How to cook Beef Brisket

Some of you may not be aware that at Oakchurch we have our own in-house traditional butchery. Our skilled team can be seen preparing cuts of meat and are happy to provide any advice. 

Today we wanted to share with you a delicious Beef Brisket recipe.  Brisket’s open texture and depth of flavour make it perfect for slow cooking. It can be pot-boiled, slow-roasted or pressure-cooked. We leave on a certain amount of fat to achieve a full-bodied result (always roast fat-side up).

Slow-roasting Beef Brisket:

What you'll need:

  • 1 kg beef brisket salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 720 ml beef stock


• Preheat oven to 220°C (200oC fan). Season brisket generously with salt and pepper on both sides.
• Place brisket in roasting dish fat side up.
• Roast until brisket develops a golden brown crust:
1 hour and 15 minutes.
• Reduce oven to 150°C (130oC fan). Add beef stock to dish and season beef again with salt and pepper. Cover roasting dish tightly with foil.
• Return to oven and continue cooking until brisket is tender and a fork meets almost no resistance when inserted, about 2 hours 30 minutes.
• Rest for 10 minutes before carving against the grain for tender slices.

Top tip: Cook at a low temperature for a long time. For more information about our Hereford Butchers, please visit our Butchery page or why not pop-in and speak to one of our team. 

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