The EASIEST Brisket Recipe in the World

Joanna Frankham Brisket

October 2016 Update: This brisket recipe continues to be one of the recipes in highest rotation here at my place. I’m not kidding when I say it is easy – it takes about 5 minutes to prepare this for the oven. Leftover brisket is great served in tacos or tortillas, used as a based for Shepherd’s Pie, or added to a morning breakfast hash.

“The are two types of vegetarians: (1) those who have beef with chicken; and (2) those who are too chicken to have beef.” – Mokokoma Mokhonoana

You all know that I am certainly no vegetarian. And, you’re still here, so I’m guessing you’re ok with that…

And what committed meat-eater doesn’t love a good brisket? I’m not kidding when I say this is the easiest brisket recipe. It REALLY is. And, it tastes great! I promise.

I was out with a friend today. We were talking about things health related and I mentioned I didn’t think it was possible to be truly healthy without spending time cooking, from scratch, in the kitchen with quality ingredients. She’s not as confident in the kitchen as me. Hardly surprising, really – I have twenty years on her. And, I didn’t really start cooking until I was about thirty. She’s got ages ’til she reaches that milestone. But, she is a keen follower of the blog. This one’s for her…

My style of cooking is very traditional. At least in the sense that I’m not an overly fussy cook. I like to prepare hearty, uncomplicated food. I favour slow braises. Lots of flavour and really good ingredients. I leave the fancy-schmancy stuff for when I go out to dinner…

Joanna Frankham Brisket

So, this brisket is pretty much idiot-proof.

And, the house will smell amazing while this is working its magic.

And, you’ll have leftovers. Always a good thing, I reckon!

The EASIEST Brisket Recipe in the World
 
Prep time
Cook time
Total time
 
This recipe is AIP-friendly
Author:
Recipe type: The Main Event
Serves: 6
Ingredients
  • 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
Method
  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.

E N J O Y !


You know I’m a fan of the ‘cook once to eat twice (or even thrice)’ ethos. Some of the ways I use leftover brisket:

Hot Patootie Hashies

Hot Patootie Hashies are a great brunch option.

 

 

 

 

Back Porch PaleoBrisket Pies has a great AIP Reintros pastry recipe (contains egg) which makes for a lovely vehicle for carrying lefover brisket and roasted vegetables

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Comments (15)

I have seen a lot of very complicated brisket recipes, so I’ve just left them at the butcher. Next time I go I’ll get one… looks divine!

SO good, Petra. And, SO easy! I am fast becoming the queen of the braise!

I’ve only cooked brisket once and it wasn’t a favourite of the hubby’s so I haven’t make it since. Will try this recipe though, sounds nice and easy as well as delicious.

TOO easy, 2BD – and, LM says ‘Most relish!’

Do it, I reckon!

Could you do this in a slow cooker?

Hi Gaye – I don’t see why you couldn’t BUT I’m no slow cooker expert. I seem to recall the need to increase the liquid in a slow cooker…? Do let me know?

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[…] it’s totally a thing. The EASIEST Brisket in the World recipe is easily in David’s top […]

[…] just how much I love my slow cooking. My go-to Sunday meal is some sort of slow-cooked protein like brisket, lamb shoulder or pork neck. From there, I can use the leftover meat in a myriad of ways, but my […]

Just wanted to say that I made this last night, following the recipe totally, and my brisket came out tasting absolutely incredible. Best tasting beef (maybe anything) I’ve ever had. Thanks so much for this simple, easy recipe!

Rachel – you just officially made my day. I love receiving comments like this. Thanks so much for taking the time.

I’m SO glad you enjoyed the brisket (this is one of our favourites, too)

[…] I love – and I’ve been having this soup for breakfast lately (with a little shredded brisket and some kraut as a […]

[…] often double my slow cook recipes. I can squeeze two generous pieces of brisket or five very large lamb shanks into my le Creuset dutch oven. That means I have the protein […]

I made two separate briskets for our Easter dinner yesterday. This recipe and a different one, with more of an Asian inspiration. I was expecting the other recipe to be the hit of the day and instead, it was this one. So simple. So quick and easy. And incredibly tender. I believe it is the bone broth that is the magic element here 🙂

Thanks for such a great recipe–I’ll be using and sharing a million times over.

Shelly – you just officially made my day. Thanks so much for taking the time to let me know. I am SO glad your brisket experience was such a success – especially for such an important meal!

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