Braised Beef Brisket

11:30 am on 8 June 2015



  • 2kg beef brisket(From your local butchers or farmers market)
  • 1 lemon zest
  • 1 garlic clove (chopped)
  • 1 sprig rosemary (chopped)
  • 1 dried chilli

Marinate beef in all of the above ingredients over night.

Rest of ingredients:

  • 1 onion
  • 1 carrot        
  • 3 garlic cloves
  • 1 sprig rosemary
  • 1-2 ltrs chicken stock
  • 50 ml beef stock or demi (Optional)
  • 2 tbsp tomato paste


Heat oven to 160°C.

After marinating the beef over night, put it into a roasting tray and add all the ingredients. Mix them so they combine. The liquid doesn’t need to cover the beef, but should be at least ¾ covered. Cover with baking paper and then tin foil.
Put into oven and cook for 3-4 hours, until the meat is soft to touch.

It is a good idea to turn the beef over half way through, so it cooks evenly and doesn’t dry out on the top. Once the beef has cooled enough to handle, put into the fridge and let it cool down completely. Cover with glad wrap.
Leave in the fridge over night.

The next day take the beef out of the braising liquid and cut it into the sizes you would like to serve. Set it a side until you are ready to heat.

Heat up the braising liquid and then strain off all the solids. Put it back on to the heat and simmer until it starts to become sticky.

Add the beef back to the braising liquid and put into the oven. Heat the beef for about 10-15minutes depending on the sizes you have cut. Turn it a few times, so it gets a good glaze from the braising liquid.

If it starts to burn or get dry add a little water.

Then serve it with some fresh seasonal vegetables.

From Nine To Noon

Find a Recipe

or browse by title

What's in Season - July




  • Bay leaves
  • Majoram
  • Winter savoury
  • Thyme
  • Horseradish
  • Chicory