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Beef Brisket

Prep Time: 10 min
Cook Time: 7 hrs
Serving Size: 6-8
  • Gluten Free Option 
  • Dairy Free 
Our juicy slow cooked Beef Brisket is not only high in nutrients like iron, B12 and protein, but packed with flavour. This meal is a great way to support dietary iron intake during pregnancy and postpartum. Slow cooked to perfection, this brisket falls apart perfectly and can be eaten in a variety of ways! 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1.3-1.5kg beef brisket
  • Extra virgin olive oil (EVOO)
  • 1 red onion (diced)
  • 4 cloves garlic (diced)
  • 1 cup bone broth
  • ½ cup organic BBQ sauce (preservative & additive free)
  • 2 tbsp Worcestershire sauce (preservative & additive free)
  • ½ cup orange juice
  • 1 cup passata
  • 2 tbsp honey
  • 1 tsp paprika
  • 1 tsp sumac
  • 1 tsp cinnamon
Oven Cooked Method:
1.  Preheat the oven to 120°C fan-forced.
2.  On your stove top, heat a drizzle of EVOO in a dutch oven on medium-high heat and lightly brown the brisket. Remove from heat and set aside. 
3.  Add another drizzle of EVOO to the pan and sauté the onion and garlic until browned.
4.  Add in the bone broth, sauces, orange juice, passata and honey and allow it to reach a gentle simmer. 
5.  Once simmering, add the brisket back in and top with the spices immediately (the brisket should be sitting just above the liquid line).
6.  Place the lid on the dutch oven and place into the oven to slow cook for around 7 hours. The meat should easily fall apart once cooked. 
7.  Remove the brisket from the sauce to pull the meat apart using two forks. 
8.  Place the brisket back into the sauce and mix well. 

Slow Cooker Method:
1.  On your stove top, heat a drizzle of EVOO in a large pan on medium-high heat and lightly brown the brisket. Remove from heat and set aside. 
2.  Add another drizzle of EVOO to the pan and sauté the onion and garlic until browned. Once browned, transfer to your slow cooker. 
3.  Add in the remaining ingredients to the slow cooker and gently stir to combine.
4.  Place the brisket on top (the brisket should be sitting just above the liquid line).
5.  Place the lid on the slow cooker and allow it to slow cook for around 7 hours. The meat should easily fall apart once cooked. 
6.  Remove the brisket from the sauce to pull the meat apart using two forks. 
7.  Place the brisket back into the sauce and mix well. 

  • If your brisket is not easy to pull apart, it may require a longer cook time.
  • Storage: In a glass airtight container in the fridge for up to 3 days, or freeze in small batches for up to 3 months. 
  • Gluten free option: Ensure to check the sauces you are using are gluten free.

Beef Brisket

Prep Time: 10 min
Cook Time: 6 hrs
Serving Size: 6-8
  • Gluten Free Option
  • Dairy Free
Our juicy slow cooked Beef Brisket is not only high in nutrients like iron, B12 and protein, but packed with flavour. This meal is a great way to support dietary iron intake during pregnancy and postpartum. Slow cooked to perfection, this brisket falls apart perfectly and can be eaten in a variety of ways! 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1.3-1.5kg beef brisket 
  • Extra virgin olive oil (EVOO)
  • 1 red onion (diced)
  • 4 cloves garlic (diced)
  • 1 cup bone broth
  • ½ cup organic BBQ sauce (preservative & additive free)
  • 2 tbsp Worcestershire sauce (preservative & additive free)
  • ½ cup orange juice 
  • 1 cup passata
  • 2 tbsp honey
  • 1 tsp paprika 
  • 1 tsp sumac
  • 1 tsp cinnamon
Oven Cook Method:
1.  Preheat the oven to 120°C fan-forced.
2.  On your stove top, heat a drizzle of EVOO in a dutch oven on medium-high heat and lightly brown the 1.  brisket. Remove from heat and set aside. 
3.  Add another drizzle of EVOO to the pan and sauté the onion and garlic until browned.
4.  Add in the bone broth, sauces, orange juice, passata and honey and allow it to reach a gentle simmer. 
5.  Once simmering, add the brisket back in and top with the spices immediately (the brisket should be sitting just above the liquid line).
6.  Place the lid on the dutch oven and place into the oven to slow cook for around 7 hours. The meat should easily fall apart once cooked. 
7.  Remove the brisket from the sauce to pull the meat apart using two forks. 
8.  Place the brisket back into the sauce and mix well. 

Slow Cooker Method:
1.  On your stove top, heat a drizzle of EVOO in a large pan on medium-high heat and lightly brown the brisket. Remove from heat and set aside. 
2.  Add another drizzle of EVOO to the pan and sauté the onion and garlic until browned. Once browned, transfer to your slow cooker. 
3.  Add in the remaining ingredients to the slow cooker and gently stir to combine.
4.  Place the brisket on top (the brisket should be sitting just above the liquid line).
5.  Place the lid on the slow cooker and allow it to slow cook for around 7 hours. The meat should easily fall apart once cooked. 
6.  Remove the brisket from the sauce to pull the meat apart using two forks. 
7.  Place the brisket back into the sauce and mix well. 


  • Storage: In a glass airtight container in the fridge for up to 3 days, or freeze in small batches for up to 3 months. 
  • If your brisket is not easy to pull apart, it may require a longer cook time. 
  • Gluten free option: Ensure to check the sauces you are using are gluten free. 

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