A change of seasons means it’s time to try out some new recipes, designed to give you that comforting winter glow.
We’ve selected three beef brisket recipes for you to enjoy, each of them with its own distinctive vibe — we think you’ll love discovering all the different flavours they offer.
And if you’re not familiar with beef brisket, it’s time to find out more! It’s an affordable cut of meat that works well with long, slow cooking, rewarding you with tasty and wholesome dishes.
Let’s find out more about why beef brisket makes an excellent choice for family meals and what our three recipes have to offer.
Why beef brisket?
Brisket is often overlooked as it’s not the most tender cut of meat. It comes from the animal’s breast area underneath the first five ribs and includes the weight-bearing pectoral muscles. This means that it’s a large cut (though it’s normally sold in smaller portions) and is full of collagen, which means it’s tough.
However, if you slow cook brisket, whether you choose to roast it, put it in the slow cooker or cook it on the stovetop, the collagen will break down leaving you with juicy, tender meat.
And if you don’t use your entire cut of meat in one go, you can use leftovers the following day for stews, stir-fries or as even as a sandwich or wrap filling.
What about grass-fed beef brisket?
So we know that with a little time investment, brisket makes a versatile and satisfying cut of meat. But should you just use any old brisket or go for grass-fed beef, instead of its grain-fed counterpart?
At Provenir we only sell grass-fed beef — for plenty of good reasons!
The meat industry has evolved to use intensive animal-rearing methods to gain lots of profit, quickly. When it comes to beef production, this means that cows have traditionally been fed high-energy grain in restricted feedlots, with growth hormones and antibiotics thrown in.
While this means rapid growth and high profits, it’s at the expense of the animal. That’s why at Provenir we have chosen another way — we only source meat that comes from animals who have had the freedom to graze on grass just as they would in the wild.
Not only is this the more humane way to raise animals but it also produces meat that’s healthier for you to eat. While it’s lower in overall fat content, grass-fed beef is higher in healthy fats including omega-3 and omega-6, which have many health benefits.
It’s also higher in fat-soluble vitamins and essential minerals such as selenium, which protects against disease and is also a mood enhancer. All this adds up to a healthier and tastier choice for you and your family.
Let’s move on to the recipes and discover what delicious flavour combinations are waiting for you to enjoy.
Matt Sinclair’s Smokey Brisket Tacos
This Mexican-inspired dish will get your mouth watering from the get-go! With the combination of spices and a long, slow five-hour stint in the oven, you’ll end up with the tenderest and tastiest brisket to work with.
Meanwhile, the slaw, salsa and crema ingredients add a powerful nutritional hit to this dish. With vitamin-packed Brussels sprouts, carrots and capsicums, you’ll also get your dose of vitamin C with this recipe!
Matt Sinclair’s Smokey Brisket Tacos
Matt Sinclair, who is a former contestant on MasterChef and the owner of Sum Yung Guys, has revealed his most preferred steak recipes for everyone to enjoy. One of them are these delicious Beef Brisket Tacos partnered with Pico de Gallo and Red Pepper Crema, which are not only simple to create but also good for one’s health. It’s definitely a dish that is worth trying.
- Preparation: 25 min
- Cooking: 5 h
- Ready in: 5 h 25 min
- 1 kg (approx.) Beef brisket
- 2 tbsp Olive oil
- 2 tbsp Smoked paprika
- 2 tbsp Ground cumin
- 2 tbsp Black pepper
- 2 tbsp Fennel seeds
- 2 tbsp Brown sugar
- 1 tbsp Salt
- 24 x 6 ” White corn tortilla
- 10 Brussel sprouts (shaved)
- 1 Carrot (grated)
- 1 cup Coriander (roughly chopped)
- ½ cup Spring onion (sliced (green part))
- Olive oil
- a pinch Pinch salt
Pico de Gallo (Salsa)
- 2 cloves Garlic (finely grated)
- 2 Limes (juiced)
- ⅓ cup Spring onion (finely sliced (white part))
- ⅓ cup Coriander (finely chopped)
- 2 large Green chillies (finely diced)
- 2 tbsp Olive oil
- a large pinch Salt
- Combine all spices, salt, sugar and oil. Rub brisket with marinade and tightly wrap in 2 layers of aluminium foil and place into a tightly fitting baking tray. Place in the oven at 120°C for approx. 5 hours or until wobbly to touch.
- Once cooked, unwrap brisket (keep all the juices) and place back in oven at 200°C for 10-15 minutes to caramelise. Shred brisket and serve hot, pour over the reserved juices.
- Place all salad ingredients into a medium bowl. Only drizzle with olive oil and a pinch of salt when ready to serve. Prepare and store in the fridge until ready to do so.
- Simply combine all salsa ingredients into a small bowl, stir through and check seasoning. Should be hot, sour and well-seasoned. Adjust with lime chilli or salt if required.
- Blitz capsicums in food processor to form a chunky paste. Season creme fraiche with lime and salt. Gently fold capsicum paste through creme fraiche before serving.
- When ready to serve, grill or pan fry the corn tortilla. Add hot shredded brisket and top with slaw, salsa and crema.
- Brisket needs a long, slow cook to ensure it’s tender and shreds well. Cooking can also be done on a stovetop, a grill or a slow cooker
- • Discard the fat from the top of the brisket before you start shredding but retain any liquid to mix back through the meat or drizzle on top.
- Leftover Brisket can be heated through for next day stews and stir-fry’s
- Spinach wraps are a delicious alternative for white corn tortillas
Rolled Brisket Pot Roast
This roast beef brisket recipe is everything you expect from a winter warmer. Again, it’s cooked for hours to tenderise the beef and draw out its delicious, earthy flavours. Combined with the aromas of the vegetables, this dish will tantalise your tastebuds as it cooks nice and slow.
We love this recipe for a hearty family weekend lunch or dinner — it’s perfect for enjoying around the table, catching up on the week’s news and making the most of those lazy Sundays!
Rolled Brisket Pot Roast
- Preparation: 15 min
- Cooking: 3 h 15 min
- Ready in: 3 h 30 min
- 1.2 kg Beef brisket (rolled and tied)
- 1 tbsp Olive oil
- 2 Brown onions (thinly sliced)
- 2 Carrots (peeled, chopped)
- 1 Fennel bulb (chopped)
- 3 sprigs Thyme
- 2 Bay leaves
- 400 g can Tomatoes (diced)
- 1 cup (250ml) Salt-reduced beef stock
- 600 g Baby red potatoes (halved)
- ½ cup Sicilian olives
- 200 g Green beans (cut into 3cm lengths)
- Steamed silverbeet, chopped chives (to serve)
- Preheat oven to 160°C (140° fan-forced).
- Season brisket with sea-salt and pepper. Heat oil in a large ovenproof casserole dish over medium-high heat. Cook the beef for 5 to 7 minutes or until browned, turning regularly. Set the beef aside on a plate.
- Add onions, carrots and fennel to same dish and cook for 5 minutes or until slightly softened. Stir in the thyme and bay leaf and cook for 1 minute.
- Return the beef to the dish, on top of the vegetables. Pour tomatoes and stock around the beef and bring to a simmer. Cover with a lid and place in the oven. Cook for 2 ½ hours, turning beef halfway through cooking, adding potatoes after 1 ½ hours cooking. Remove lid after 2 ½ hours and cook for a further 30 minutes uncovered. Remove meat from dish, set aside on a plate and rest for 20 minutes before thinly slicing. Add olives and beans to vegetables, replace lid and set aside while meat rests.
- Serve sliced brisket with vegetables, sauce and silverbeet. Sprinkle with chives.
- Kipfler potatoes, unpeeled, halved, would also work well in this recipe.
- Serve with polenta, cous cous or sweet potato mash instead of potatoes.
- Add ground coriander, cumin or chilli to the dish for extra flavour.
Mediterranean-style Brisket With Gremolata
Gremolata is an Italian-inspired sauce; incorporating classic Mediterranean ingredients of garlic, lemon and herbs. Combined with slow-cooked beef brisket and the addition of olives, tomatoes and other nutrient-packed additions, you’ve got the perfect pick-me-up dish!
Serve this recipe with polenta, a great source of fibre and protein, and green beans for their vitamins and minerals, and you have a meal that’s both tasty and nutritious too!
Be inspired by beef brisket
If you haven’t tried beef brisket yet, we think you’ll be inspired by our recipes.
They’re all designed to deliver maximum taste and offer a range of nutrients and health benefits too, making them ideal for all the family.
For convenience, get your grass-fed beef brisket delivered directly to your door with Provenir. Simply check out our postcode finder to know if we deliver to your area and place your order today.
Know that we’re all about making your busy life easier, so you might also want to discover our family range for those quick mid-week meals.
We’re all about offering the highest quality products in the most convenient way possible — so you can enjoy nutritious meals that your family loves to come home to!