The EASIEST Brisket Recipe in the World
Prep time
Cook time
Total time
This recipe is AIP-friendly
Recipe type: The Main Event
Serves: 6
  • 1 happy, grass-fed brisket from your favourite butcher approximately 1.2 kilos /2.5 pounds
  • 1 very large onion (or, you could use a couple of small ones)
  • salt
  • 1 teaspoon garlic granules
  • 1 teaspoon dried basil
  • 1 teaspoon dried sage
  • 1 teaspoon dried oregano
  • 2 cups bone broth, preferably beef
  • Freshly chopped parsley for garnish
  1. Heat your oven to 175°C (fan forced)/350°F.
  2. Slice your large onion roughly and throw into the bottom of your casserole dish.
  3. Mix your salt, garlic and herbs. Rub the mix into your brisket, making sure to cover the whole cut. Pop your brisket on top of the onions.
  4. Place in the oven for 90 minutes. At this stage, leave the lid off. The onions will start to go brown (and smell amazing!)
  5. Remove the casserole dish from the oven and pour over your bone broth. Now is the time to pop your lid on securely. Reduce the heat to 160°C/325°F and place the casserole back in the oven.
  6. Cook for a further 3 – 3½ hours. Every 45 minutes or so, baste the brisket with the broth to keep it lovely and moist.
  7. Serve with the lovely caramelised onions on top, garnished with fresh parsley.
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