I remember the first time I tried making a slow-cooked beef brisket. It was a rainy weekend, and I had decided to dive into the world of slow cooking for the first time. My kitchen filled with the rich aroma of braising beef, garlic, and fresh herbs. By the time it was ready, the brisket had turned into something magical-tender, juicy, and packed with flavor. Since then, slow-cooked beef brisket has become my go-to comfort meal, and Jamie Oliver’s version takes it to the next level. If you haven’t tried this recipe yet, you’re in for a treat.
In this post, I’m going to guide you through Jamie Oliver’s slow-cooked beef brisket recipe, share some ingredient science, expert tips, and a few variations you can try to make it your own. Let’s dive in!
Jamie Oliver’s Slow Cooked Beef Brisket Recipe
Jamie Oliver’s slow-cooked beef brisket recipe is the epitome of what comfort food should be. The beef becomes incredibly tender, falling apart effortlessly as you slice it. It’s not just about the beef either; the sauce that comes with it is rich, savory, and perfect for soaking up with a piece of crusty bread.
When I first stumbled upon this recipe, I was looking for a dish to impress some guests while also being relatively simple. The magic lies in the slow cooking process. Brisket can be a tough cut of meat, but when you slow-cook it, the collagen breaks down, making it incredibly soft and juicy. It’s a real crowd-pleaser.
Ingredients Needed
Here’s a list of what you’ll need to get started. Don’t be intimidated by the length; most of these ingredients are kitchen staples.
- Beef brisket (2.5 kg): The star of the show. Choose a piece with a good amount of marbling for extra flavor.
- Olive oil: For browning the brisket and adding richness to the dish.
- Onions (2, chopped): These add sweetness and depth to the sauce.
- Garlic (5 cloves, crushed): Garlic is a must for an aromatic base.
- Carrots (3, chopped): They contribute a bit of natural sweetness and texture.
- Celery stalks (2, chopped): For added freshness and flavor.
- Tomatoes (2, chopped): They add a subtle tanginess to the sauce.
- Rosemary (2 sprigs): A fragrant herb that infuses the dish with earthy undertones.
- Thyme (1 sprig): A more delicate herb that complements the rosemary.
- Beef stock (500 ml): You need a rich base to slow-cook the brisket.
- Red wine (200 ml): Adds depth and richness to the sauce. (You can skip this if you prefer a non-alcoholic version.)
- Bay leaves (2): These will infuse the dish with their distinctive flavor.
- Salt and pepper: For seasoning to taste.
How To Make Jamie Oliver’s Slow Cooked Beef Brisket
I remember the first time I tried making this recipe. It seemed complicated at first glance, but once I got started, I realized it was straightforward and enjoyable.
- Preheat the oven: Set it to 160°C (320°F). Slow cooking works best with consistent, low heat.
- Brown the brisket: Heat olive oil in a large, oven-safe pan. Sear the brisket on all sides until it’s beautifully brown. This step is important because it locks in flavor and creates a savory crust.
- Prepare the vegetables: While the brisket is browning, chop your onions, carrots, celery, and garlic. Add them to the pan once the brisket is browned. Sauté them for about 5 minutes until they soften.
- Add the tomatoes and herbs: Toss in the chopped tomatoes, rosemary, thyme, and bay leaves. These will help create a rich, aromatic base.
- Pour in the liquids: Add the beef stock and red wine. The liquid should come about halfway up the side of the brisket.
- Slow cook the brisket: Cover the pan and transfer it to the oven. Let the brisket cook for about 4-5 hours, or until it’s fall-apart tender. I like to check every hour or so, but you’ll know it’s ready when you can shred it easily with a fork.
- Serve: Once done, remove the brisket and let it rest for a few minutes. Slice or shred it, spoon the rich sauce and vegetables over the meat, and serve it with mashed potatoes or crusty bread.
Ingredient Science Spotlight
I’ve always been fascinated by how certain ingredients work together to transform a dish. Here are a few elements from the recipe that make this dish so special:
- Brisket (Collagen Breakdown): Brisket is a tough cut of meat. It’s loaded with collagen, which makes it chewy when cooked quickly. However, when you cook it slowly over low heat, the collagen breaks down into gelatin, making the meat melt-in-your-mouth tender.
- Red Wine (Flavor Enhancer): The acidity in the wine helps break down the fats and tenderize the meat while adding a depth of flavor to the sauce. It also balances the richness of the beef.
- Onions & Carrots (Sweetness & Umami): The natural sugars in onions and carrots caramelize during the slow cooking process, adding a subtle sweetness that balances the savory notes of the brisket.
- Herbs (Aromatic Punch): Rosemary and thyme release their essential oils when heated slowly, infusing the dish with a deliciously earthy, pine-like fragrance.
Expert Tips
- Searing the meat: Don’t rush the searing process. Browning the brisket properly helps develop complex flavors that are key to the richness of the dish.
- Cook it low and slow: If you have the time, let it cook for an extra hour. The longer the brisket cooks, the more tender and flavorful it becomes.
- Rest the meat: After cooking, let the brisket rest for at least 10 minutes before slicing. This helps the juices redistribute and ensures the meat stays moist.
- Skim the fat: When the brisket is done, skim off the excess fat from the sauce to make it a bit lighter.
Recipe Variations
- Add vegetables: If you like a heartier dish, add parsnips, potatoes, or turnips to the braising liquid. They’ll absorb the flavors of the beef and add more texture.
- Swap the wine: If you don’t drink alcohol, you can use extra beef stock or even apple cider vinegar to bring acidity to the sauce.
- Smoky brisket: For a smoky twist, add a bit of smoked paprika or chipotle to the rub or sauce. This will infuse the meat with a deep smoky flavor without having to use a smoker.
Final Words
I love this recipe because it’s comforting yet sophisticated. It’s the kind of dish that makes the house smell amazing for hours, and it’s a great conversation starter when you have guests over. Plus, the leftovers are even better the next day.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Slow Cooked Beef Brisket?
You’ll need beef brisket, onions, garlic, carrots, tomatoes, and herbs like thyme and rosemary. Plus, some beef stock and red wine for flavor.
How Long Does It Take To Cook Jamie Oliver’s Slow Cooked Beef Brisket?
It usually takes about 3-4 hours on low heat in the oven. The low and slow cooking really tenderizes the meat.
Can I Make Jamie Oliver’s Slow Cooked Beef Brisket In A Slow Cooker?
Yes! You can use a slow cooker instead of the oven. Just set it to low for about 6-8 hours for perfectly tender brisket.