Slow-cooked Spiced Beef Brisket


Slow-cooked Spiced Beef Brisket
Enjoy the heart taste and tenderness of slow-cooked brisket. It is very versatile and is easily stored so that it can be added to a range of dishes for a quick flavour fix.

Serves 12-14

1 tbsp extra virgin olive oil 

3.5kg beef brisket, untrimmed and cut into 20cm pieces

4 cloves garlic, crushed

1 tbsp instant coffee

1 tbsp dried oregano

2 tsp mustard powder

1 tsp ground allspice

1 tbsp ground cumin

1 tbsp smoked paprika

1 tbsp sea salt flakes

1 tbsp cracked black pepper

½ cup firmly packed brown sugar

2 cups apple cider vinegar

⅓ cup tomato paste 

2 cups water 

1 sprig bay leaves


  1. Preheat oven to 220°C (200°C fan forced). Heat the oil in a large heavy-based, flame-proof, deep-sided oven tray over high heat. Add the pieces of brisket, fat side down, and cook for 5-6 minutes each side. Set aside to cool slightly. Place the garlic, coffee, oregano, mustard powder, allspice, cumin, paprika, salt, pepper and sugar in a small bowl and mix to combine. Rub the spice mixture all over the brisket pieces.
  2. Add the vinegar, tomato paste, water and bay leaves to the pan. Cover tightly with foil and cook for 2 hours in the preheated oven, then reduce heat to 200°C (180°C fan forced) and cook for a further 2 hours, or until the meat is tender and shreds easily.


    Carefully remove the brisket and strain the cooking liquid into a small saucepan. Place the cooking liquid over medium heat and bring to a simmer. Cook for 5 minutes or until reduced and sticky. Set the sauce aside.
    Cut the brisket into desired portions. Place a portion of brisket onto a lightly greased baking tray. Preheat grill to high. Place the brisket under the grill and cook for 6 minutes each side, until the brisket is golden and lightly crispy around the edges. Season with salt and pepper. Serve the hot brisket with the sauce.

Try this recipe with tostadas, pickled red onions and mashed avocado, or serve on sliders with slaw. 


TO STORE: Don’t be alarmed by the initial weight of the brisket. After cooking, a 3.5 kilo piece of brisket will reduce to approximately 1.4 kilos of cooked meat. Cooked brisket will keep refrigerated in an airtight container for up to 4 days. It is best to store your brisket in large pieces rather than shredding it all. Keeping it whole will retain moisture and flavour. 

TO REHEAT: Preheat oven to 180°C (160°C fan forced). Place pieces of brisket on an oven tray with half a cup of water. Cover with foil and reheat in the preheated oven for 30 minutes, or until heated through. Strain off any liquid and shred using two forks. 

TO FREEZE: Place in airtight freezer-friendly containers and freeze for up to 2 months. The sauce can also be frozen. To thaw the brisket, place in the fridge and thaw for 6 hours.

Take a look at our Brisket & Potato Hash with Fried Eggs recipe here, or our Brisket & Sherry-roasted Mushroom Ragu with Pasta here. Both feature the brisket recipe below. 


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