The first time I cooked brisket, I had no idea what I was getting into. I thought it would be like any other roast-throw it in the oven and forget about it. But brisket is different. It’s tough, chewy, and needs time. Lots of time. That’s where slow cooking comes in. I stumbled upon Jamie Oliver’s Slow Cooked Brisket recipe while browsing his website one lazy afternoon. After reading through it, I knew I had to give it a shot. The idea of slow-cooking the brisket with all those aromatic spices, vegetables, and a good splash of wine? It sounded like heaven. It took patience, but the result? Worth every minute.
Jamie Oliver’s Slow Cooked Brisket Recipe
Jamie’s version of slow-cooked brisket is about coaxing the meat into something tender and flavorful. It’s simple but packed with layers of flavor. The first time I made it, I followed the recipe to a T. The brisket practically melted in your mouth, and the gravy that came with it? Pure magic.
What sets this recipe apart is its depth of flavor and the way the brisket almost braises in its own juices and seasonings. The combination of vegetables, wine, and herbs gives the meat a rich, satisfying taste.
Steps I Took (and You Should Too)
- Browned the brisket to get a nice crust.
- Slowly simmered the meat with onions, garlic, and herbs.
- Let the whole thing cook low and slow, making the kitchen smell like something out of a food magazine.
The best part? It takes minimal effort on your part, and the slow-cooking process does all the heavy lifting. All you need is patience.
Ingredients Needed
The beauty of this recipe lies in how few ingredients you actually need. Here’s what I used when I made it:
- Brisket (about 3-4 pounds): This cut of meat is key. You can’t swap it for anything else if you want that tender, melt-in-your-mouth texture.
- Carrots: Adds a subtle sweetness and balance.
- Onions: They caramelize during the cooking process, giving the dish a rich flavor.
- Garlic: Brings that earthy punch to the sauce.
- Herbs (rosemary, thyme): Essential for that fragrant, herbaceous base.
- Tomato paste: Adds richness and depth.
- Red wine: For acidity and complexity. Plus, it pairs wonderfully with the beef.
- Beef stock: For the braising liquid.
- Olive oil: For searing the brisket.
How To Make Jamie Oliver’s Slow Cooked Brisket
This is where it gets really good. If you’ve ever cooked a brisket before, you know it’s not a quick fix. It’s an all-day affair, but in a good way.
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Prep The Brisket
Start by trimming any excess fat off the brisket, but leave a little for flavor. Season generously with salt and pepper. This is the first step in making the meat shine.
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Sear The Meat
Heat up some olive oil in a large, heavy-bottomed pot or Dutch oven. Brown the brisket on all sides. Don’t rush this part. The caramelization adds a ton of flavor.
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Sauté The Vegetables
Remove the brisket and set it aside. In the same pot, sauté the onions, garlic, and carrots. Let them soften and start to caramelize. This brings out their sweetness.
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Deglaze With Red Wine
Pour in the red wine to deglaze the pan, scraping up all the tasty browned bits. Add in the tomato paste and stir it around.
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Braise The Brisket
Place the brisket back into the pot. Add beef stock, fresh herbs, and a bit more seasoning. Cover and cook low and slow for about 4-5 hours, depending on the size of the brisket.
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Rest The Meat
Once the brisket is tender, remove it from the pot and let it rest. This helps the juices redistribute. Meanwhile, you can reduce the cooking liquid into a rich gravy.
Ingredient Science Spotlight
I never thought much about how ingredients interact until I tried slow-cooking. That’s when I realized that certain flavors work best when given time to break down. Here’s a breakdown of some of the ingredients and their roles in making the brisket unforgettable:
- Brisket: It’s a tough cut, but the long cooking time breaks down the connective tissues, turning it into something tender and juicy. The collagen in the meat dissolves, creating a rich, melt-in-your-mouth texture.
- Red Wine: Acidic ingredients like wine help tenderize the meat while also infusing it with complexity. The tannins in the wine interact with the meat’s proteins, making it more tender.
- Herbs (Rosemary & Thyme): These herbs release their essential oils slowly over time, providing subtle, aromatic notes that permeate the dish.
- Beef Stock: Adds body and depth to the sauce. The gelatin from the stock helps thicken the gravy and enhances the overall richness of the dish.
Expert Tips
- Don’t Rush the Browning: Searing the brisket before slow cooking gives it a deeper flavor. Let it get nice and caramelized.
- Season Early: Season the meat generously before searing. It helps the flavors penetrate the brisket.
- Low and Slow: Resist the urge to crank up the heat. Cooking the brisket at a low temperature allows the flavors to develop slowly and evenly.
- Let it Rest: Once cooked, let the brisket rest. This ensures all the juices stay inside and you get that perfect texture.
- Use a Dutch Oven: A heavy pot helps to maintain an even temperature, so everything cooks uniformly.
Recipe Variations
Jamie Oliver’s recipe is fantastic as is, but there’s always room to get creative. Here are a few ways to make it your own:
- Add Potatoes: If you want a heartier dish, throw in some baby potatoes or mashed potatoes to soak up the sauce.
- Try Different Herbs: Swap rosemary for sage or add bay leaves for a different flavor profile.
- Use Beer: Instead of red wine, try a dark beer. It adds a different kind of depth, especially if you’re aiming for a more robust, malty flavor.
- Spicy Kick: Add some chili flakes or smoked paprika for a bit of heat. It contrasts nicely with the richness of the beef.
Final Words
Slow-cooked brisket is one of those recipes where the end result feels like a triumph. The meat is tender, flavorful, and juicy, and the gravy you get from the braising liquid is something you’ll want to pour over everything. It’s a recipe that demands patience but rewards you with something truly comforting.
FAQs
How Long Should I Cook Jamie Oliver’s Slow-cooked Brisket?
You should cook it for around 4-5 hours at a low temperature, around 160°C (325°F), to make it tender and juicy.
Can I Use A Different Cut Of Beef For Jamie Oliver’s Brisket Recipe?
Yes, you can use other cuts like chuck or silverside, but brisket is ideal for slow cooking due to its marbling.
What Should I Serve With Jamie Oliver’s Slow-cooked Brisket?
It’s great with mashed potatoes, roasted vegetables, or a simple green salad to balance the richness of the meat.