Slow-Cooked Beef Brisket

Instructions

1. Remove the brisket from the fridge 1 hour before cooking to bring it to room temperature.

2. Preheat your oven to 150°C (300°F).

3. Pat the brisket dry with paper towels. Season generously on all sides with the sea salt and black pepper. Press the seasoning into the meat.

4. Heat the beef tallow in a large oven-safe roasting pan or dutch oven over high heat on the stovetop. Sear the brisket for 3–4 minutes per side until a deep brown crust forms.

5. Remove the brisket and add the smashed garlic to the pan, stirring for 30 seconds until fragrant. Pour in the bone broth and scrape up any browned bits from the bottom.

6. Return the brisket to the pan fat-side up. Cover tightly with a lid or aluminium foil.

7. Transfer to the oven and cook for 4–5 hours, until a meat thermometer reads 93–96°C (200–205°F) and the meat is fork-tender. Check every 90 minutes — if the liquid is running low, add a splash more broth.

8. Remove from the oven and let the brisket rest, still covered, for 30 minutes. This allows the juices to redistribute.

9. Slice against the grain into thin slices, about 5mm (¼ inch) thick. Spoon the pan juices over the sliced meat before serving.

Tips

• Choose the right cut: The brisket flat (also called the “first cut”) is leaner and slices beautifully. For fattier, more forgiving results, use the whole packer brisket.
• Don’t skip the sear. Browning creates a flavour-packed crust through the Maillard reaction — this is where the deep, beefy flavour comes from.
• Low and slow is non-negotiable. Brisket is full of tough collagen that only breaks down into silky gelatin at low temperatures over several hours.
• Always slice against the grain. Look at the direction of the muscle fibres and cut perpendicular to them. This makes each slice tender rather than chewy.
• Great for meal prep. Sliced brisket keeps well in the fridge for 4–5 days. Reheat gently with pan juices to keep it moist.