Easy Slow Cooked Brisket In The Oven
Fancy a proper British Sunday roast without the fuss? Look no further than this Easy Slow Cooked Brisket in the Oven recipe! We cooked this on our hols in a cottage in Cornwall overlooking the sea in Porthtowan. Perfect for those chilly weekends when you’d rather be cosied up with a glass of wine than slaving away in the kitchen.
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This dish brings all the comfort of a traditional roast dinner with minimal effort and perfect if you’re on a self catering holiday. Simply pop it in the oven and let the magic happen while you relax. Before you know it, you’ll have a tender, melt-in-your-mouth brisket that’ll have the whole family asking for seconds.
Brisket Top Tips
Choose a well-marbled brisket for the best flavour and tenderness.
Let the brisket come to room temperature before cooking for more even results.
Use a meat thermometer to ensure the brisket reaches the perfect internal temperature.
Allow the brisket to rest for at least 15-20 minutes before slicing.
Slice against the grain for maximum tenderness.
Save the cooking juices to make a rich gravy.
Oil the brisket Add black pepper Add salt all over the brisket Add to a oven proof dish Add a lid to the pot and place in the middle of the oven Add potatoes or veg an hour before the brisket is ready
Serving Suggestions
Classic roast dinner: Serve with roast potatoes, Yorkshire puddings, and seasonal veg.
Brisket sandwiches: Slice thinly and pile onto crusty rolls with horseradish sauce. Warm them up for a hot meat bap!
Cottage pie twist: Shred leftover brisket and use it in place of mince in a cottage pie.
Brisket tacos: Serve in warm tortillas with slaw and pickled onions for a fusion dish.
Sunday lunch platter: Arrange sliced brisket on a board with roasted vegetables and condiments for a casual, sharing-style meal.
Brisket hash: Dice leftover brisket and fry with potatoes and onions for a hearty breakfast.
Salad topper: Slice cold leftover brisket and add to a crisp salad for a light lunch option.
How to keep brisket
If you have any leftovers, leave to cool and cover with tinfoil or keep in a air tight container. It will keep for up to 5 days in the fridge, perfect for brisket hot meat baps!
Easy Slow Cooked Brisket In The Oven
Equipment
Ingredients
- 1.3 kg Beef Brisket
- Vegetable Oil
- Salt and Pepper
Instructions
- Add oil to the brisket and rub all over. Season with plenty of salt and pepper.
- Place in a oven proof dish and cover with a lid or tin foil. Cook in a preheated oven 150โ fan oven/170โ/350โ and cook for about 4 hours depending on the size of the brisket.