How to cook brisket for perfectly succulent results

Brisket is a very flavoursome joint of beef, often included in classic beef recipes, which some people consider harder to cook than most cuts. Although it demands a slower-than-usual cooking process, learning how to cook brisket properly is something everyone can do.

How to cook brisket

Although you can smoke brisket, it is best enjoyed as a roasting joint. You can also cook it on a barbecue or dice it into a casserole. However, there are two main methods for cooking brisket perfectly: pot-roasting in the oven or heating it steadily in a slow cooker. With either of these tried and tested techniques, you’ll enjoy tasty and succulent brisket, no matter what.

How to cook brisket in an oven

To cook brisket in the oven:

• Take your joint out of the fridge, remove its packaging, and allow it to come up to room temperature.
• Preheat the oven to 160°C or 170°C.
• Place some vegetable oil or lard into a large frying pan or skillet and warm it through.
• Place the brisket joint in the pan to cook evenly on all sides. Rotate the joint using tongs until each side is seared, locking in the succulent juices.
• Place the brisket into a roasting dish, raised slightly over some onion halves or carrots.
• Add beef stock or water to the roasting dish. Fill until the vegetables are covered and the bottom of the joint is just touching the fluid.
• Lightly cover the meat with aluminium foil, but don’t wrap it tightly.
• Put the joint in the oven, cooking for 90 minutes per kilo.
• Check under the foil occasionally and add water as necessary to keep the joint moist.
• After cooking, remove the brisket joint and place it on a carving tray, allowing it to rest for at least 25 minutes.

Slice the brisket thinly and pair it with roasted vegetables or your preferred side dish. Use the remaining juices from the roasting dish to make a flavoursome gravy or beefy sauce, which you can serve with the brisket.

How to cook brisket in a slow cooker

Cooking brisket in a slow cooker isn’t too different from pot-roasting it. With this method, everything is sealed, so you won’t need to check on it periodically.

• Remove the packaging from the joint after it reaches room temperature.
• Sear the brisket in a frying pan or skillet, or use the searing function on the slow cooker if available.
• Season the joint with salt, pepper and herbs to suit your taste.
• Place the joint into the slow cooker, along with root vegetables, such as carrots, parsnips and potatoes.
• Add beef stock or water until the meat is submerged halfway.
• Cook the meat for 7 to 8 hours – with a slow cooker, the size of the joint isn’t so important for timing, but cook it for longer if you can.
• Remove the brisket joint from the slow cooker and allow it to rest for a few minutes before slicing it.

Beef brisket sauces

Numerous beef dishes can be elevated by the addition of a sauce made from brisket. When pot-roasting or slow-cooking brisket, its succulent juices will seep into the surrounding liquid. These juices are ideal for making gravy or a thick, meaty sauce. Start by creating a roux using butter and flour, then gradually add your stock to craft a delicious gravy sauce. Alternatively, consider a red wine reduction. Full-bodied red wines are ideal for such sauces.

Beef brisket cooking tips

Some great tips for cooking brisket are:

• Keep the fatty side facing up. This allows the juices to drip through the joint while cooking.
• For achieving a tender brisket that can be easily carved, the resting time is nearly as important as the cooking time.
• Maintain an even heat in your oven, so avoid frequently opening and closing the door.
• When slicing your brisket, cut it against the grain for best results.

Popular brisket recipes

Slow-cooked beef brisket & parmesan mash is a classic brisket recipe that you can also make with other cuts of beef. Alternatively, you could adapt this Texan-style BBQ beef brisket or even try a delicious cherry & balsamic-glazed beef brisket. These recipes require more cooking time than a pot roast, but the effort is certainly worth it.

FAQs

What is the best method for cooking a brisket?

Low heat applied over a long period is the best method for cooking brisket, so slow-roasting or pot-roasting in the oven produces the best results. For the same tender outcomes that make brisket so delicious, use a slow cooker.

How many hours does it take to cook a brisket?

You should allow 1.5 hrs of cooking per kilo at a low oven temperature. A whole, large brisket can weigh 4-8 kilos, so it could take up to 12 hours or more. Many supermarket joints are smaller than this, around 2-3 kilos, which is enough to feed around ten people with about 4 hours of cooking.

What is the secret to a tender brisket?

Tender brisket almost falls apart when it is carved. Cooking it too quickly can toughen it up, so take your time and use a lower heat than you would for other joints of meat. Additionally, consider adding moisture to the process by pot-roasting your joint.

Does brisket get more tender the longer it cooks?

Generally speaking, brisket gets more tender with a longer cooking time. However, if you fail to seal it before cooking or overheat it, then it can become dry, leading to a lack of tenderness and succulent flavour.