James Martin Slow-cooked Brisket Recipe
James Martin Slow-Cooked Brisket is a dish made by slowly braising a beef brisket in the oven for several hours, allowing it to become tender and juicy. The brisket is flavored with aromatics like garlic, thyme, and onions, and it is cooked in a broth or wine that turns into a rich, flavorful sauce. This slow-cooking method brings out the best in this affordable cut of meat, resulting in a dish that’s full of flavor and perfect for a comforting family meal.
Ingredients
Scale
- 1.5 kg (3.3 lbs) beef brisket – the star of the dish.
- 2 onions – sliced for flavor and sweetness.
- 4 garlic cloves – minced for an aromatic base.
- 3 sprigs of fresh thyme – add a subtle herbal note.
- 2 tbsp olive oil – for browning the meat.
- 500ml (17 fl oz) beef stock – for a rich and flavorful sauce.
- 250ml (8.5 fl oz) red wine – adds depth to the sauce (optional).
- 2 tbsp tomato paste – for a rich, concentrated flavor.
- Salt and pepper – to taste for seasoning.
Instructions
Step 1: Prepare the brisket
- Preheat your oven to 150°C (300°F). Season the brisket generously with salt and pepper. Heat the olive oil in a large oven-safe pot over medium heat. Once hot, sear the brisket on all sides for 4-5 minutes until browned. Remove from the pot and set aside.
Step 2: Sauté the vegetables
- In the same pot, add the sliced onions and minced garlic. Sauté for 5-7 minutes until softened and fragrant. Stir in the tomato paste and cook for another 1-2 minutes to enhance the flavor.
Step 3: Add the stock and wine
- Pour in the beef stock and red wine (if using), and stir to combine. Scrape up any browned bits from the bottom of the pot to add flavor to the sauce. Add the thyme sprigs.
Step 4: Slow cook the brisket
- Return the seared brisket to the pot, nestling it into the broth. Cover the pot with a lid or foil and transfer it to the preheated oven. Cook the brisket for 3.5 to 4 hours, or until the meat is fork-tender and easily pulls apart.
Step 5: Rest and serve
- Once the brisket is cooked, remove it from the oven and let it rest for 10-15 minutes. Slice the brisket against the grain and serve with the rich sauce spooned over the top.