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Slow Cooked Brisket

Slow Cooked Brisket

Course Main
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 -8
Author Kyrstie Barcak - A Fresh Legacy


  • 1 tablespoon oil
  • 12 cloves garlic - chopped
  • 1 brown onion - chopped
  • 2 cm fresh ginger - grated
  • 1 tablespoon black peppercorns
  • 2 tablespoons tomato paste
  • 2 tablespoons Shao Xing Cooking Wine
  • 1.7 kilo beef brisket (approximately)
  • 500 ml stock (beef or vegetable)
  • 700 ml tomato passata
  • 1/2 teaspoon celery seeds
  • 1 teaspoon salt
  • fresh parsley to serve
  • lemon to serve


  1. Set the oven to 160 degrees
  2. Add the oil to a large baking pan or pot that can be used on both the stove and oven
  3. Add the onion, garlic, ginger and peppercorns to the pan and cook for a few minutes until the onion softens
  4. Add the tomato paste and stir then add the wine
  5. Add the meat and brown on all sides
  6. Add the stock and passata and then the celery seeds and salt
  7. Place in the preheated oven to cook for 4 hours
  8. Check during the cooking that the liquid has not all absorbed and top up with some water or more stock if required. There should be just the right quantity for all liquid to be absorbed by the end of the cooking time
  9. Remove from the oven and allow to sit for 15 minutes
  10. Shred the meat with two forks and place on a serving plate
  11. Serve with fresh lemon wedges and parsley and your choice of salad or vegetables