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Slow Cooked beef brisket

When cooking beef brisket, it’s important to give it plenty of time to break down the collagen and become tender. Slow, low-temperature cooking methods, such as smoking, braising, or roasting, are ideal for achieving a tender and flavorful result.

Slow Cooked beef brisket

When cooking beef brisket, it’s important to give it plenty of time to break down the collagen and become tender. Slow, low-temperature cooking methods, such as smoking, braising, or roasting, are ideal for achieving a tender and flavorful result.

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Ingredients

Recipe serves: 4-6
3 pounds beef brisket, trimmed
1 onion, finely chopped
3 garlic cloves, peeled and thinly sliced
1 cup red wine
2 cups beef stock
2 cups water
3 cups tomato passata- tomato puree
4 bay leaves
olive oil
salt and pepper, for seasoning
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thoughts&stories

There are two main cuts of brisket:

  1. Point Cut (also known as the “fat end” or “deckle”): This cut contains more marbling and fat, making it particularly juicy and flavorful. It is often considered the more desirable cut for barbecuing and smoking due to its tenderness and flavor.
  2. Flat Cut (also known as the “lean end” or “first cut”): This cut has less marbling and fat than the point cut, making it leaner but potentially drier. It is a good choice for recipes where you want a leaner result, such as when making sliced brisket for sandwiches.

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Slow Cooked beef brisket
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  • time
    3 hours
  • serves
    4
  • skill level
    Medium

Ingredients

  • 3 pounds beef brisket, trimmed
  • 1 onion, finely chopped
  • 3 garlic cloves, peeled and thinly sliced
  • 1 cup red wine
  • 2 cups beef stock
  • 2 cups water
  • 3 cups tomato passata- tomato puree
  • 4 bay leaves
  • olive oil
  • salt and pepper, for seasoning

Directions

1
Done

Preheat oven to 350F.
2
Done

In a heavy-based oven proof saucepan (Dutch oven, Le Creuset), heat about 1 tablespoon olive oil over medium heat.
3
Done

Add the beef and sear each side until browned, 4-5 minutes. Remove from pan and set aside on a large plate.
4
Done

Add another couple tablespoons of olive oil, the onion, and garlic to the pan and cook, stirring continually until softened, about 3-4 minutes.
5
Done

Add the wine and cook for 3-4 minutes until it's reduced by half. Pour in the stock, water, puree, bay leaves. Stir to combine. Add a good sprinkle of salt and a few grinds of pepper, mix again.
6
Done

Return the beef and its juices to the pan and bring to a simmer.
7
Done

Cover with a tight fitting top, transfer to the oven and cook.
8
Done

After 1.5-2 hours remove from pan from oven, and flip the beef.
9
Done

Cook another 1.5-2 hours or until it is fork tender.
10
Done

Remove beef from the sauce and place on cutting board to cut into think slices. It may be so tender that it shreds which is fine. Return the meat to sauce and stir to combine.
11
Done

Return shredded meat to platter and serve.

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