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…
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!
- 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)
- 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
- Heat your oven to 175°C (fan forced)/350°F.
- Slice your large onion roughly and throw into the bottom of your casserole dish.
- 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.
- Place in the oven for 90 minutes. At this stage, leave the lid off. The onions will start to go brown (and smell amazing!)
- 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.
- Cook for a further 3 – 3½ hours. Every 45 minutes or so, baste the brisket with the broth to keep it lovely and moist.
- 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 are a great brunch option.