I still remember the first time I tried slow-cooked beef brisket. It was at a friend’s backyard barbecue. The meat was so tender it practically melted in my mouth, the flavor deep and rich with every bite. My friend told me it was a Jamie Oliver recipe. That moment stuck with me. Since then, I’ve cooked brisket multiple times, tweaking the flavors and methods, but I always come back to Jamie Oliver’s slow-cooked version. It’s a foolproof way to make beef brisket that’s both simple and spectacular.
Slow cooking brings out the deep, savory flavors of the beef while making it incredibly tender. What I love most about Jamie’s recipe is how forgiving it is. Even if you’re a beginner, the method is straightforward and the results are consistently amazing. Let’s dive into the steps that will have your kitchen smelling like a dream.
Jamie Oliver’s Slow Cooked Beef Brisket Recipe
Jamie Oliver’s slow-cooked beef brisket is all about bringing out the natural flavors of the meat while introducing a rich blend of seasonings. The method is easy to follow and the results are fantastic. But what really makes this recipe stand out is the combination of slow roasting, perfect seasoning, and the tenderization process that happens when beef gets slow-cooked for hours.
- The brisket is seared to give it that deep caramelized crust.
- Then, it’s slow-cooked in a combination of beef stock, wine, and herbs.
- The slow cooking breaks down the tough fibers of the brisket, turning it into a juicy, melt-in-your-mouth piece of meat.
I’ve tried various brisket recipes, but Jamie’s has a unique balance of flavors. The meat itself takes center stage, with a little help from fresh herbs, aromatic garlic, and a bit of wine to really bring out its richness.
Ingredients Needed
To make Jamie Oliver’s slow-cooked beef brisket, you’ll need a mix of simple ingredients. The focus is on the meat itself, while the rest of the ingredients add layers of flavor. I was amazed at how a few simple elements could transform a piece of beef into something so special.
Here’s what you’ll need:
- Beef brisket (around 2 kg): The star of the show. It’s best to get a well-marbled brisket for optimal tenderness.
- Olive oil: For searing the brisket and getting that golden, caramelized crust.
- Garlic (4 cloves): A must for that aromatic punch.
- Onion (1 large): Adds a sweet depth to the dish as it cooks down.
- Red wine (500 ml): This is where the magic happens. The wine breaks down the meat fibers and adds a rich complexity to the sauce.
- Beef stock (500 ml): Keeps the meat moist while it slow cooks.
- Fresh rosemary (2 sprigs): Herbaceous, with a bit of piney earthiness.
- Fresh thyme (3 sprigs): Adds an herbal freshness that balances the richness of the beef.
- Salt and pepper: For seasoning.
- Carrots (2, peeled and chopped): Optional, but they provide a nice sweetness to the dish.
- Tomato paste (2 tbsp): For a hint of umami.
These ingredients may seem simple, but they work together to create layers of flavor that really elevate the brisket. Over the hours of cooking, they meld together into a sauce that’s perfect for spooning over the meat.
How To Make Jamie Oliver’s Slow Cooked Beef Brisket
I’ve made this recipe several times, and each time it turns out a little differently, but always great. Here’s how you can make it:
- Preheat your oven to 160°C (320°F).
- Prepare the brisket: Pat the beef brisket dry with paper towels. Season it generously with salt and pepper on both sides.
- Sear the brisket: Heat a large ovenproof pot over medium-high heat. Add olive oil and, once it’s hot, brown the brisket on all sides. This step gives the meat a delicious crust.
- Add aromatics: Remove the brisket and set it aside. In the same pot, toss in the onions and garlic, cooking until soft and fragrant. Add the tomato paste and cook it out for a minute or so, letting it caramelize.
- Deglaze the pot: Pour in the red wine, scraping the bottom to lift any flavorful brown bits. Add the beef stock, then bring to a simmer.
- Return the brisket: Place the brisket back into the pot. Add the rosemary, thyme, and carrots if using. Cover the pot with a tight-fitting lid.
- Slow cook: Place the pot in the preheated oven and cook for about 3 hours, or until the meat is tender and pulls apart easily with a fork. Keep an eye on the liquid level, adding a little more stock or water if needed.
- Serve: Once the brisket is done, remove it from the oven and let it rest for 15 minutes before slicing. Serve with the braising liquid and the tender vegetables.
This recipe might sound like a lot of steps, but the payoff is totally worth it. The brisket is infused with flavors and becomes fork-tender. It’s perfect for a family dinner or a weekend celebration.
Ingredient Science Spotlight
Let’s take a deeper look at some of the science behind these ingredients:
- Beef brisket: This cut comes from the chest of the cow and is a tough, lean piece of meat. Slow cooking breaks down the collagen, turning it into gelatin, which makes the meat tender and juicy.
- Red wine: The acid in wine helps to tenderize the meat, while the tannins add structure and depth to the flavor. The alcohol evaporates during cooking, leaving behind a complex flavor.
- Beef stock: Rich in collagen, beef stock helps create a flavorful base for the cooking liquid. It also keeps the brisket moist, allowing it to cook for hours without drying out.
- Tomato paste: The concentrated tomato paste brings umami to the dish. It adds a slight sweetness and richness that balances out the acidity of the wine and the robustness of the beef.
These ingredients work in harmony, each contributing to the flavor profile and texture of the dish. The slow cooking process allows them to meld together, creating a meal that’s greater than the sum of its parts.
Expert Tips
Here are some expert tips I’ve learned from making this dish multiple times:
- Choose the right brisket: Look for a well-marbled brisket. More marbling means more fat, which translates to a juicier and more flavorful end result.
- Don’t rush the sear: Searing the brisket is key for developing flavor. Take your time and get that beautiful brown crust.
- Use a tight-fitting lid: A good lid helps keep the moisture in, ensuring the meat doesn’t dry out while it slow cooks.
- Rest the meat before slicing: Let the brisket rest for at least 15 minutes after cooking. This helps redistribute the juices, keeping the meat tender.
- Check the seasoning: Taste the braising liquid and adjust seasoning before serving. A pinch more salt or a splash of vinegar can make all the difference.
Recipe Variations
Once you get the hang of Jamie’s slow-cooked brisket, you can start experimenting with flavors. Here are a few variations I’ve tried that worked out really well:
- Spicy Brisket: Add a bit of chili powder or cayenne pepper to the seasoning for a kick.
- Beer Braised: Substitute the wine for a dark beer, which adds a different kind of depth.
- Smoked Brisket: Before cooking, rub the brisket with a smoky dry rub and use wood chips in the oven or on a grill for a hint of smokiness.
- Vegetable Additions: You can throw in some root vegetables like parsnips or potatoes for extra flavor and texture.
Final Words
This brisket recipe has become a classic in my kitchen. It’s hearty, flavorful, and incredibly satisfying. The combination of tender beef, rich broth, and aromatic herbs makes it perfect for any occasion. Plus, it’s a great way to feed a crowd or impress guests without spending all day in the kitchen.
FAQs
How Long Does It Take To Cook Jamie Oliver’s Slow Cooked Beef Brisket?
It takes about 4-5 hours on a low heat in the oven to get that tender, melt-in-your-mouth texture.
What Should I Serve With Jamie Oliver’s Slow Cooked Beef Brisket?
It goes great with mashed potatoes, roasted veggies, or a simple salad.
Can I Use A Different Cut Of Beef For Jamie Oliver’s Brisket Recipe?
Yes, you can substitute with cuts like chuck roast or flank steak, but the brisket gives that perfect slow-cooked result.