Jamie Oliver’s Slow Cooked Beef Brisket is a masterclass in turning a tough cut of beef into something melt-in-your-mouth delicious. Brisket, by nature, is a hardworking cut from the chest of the cow, packed with connective tissue and muscle. When cooked quickly, it’s chewy and tough but Jamie’s slow cooking method transforms it into tender, juicy perfection.
This dish isn’t just about the meat. It’s about layering flavors and coaxing out rich, deep tastes by cooking low and slow. Think long hours in the oven or a slow cooker, letting spices, herbs and aromatics soak into the beef until it’s bursting with flavor. Jamie’s take usually involves simple, fresh ingredients – nothing too fancy – but the result feels special and homey at the same time.
It’s comfort food elevated. Perfect for weekend dinners or when you want to impress without stress. You prep it, leave it to cook and come back to a feast that’s tender, flavorful and downright addictive.
Jamie Oliver Slow Cooked Beef Brisket Recipe
Ingredients Needed
Jamie’s recipes often keep things straightforward but the ingredients are key to building that complex flavor. Here’s a rundown of what you’ll typically need for his slow cooked brisket:
- Beef brisket: The star of the show. Usually about 3 to 4 pounds.
- Onions: Adds sweetness and depth.
- Garlic: For that punch of aroma and flavor.
- Carrots: To introduce natural sweetness and a little earthiness.
- Celery: Adds subtle bitterness and texture to the base.
- Tomato paste or chopped tomatoes: A little acidity to balance richness.
- Beef stock or broth: The liquid to keep everything moist and enhance flavor.
- Red wine: Often used to add richness and a slight tang.
- Herbs: Bay leaves, thyme, rosemary. fresh or dried.
- Spices: Black pepper, paprika or chili flakes to taste.
- Salt: To bring out all the flavors.
- Olive oil: For browning the meat and vegetables.
Jamie might throw in extras depending on the version, like Worcestershire sauce or mustard but the core ingredients stay simple and rustic. The beauty here is that each component plays a role in turning that brisket from tough to tender and from plain to phenomenal.
Equipment Needed
This isn’t a high-tech dish but a few tools will make your life easier:
- Heavy-bottomed ovenproof pot or Dutch oven: Ideal for browning the brisket and then slow cooking it in the oven. The heavy base distributes heat evenly.
- Slow cooker (optional): If you want to set it and forget it, a slow cooker works brilliantly.
- Sharp knife: For prepping vegetables and trimming the brisket if needed.
- Cutting board: For safe and clean chopping.
- Tongs: To turn the meat without piercing it.
- Wooden spoon or spatula: For stirring the vegetables and deglazing the pot.
- Meat thermometer (optional): Handy if you want to check the internal temperature for perfect doneness.
- Aluminum foil or lid: To cover the pot and trap moisture during cooking.
That’s it. Nothing complicated or fancy, just sturdy tools that let the flavors develop slowly and steadily.
How To Make Jamie Oliver’s Slow Cooked Beef Brisket
The magic happens in the process. Here’s a step-by-step, broken down clearly:
- Prep the brisket: Trim excess fat if you want but don’t remove it all. Some fat means flavor and moisture. Pat the meat dry with paper towels. this helps with browning.
- Brown the brisket: Heat olive oil in your Dutch oven or heavy pot. Brown the brisket on all sides over medium-high heat until it develops a rich, caramelized crust. This step locks in flavor and texture.
- Sauté the veggies: Remove the brisket and toss in chopped onions, carrots, celery and garlic. Cook until softened and fragrant. These aromatics form the base of your sauce.
- Deglaze the pot: Add red wine or a splash of stock to scrape up all those tasty browned bits stuck to the bottom. this adds depth.
- Add the liquids and herbs: Stir in tomato paste or tomatoes, beef stock, bay leaves, thyme, rosemary, salt and pepper. Return the brisket to the pot, nestling it among the vegetables.
- Slow cook: Cover with a lid or foil and place in a preheated oven at around 150°C (300°F). Let it cook slowly for 4-6 hours, turning occasionally. Alternatively, transfer everything to a slow cooker and cook on low for 8-10 hours.
- Rest and slice: Once done, the meat should be fall-apart tender. Let it rest for 15-20 minutes, then slice against the grain for the best texture.
- Serve: Spoon over the rich, reduced sauce with your favorite sides. creamy mash, roasted veggies or even crusty bread to soak up every last drop.
What I Learnt
Making Jamie’s brisket was a lesson in patience and respect for ingredients. The slow cooking process means you can’t rush. it’s about giving time for the meat to soften and the flavors to marry.
I realized how crucial browning is. That caramelized crust isn’t just for looks. it’s flavor gold. Also, the choice and balance of vegetables and herbs are what create the sauce’s backbone. Without those, the brisket would just be plain meat.
Another eye-opener was the power of low and slow heat. At first, it feels like it’s taking forever but the transformation is incredible. The collagen melts, turning the brisket into a luscious, juicy meal.
Finally, resting the meat after cooking helps keep it juicy when slicing. That little step makes a huge difference.
Recipe Tweaks For Jamie Oliver’s Slow Cooked Beef Brisket
Jamie’s slow-cooked beef brisket is a classic but it’s also a great canvas for your own spin. First off, think about the seasoning. Jamie keeps it pretty simple-salt, pepper, garlic and maybe some rosemary or thyme. But you can punch it up with smoky paprika or a pinch of chili flakes for warmth. If you want a richer flavor, try searing the brisket in a hot pan before slow cooking. This caramelizes the outside, adding a deep, almost sweet char.
Next, the liquid. Jamie often uses red wine or stock but swapping in stout or even a dark beer can bring a whole new dimension. The bitterness and maltiness balance the beef’s richness beautifully. For a twist on the traditional, throw in some tomato paste or a splash of balsamic vinegar toward the end for tang and depth.
Vegetables are another area to play with. Jamie uses onions and carrots but what about adding parsnips or celery root? They soften nicely and soak up the flavors. Don’t forget fresh herbs like bay leaves or even a sprig of mint for a fresh finish.
Finally, timing. Slow cookers vary, so check the brisket’s tenderness after about 6 hours. If it’s not quite there, give it more time but keep it covered so it stays juicy.
Storage Tips For Leftovers
Leftover brisket is a gift that keeps giving. but only if you store it right. First, let the brisket cool down completely before refrigerating. Hot food can raise the fridge’s temperature and risk other items spoiling.
Wrap the brisket tightly in foil or plastic wrap or better yet, pop it in an airtight container. This stops it drying out or absorbing other fridge smells. The meat will last about 3 to 4 days in the fridge.
If you want to keep it longer, freezing is your friend. Slice the brisket into portions, wrap each one individually, then seal them in a freezer bag. This way, you can thaw only what you need. Frozen brisket can stay good for up to 3 months.
When reheating, do it slowly-low and gentle heat in the oven or on the stove with a splash of stock to keep it moist. Avoid the microwave unless you’re in a rush; it tends to dry out the meat.
What To Eat With Jamie Oliver’s Slow Cooked Beef Brisket?
Brisket is rich and hearty, so the sides should complement, not compete. Classic mash potatoes are an obvious choice-creamy and buttery, they soak up all that luscious gravy. If you want a fresher edge, try a crisp green salad with a sharp vinaigrette to cut through the richness.
Roasted root vegetables like parsnips, carrots and sweet potatoes add a natural sweetness and earthiness. Green beans or sautéed kale bring some color and a touch of bitterness, balancing the dish.
For something a little different, think about soft polenta or creamy risotto. Both give a silky texture that pairs beautifully with tender brisket.
And don’t forget the sauce. A horseradish cream or a tangy mustard sauce can brighten each bite. Or a dollop of chutney for a sweet, spicy kick.
FAQs
How Long Should I Cook Jamie Oliver’s Slow-cooked Beef Brisket?
It usually takes about 3 to 4 hours at a low temperature, around 150°C (300°F), for a tender and juicy result.
What Kind Of Beef Brisket Is Best For Jamie Oliver’s Recipe?
A good-quality, well-marbled beef brisket works best, as the fat helps keep the meat juicy and tender during slow cooking.
Can I Make Jamie Oliver’s Slow-cooked Beef Brisket In A Slow Cooker?
Absolutely! You can cook it in a slow cooker on low for about 6 to 8 hours until it’s melt-in-your-mouth tender.
