Easy Beef Brisket – Perfect for the Family, or a Long Lunch
paleo || grain free || gluten free || sugar free || dairy free || soy free || egg free || nut free
One of the easiest ways to feed your family a nourishing meal is to choose and cook a slow cut of meat. Along with lamb shoulder, pork shoulder (with crackling!) and beef short ribs, Beef Brisket has become a favourites and this Easy Beef Brisket recipe is no exception.
It takes only a few minutes to prepare. Placing it in a pan, adding some herbs, bone broth (stock), a sprinkle of salt, some water and a lid, it’s then ready to go. As long as you’re able to find things to do while waiting for it to cook (washing, cleaning, picking up after kids, emails, work, instagram) – trust me you’ll fill the waiting time easily. After 4 hours, you can remove the lid and by doing so you’ll allow the brisket to caramelise and the liquid to reduce, which you can use as a sauce base if you so desire. I do find, however, that because the meat is so tender and full of flavour, a sauce is not at all necessary.
The other great thing about a cut like Easy Beef Brisket, is the leftovers! A 2kg brisket for our family (2 adults and 2 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, (ie 2 year olds) will also love it. It is full of flavour and just SOOOOOO tender for their sometimes lazy little jaws! It truly is a fabulous and versatile family meal.
Slaw is a fab side dish for Brisket, or any kind of salad in warmer weather. When it is cooler, then no doubt some roasted root vegetables or mash would be delightfully appropriate too.
I hope you enjoy this meal as much as we do!
PS- If the Brisket hasn’t begun to really caramelise after 1 hour with the lid off, then for the last half hour, turn the temperature to high and it will turn golden and crispy before your eyes!
Serves 4-6 adults
Preparation time: 5 minutes
Cooking time: 5.5 hours
- Large baking tray/dish (at least 2.5 inches deep)
- 2kg grass-fed beef brisket (with LOTS of fat ontop – DO NOT remove the fat!)
- handful herbs (rosemary, oregano and thyme)
- 1 tsp celtic sea salt
- 500mL chicken broth/stock
- 500mL filtered water
- Preheat a fanforced oven to 160 degrees Celcius.
- Lay half of the herbs in the large baking tray.
- Lay the brisket flat, on top of the herbs in the baking tray.
- Sprinkle the brisket with the Celtic sea salt.
- Sprinkle the rest of the herbs ontop of the brisbket.
- Poor the chicken broth/stock and water around the brisket.
- Place a lid or foil ontop and transfer to the oven to roast slowly for 4 hours.
- Remove the lid and roast for a further 1.5 hour, basting every 30 minutes with the pan juices.
- Serve with cold slaw and/or a green salad and roasted root vegetables.
Store any leftover is an airtight container in the fridge.
To enhance the flavour of leftovers, dice and fry leftover brisket in a frying pan until warm and slightly caramelised.