I still remember the first time I tried slow-cooked brisket. I was visiting a friend who swore by Jamie Oliver’s recipe. The smell hit me before I even walked into the house. It was rich, smoky, and inviting. By the time I sat down to eat, the brisket practically melted in my mouth. I knew I had to try making it myself.
- Slow-cooked brisket isn’t just a meal.
- It’s a ritual that transforms simple ingredients into something magical.
- The long cooking time gives the meat a depth and tenderness that’s hard to beat.
Jamie Oliver’s recipe is perfect for anyone who loves flavors that develop slowly, for cooks who want to impress without stress, and for those who enjoy the art of layering flavors.
Jamie Oliver’s Slow Cooked Brisket Recipe
I remember leafing through Jamie Oliver’s cookbook and seeing the words “slow-cooked brisket”. Something about it screamed comfort food. The recipe promised deep, robust flavors and the kind of tenderness that makes friends ask for seconds.
- The recipe is all about taking your time.
- Slow cooking allows the connective tissues in the brisket to break down.
- It balances savory, tangy, and sweet elements for a full-bodied flavor.
Jamie’s approach is simple yet thoughtful. He focuses on quality ingredients, gentle cooking, and letting the flavors develop naturally.
Ingredients Needed
I always find that the right ingredients can make or break a dish. I still recall the day I searched for the perfect brisket at my local butcher, wanting to make sure each element complemented the others.
Here’s what you’ll need:
- Brisket – 1.5 to 2 kg, well-marbled for richness
- Olive oil – 2 tablespoons for searing
- Onions – 2 large, roughly chopped
- Carrots – 2, chopped
- Celery stalks – 2, chopped
- Garlic – 4 cloves, smashed
- Tomato paste – 2 tablespoons
- Red wine – 250 ml, preferably dry
- Beef stock – 500 ml
- Bay leaves – 2
- Fresh thyme – a few sprigs
- Salt and pepper – to taste
I love how this combination brings out a hearty, rich flavor while keeping the brisket tender.
How To Make Jamie Oliver’s Slow Cooked Brisket
The first time I tried making this, I learned that patience is key. I stood by the stove, stirring, smelling, and tasting. Here’s the step-by-step:
- Preheat your oven – Set it to 150°C (300°F).
- Sear the brisket – Heat olive oil in a heavy pan. Brown the meat on all sides for a caramelized crust.
- Cook the vegetables – Add onions, carrots, celery, and garlic. Cook until softened.
- Add tomato paste – Stir in and let it slightly caramelize.
- Deglaze with red wine – Pour in wine and scrape up browned bits from the pan. Let it reduce slightly.
- Add stock and herbs – Pour in beef stock, add bay leaves and thyme. Bring to a simmer.
- Transfer to oven – Cover tightly with foil or a lid. Cook for 3-4 hours, until the meat is tender and falling apart.
- Rest before slicing – Let the brisket rest for 15-20 minutes. Slice against the grain.
Ingredient Science Spotlight
I love nerding out about why ingredients work the way they do. When I made this recipe, understanding the science made it even more satisfying.
- Brisket – Tough cut, full of collagen. Slow cooking turns collagen into gelatin, making the meat melt-in-your-mouth tender.
- Onions, carrots, celery – Aromatics that release sugars when cooked slowly. They create a natural sweetness that balances the savory meat.
- Red wine – Adds acidity. Helps break down proteins in the meat and intensifies flavor.
- Tomato paste – Concentrated umami. Deepens the overall taste.
- Herbs – Infuse essential oils that enhance aroma without overpowering the meat.
Expert Tips
I’ve burned, undercooked, and over-seasoned brisket. Through trial and error, I’ve gathered some key tips:
- Always sear the meat. Browning adds flavor through the Maillard reaction.
- Don’t rush. Slow cooking at a low temperature is better than high heat.
- Use a heavy pot or Dutch oven to evenly distribute heat.
- Taste and adjust seasoning halfway through cooking.
- Let the meat rest after cooking. This keeps juices inside.
Recipe Variations
When I first made this recipe, I experimented a little. Some variations were hits:
- Smoky variation – Add smoked paprika and a few drops of liquid smoke.
- Spicy twist – Include chili flakes or a fresh chili in the sauce.
- Sweet undertone – Mix in a spoonful of honey or brown sugar before slow cooking.
- Vegetarian-friendly – Substitute brisket with hearty mushrooms and vegetable stock for a rich, meaty flavor.
Final Words
I’ve made this brisket more times than I can count. Each time, it teaches me patience and the joy of cooking slowly. The aroma fills the kitchen, the flavor deepens over hours, and the result is always worth it.
- Slow cooking is therapeutic.
- This brisket makes gatherings feel special.
- Simple ingredients, treated with care, can create extraordinary meals.
FAQs
How Long Does Jamie Oliver’s Slow-cooked Brisket Take To Cook?
It takes about 4-5 hours on a low heat to get that tender, melt-in-your-mouth texture.
Can I Use A Different Cut Of Meat For This Recipe?
Yes, you can substitute brisket with other cuts like chuck roast, though the flavor and texture might vary a bit.
Do I Need To Sear The Brisket Before Slow Cooking?
Yes, searing the brisket first helps develop a rich, caramelized crust that adds flavor.