Beef brisket is a perfect cut of meat for slow cooking. It has loads of flavour and falls apart if cooked for the right amount of time. It is a favourite cut of meat for doing any pulled beef recipes. There is absolutely very little to do other than put it in the oven. And, when it’s done, shred it into wraps, tacos or burritos. And, of course, use it as a pie filling.
Always buy your beef from local producers whenever you can. Your local butcher can prepare you a size brisket you need for your family, and will ensure it is good quality. I get my beef from a great butcher (who is always willing to listen to crazy requests from me), rather than the supermarket. It’s great. I can get exactly the amount I want. And he’s happy to leave the bones in, or take them out.
Beef Brisket – Different ways to cook it.
The secret to perfect pulled beef (or pork) is to cook it slowly for ages. I have found the secret to not having the oven taken up with it all day, is to cook it overnight. Pop it in the oven at about 10pm, and just go to bed! I guarantee that during the night the amazing smells will waft around the house. It’s not unusual for my husband to look longingly at it when he gets up for breakfast. And one Sunday morning, we actually had some with poached eggs on toast. It was incredible! In the middle of winter, it is a decadent treat and a good start to the day.
The other way, which is obviously so much less time, is to use a pressure cooker. I’ve done this a few times when I need the pulled beef the same day. It doesn’t change the texture of the final product. And the smell at the end of the cook time (80 mins) is just as good.
Beef Brisket in Red Wine, Herbs and Chilli
- 1.6 kg piece of beef brisket
- ½ bottle good red wine drink the other half
- 3-4 stems of fresh rosemary
- 3-4 stems of fresh thyme
- 1 tablespoon sea salt if you can find smoked salt then that is amazing!!
- 1 tablespoon ground pasilla chilli use chipotle or ordinary chilli instead
- 2 large brown onions – thickly sliced
- Line a large roasting tray with three layers of foil, and then one layer of baking paper. This will create a complete ‘wrap’ to slowly cook the brisket and keep all the flavours and moisture in. Pre heat the oven to 150ºC.
- Line the bottom of the paper with the slices of onion. Layer the rosemary and thyme over the onions and then place the beef brisket on top.
- Rub a small amount of olive oil all over the top, sprinkle the pasilla chilli and salt evenly over the top.
- Pour in the wine and a cup of water around the beef. Dont pour over the top or you’ll wash off the chilli salt crust.
- Wrap the whole piece of brisket carefully in the foil. Pop into the oven and ignore for 7 hours.
Note: Affectionately known as ‘little raisin’ due to their resemblance to raisins in both both colour and flavour, the Pasilla Chilli is one of the main ingredients in Mexican Mole. With chocolate overtones and a delicious fruitiness, this chilli is a must try, especially as the heat level is a happy (not too hot) 4/10.