can strain it. Simply discard the cooked up veggies and use the gravy.
This brisket is best served with mashed potato, a variety of salads and my favorite way, with a wrap! Don't forget to pour some of the remaining sauce/gravy!
Beef Brisket In A Spice Rub And Delicious Sauce
- 1.5 - 2 kg beef brisket
- 3 carrots peeled and roughly chopped
- 2 celery stalks rinsed and chopped
- 1 red onion peeled and roughly chopped
- 1 whole garlic bulb cut in half
- 1 tablespoon olive oil or vegetable oil
- 2 tablespoons Italian Meat Rub - Smell & Taste Spice Range
- 2 tablespoons muscovado sugar or brown sugar
- 1 teaspoon Salt & Pepper Basics - Smell & Taste Range
- 1 teaspoon oil
- 700 grams passata (Add water halfway up in the empty bottle and add it into the sauce.
- 2 garlic cloves minced
- 1 fresh lemon juice
- ¼ bottle red wine
- dash of Worcestershire sauce 1-2 tablespoons
- a few drops of tabasco
- Add the meat rub ingredients (except the oil) to a bowl and mix to combine. Rub it all over the brisket and drizzle the teaspoon of oil over and gently rub it all over the brisket. Leave it in the fridge for 20 to 30 minutes and make the sauce.
- Add the sauce ingredients into a jug or bowl and mix. Set aside.
- Heat the oven to 160 degrees Celsius. Make sure the rack is lower down so that the large Dutch oven can fit in with the lid on. If using a saucepan or pot without a lid simply cover with a sheet of foil.
- Heat a Dutch oven or skillet on medium heat and add the oil. Place the brisket into the pot and sear the meat. Use a pair of tongs to keep turning it until you get a nice sear all round. Remove the brisket, and set aside.
- Same pot add the tablespoon of oil and add all the veggies Let them cook until slightly soft, about 8 minutes.
- Use a wooden spoon to push the vegetables to the sides of the pot creating a well in the middle if you can. If not, no stress, simply bring the brisket back and place it over the veggies or in the center.
- Pour the sauce in and bake on 160 degrees Celsius for 5 hours. Check randomly to check that the sauce doesn't dry out. If it needs water add a little water and continue cooking. If your oven is too hot drop the heat slightly but it must cook low and slow for 5 hours.
- Remove the brisket and set aside. Simmer the sauce until thick if it's not already thick, this takes about 5 minutes. Remove the bay leaves, garlic and any rosemary sticks and discard. You can use the sauce with the veggies if serving with mash, rice etc, ORYou can blend them and use as a gravy. Removing the veggies through a sieve and using just the liquid is optional, this will depend on you.