Slow cooking transforms brisket into something truly special. Braised gently with onions, garlic, fennel, chilli and rich tomatoes, the beef becomes beautifully tender and full of deep, savoury flavour. And the best part? One batch of slow-cooked brisket can become three incredible dishes - a golden, comforting brisket pie, crispy birria-style tacos with melted mozzarella, or a rich brisket ragu tossed through silky pappardelle. One cut, three ways to enjoy it.
Ingredients - Slow Cooked Brisket
- 1kg Brisket
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2 tbsp Olive oil
- 2 Onions, quartered
- 1 Head garlic, halved
- 2 Bay leaves
- 1 tsp Whole black peppercorns
- 1 tsp Fennel seeds
- 1/2 tsp Chilli flakes
- 4 cups Beef stock
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400g can chopped tomatoes
- Sea salt and freshly ground pepper, to taste
Ingredients - Brisket pie
- 1 Sheet frozen puff pastry, thawed
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1 Egg beaten
Ingredients - Birria-style Tacos
- 10 Mini white flour wraps
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100g Mozzarella, grated
- Olive oil, for frying
- 200g freshly smashed avo
- 90g Picked red onion petals
- Fresh coriander, to garnish
- Lime wedges, for serving
Ingredients - Brisket ragu with pappardelle
- 400g Pappardelle pasta
- Parmesan, grated, for serving
Instructions - Brisket
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Preheat the oven to 150°C. Heat the oil in a large ovenproof saucepan. Sear the brisket all over, then remove from the pan until golden on all sides. Sauté the onions until soft, then add the garlic, bay leaves, peppercorns, fennel seeds and chilli flakes. Cook 2–3 minutes.
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Add the stock and tomatoes, then season to taste. Cover and braise in the oven for 4–5 hours, or until fork-tender.
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Remove the bay leaves and whole spices if desired, then shred the meat and return to the sauce.
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Cook's Notes: If you like, strain and reduce the braising liquid until thickened, then return the shredded brisket to the sauce for rich, concentrated flavour and perfect texture.
Instructions - Brisket pie
- Preheat the oven to 200°C. Spoon the pulled brisket into individual ramekins or a baking dish.
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Cover with the pastry, trim the edges and crimp with a fork. Cut a small hole in the centre to release steam while cooking. Brush with the egg and bake for 20–25 minutes or until puffed and golden.
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Serve warm with a crisp green salad or peas and mash.
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Cook's Notes: If you like, strain and reduce the braising liquid until thickened, then return the shredded brisket to the sauce for rich, concentrated flavour and perfect texture.
Instructions - Birria-style tacos
- Dip each wrap in the sauce from the brisket, then fill with a spoonful of pulled brisket and mozzarella cheese.
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Pan fry in olive oil until crisp and lightly golden
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Top with the guacamole, pickled onions, coriander and a squeeze of lime. Serve immediately, with extra brisket juices on the side for dipping, birria-style, and the limes.
Instructions - Brisket ragu with pappardelle
- Cook the pasta in salted water until al dente. Drain, reserving ½ cup pasta water.
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Heat the brisket in a large pan with a splash of pasta water to loosen.
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Toss the drained pasta with the brisket until coated. Serve topped with Parmesan.
