I’ve always been a fan of meals that take time, but reward you with incredible flavors. One of the most satisfying dishes I’ve ever cooked is Jamie Oliver’s Slow Cooked Brisket. It’s the kind of recipe that fills your kitchen with a warm, savory aroma for hours, and when you finally take that first bite, it’s like the beef has melted into the sauce. It’s rich, tender, and comforting in a way few other dishes can match.
I remember the first time I made this dish. It was a weekend, and I was craving something special. I’d seen Jamie Oliver whip up a slow-cooked brisket on one of his shows and was instantly hooked. But when I got to the kitchen and started chopping and mixing, I realized this recipe isn’t just about throwing a few ingredients together. It’s an experience. The brisket takes hours to cook, but the results are totally worth it.
This isn’t just a meal; it’s an event. So let’s dive into how you can recreate this masterpiece in your own kitchen!
Jamie Oliver’s Slow Cooked Brisket Recipe
Jamie’s recipe is simple yet packed with bold flavors. What stands out is how the brisket retains its richness, absorbing all the slow-cooked juices and herbs. The recipe has a few key techniques that elevate it from good to incredible.
Here’s a breakdown of what makes it work:
- Slow cooking – This is the magic. The long cooking time helps the brisket break down and become melt-in-your-mouth tender.
- The right cut of meat – Brisket has a unique texture that can be tough if not cooked properly. Slow cooking gives it that perfect, tender bite.
- Flavor layering – The dish uses ingredients that build layers of flavor as it cooks, resulting in a rich, deeply savory taste.
You’re not just roasting a piece of meat; you’re creating an experience that’s filled with patience and delicious anticipation.
Ingredients Needed
For Jamie’s slow-cooked brisket, you don’t need much. The key is using quality ingredients that can withstand hours of slow cooking. Here’s what you’ll need:
- Brisket (about 1.5 to 2kg): This is the star of the show. Choose a piece with some fat to help the meat stay moist as it cooks.
- Olive oil: For searing the brisket.
- Onions (2 large): Sliced thinly for a base of savory sweetness.
- Carrots (3): Chopped into chunks for added depth.
- Garlic (4 cloves): Smash them lightly to release their flavor.
- Tomato paste (2 tbsp): For richness and depth.
- Red wine (300ml): This is what adds that lovely depth to the gravy.
- Beef stock (500ml): To keep everything moist and tender.
- Herbs: Rosemary and thyme are perfect for this dish. They complement the brisket’s flavors without overpowering it.
- Salt and pepper: Always adjust these to taste.
Once you have your ingredients, you’re ready to start!
How To Make Jamie Oliver’s Slow Cooked Brisket
I’ll walk you through the steps in detail to make sure your brisket turns out perfect.
- Prepare the brisket: Pat it dry with paper towels, then season generously with salt and pepper.
- Sear the brisket: Heat olive oil in a large pan over medium-high heat. Brown the brisket on all sides, about 5 minutes each. This step is key to locking in the flavors.
- Make the base: Remove the brisket and set it aside. In the same pan, add the onions, carrots, and garlic. Cook for about 5 minutes until they soften. Add the tomato paste and cook for another 2 minutes.
- Add liquids and herbs: Pour in the red wine and beef stock. Add the rosemary and thyme, then stir everything together.
- Slow cook: Place the brisket back in the pan, cover, and put it in the oven at 150°C (300°F). Let it cook low and slow for about 4-5 hours. You want the meat to become tender and fall apart easily.
- Rest and serve: Once cooked, let the brisket rest for 10-15 minutes. Slice against the grain and serve with the veggies and sauce.
The key here is patience. The slower it cooks, the more the flavors will develop, and the more tender the meat will become.
Ingredient Science Spotlight
What makes this brisket recipe truly exceptional is how the ingredients work together during the slow cooking process. Let’s break down the science of some key ingredients:
- Brisket: It’s a tough cut of meat that benefits from low, slow heat. Over time, the collagen in the meat breaks down, turning the brisket from chewy to fork-tender. This process is what makes the brisket so juicy and flavorful.
- Red wine: The acidity in red wine helps break down the meat further, while its natural sugars enhance the richness of the sauce.
- Beef stock: This helps keep the brisket moist during cooking. The fat and gelatin from the stock contribute to the velvety texture of the final sauce.
- Herbs (rosemary and thyme): These herbs release their oils slowly into the cooking liquid, infusing the dish with aromatic, earthy notes. Thyme, in particular, works well with beef because it balances the richness of the meat.
Expert Tips
If you want to take your brisket to the next level, here are a few expert tips to keep in mind:
- Don’t rush the searing: Getting a good sear on the brisket helps develop a deep, caramelized flavor. It’s worth taking the time to do this properly.
- Use a heavy pot: A heavy-duty Dutch oven is ideal for slow-cooking. It retains heat evenly and ensures everything cooks perfectly.
- Check tenderness: You’ll know the brisket is done when a fork easily slides into the meat. If it’s not tender enough, give it more time.
- Rest the meat: Letting the brisket rest after cooking helps redistribute the juices, making it even more succulent.
Recipe Variations
While the classic version of Jamie’s slow-cooked brisket is a winner, here are a few ways you can mix things up:
- Spicy version: Add some chili flakes or smoked paprika for a little heat.
- Balsamic twist: Swap out red wine for balsamic vinegar for a sweeter, tangier flavor.
- BBQ flavor: Add a tablespoon of brown sugar and a splash of apple cider vinegar for a smoky, BBQ-inspired brisket.
- Vegetable variations: Instead of carrots, you can add parsnips, turnips, or sweet potatoes for a slightly different flavor.
Final Words
This recipe is one of those dishes that’s both a labor of love and a joy to make. The brisket becomes so tender that you almost don’t need a knife. The depth of flavor from the slow cooking, wine, and stock is nothing short of spectacular.
What makes it even better is that it’s not just a meal-it’s an experience. It’s the kind of recipe you can prepare in the morning and then let cook while you go about your day. When it’s ready, the entire house will smell like a cozy, flavorful hug.
FAQs
What Are The Key Ingredients For Jamie Oliver’s Slow-cooked Brisket?
You’ll need brisket, garlic, onions, carrots, herbs like thyme and rosemary, beef stock, and a good splash of red wine.
How Long Does Jamie Oliver’s Slow-cooked Brisket Take To Cook?
It takes about 4 to 5 hours on low heat to get the brisket perfectly tender and full of flavor.
Can I Cook Jamie Oliver’s Slow-cooked Brisket In A Slow Cooker?
Yes, you can! Just brown the brisket first and then let it cook low and slow in your slow cooker for about 6-8 hours.