Recipe by Shelley @dishydishesx on Instagram

This is the kind of dish you can prepare in the morning and let gently take care of itself all day. Cooked low and slow, our grass-fed beef brisket point end becomes beautifully juicy and fork-tender, while still holding its shape — perfect for slicing and serving to a crowd. A generous cut that goes a long way, it’s ideal for comforting family meals or relaxed entertaining.

Serves: 6–8

Cooking Time: 6 hours (low & slow)

Ingredients

• 1.8kg grass-fed beef brisket (point end)

• Olive oil, for browning

• Sea salt & cracked black pepper

Vegetables & Aromatics

• 8–10 shallots, halved

• 4 carrots, cut into chunky pieces

• 4 celery sticks, cut into chunks

• ½ tube tomato purée

• ½ bottle red wine

• 300ml beef broth

• 1 beef stock cube

• 1 bunch fresh thyme

• 1 whole head of garlic

Method

1. Preheat your oven to 120°C (fan).

2. Season the brisket generously on both sides with salt and black pepper.

3. Heat a drizzle of olive oil in a large, lidded casserole dish. Brown the brisket well on both sides, then remove and set aside.

4. Add the shallots, carrots and celery to the same pan. Cook until starting to take on colour.

5. Stir in the tomato purée and cook for a few minutes to deepen the flavour.

6. Pour in the red wine and allow it to bubble for a few minutes to cook off the alcohol.

7. Add the beef broth and stock cube, then tuck in the thyme and whole head of garlic. Bring to a gentle simmer.

8. Return the brisket to the pan — it should not be fully submerged. Cover with a lid and place in the oven.

9. Cook for around 6 hours, checking and basting the meat every hour or two. (This can also be cooked in a slow cooker on low.)

10. Once tender, remove the brisket and vegetables and keep warm. Squeeze the softened garlic cloves into the sauce, then reduce the sauce by half until rich and glossy.

11. Slice the brisket against the grain and serve with the vegetables and reduced sauce.

Serving Suggestion

This brisket is delicious served with creamy horseradish mash, spring greens, or buttered cabbage — perfect for soaking up the rich red wine sauce.

Why This Cut Works

The brisket point end is beautifully marbled, making it ideal for slow cooking. Given time, it becomes deeply flavourful, tender, and incredibly rewarding — a true classic for low-and-slow cooking.