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Oven Slow Cooked Brisket
Herbaceous Infused Oven Slow Cooked Brisket With Fondant Potatoes, Roasted Red Peppers, Green Beans, Creamed Spinach, And Truffle Oil.
The Art Of Slow Cooking Brisket
Slow cooked brisket is an art form. It takes patience, time, and a few tricks to make it perfect. Low and slow is the way to go!
Slow cooking brisket in the oven is easier and if you’ve never cooked brisket before, the oven is a good way to start. You have more control over the temperature.
Cooking brisket in a BBQ is a totally different ball game, you have very little control over the smoke, fire, and heat, you just have to learn to work with it. Fire and smoke are breathing living entities with a mind and will of their own.
You can’t rush the process or you’ll end up with beef jerky. If you follow these tips your oven slow cooked brisket will melt in your mouth, amazing! Whether you’re cooking brisket on the BBQ or in the oven, you need moisture.
How Do You Slow Cook Brisket In The Oven?
Cooking a brisket is all about patience. If you’re in a hurry, this isn’t the dish for you. But if you’re willing to take things slow, the reward is a delicious, melt-in-your-mouth piece of meat.
There are two key elements to cooking a perfect brisket: low heat and long slow cooking time. That’s why ovens are ideal for cooking briskets – they allow you to set a low temperature and walk away while your brisket quietly braises in the oven.
Set your oven to 120ºC or 248ºF, fan bake at 110ºC or 225ºF, or gas mark 1. Plan on cooking your brisket for about 1 ½ hours per pound.
I started with a trivet of onions and fresh herbs, I rub the brisket with fresh sprigs of rosemary, thyme, and sage to give it a herbaceous infusion.
I then placed the brisket on top of the trivet and poured 1 liter of water into the baking tray. I covered the baking tray with aluminum foil and placed it into a preheated oven at 120ºC or 248ºF for 6 hours.
After 6 hours I remove the foil and cooked the brisket for 30 minutes more this created some caramelization on the surface of the meat.
I then wrapped this fantastic herbaceous oven slow cooked brisket in parchment paper and aluminum foil and rested it for 30 minutes.
How Do You Make Fondant Potatoes
Cooking fondant potatoes is so easy and so delicious. The process is cooking the potatoes in beef or chicken stock and you can do this at home, there are just some simple steps that will turn the humble potato into something absolutely outstanding!
The easiest way to cook fondant potatoes is first to caramelize them in an oven-proof pan or baking tray deglazing them with beef or chicken stock, add fresh thyme, and place into a 160ºC or 320ºF preheated oven.
The potatoes will be infused with sweet thyme and soak up all that beautiful stock. When just about all the stock has been absorbed the fondant potatoes will be cooked.
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Essential Kitchen Tools – Must Haves
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My Professional Recommendations
Fantastic Herbaceous Slow Cooked Brisket
- 1.5 kg Brisket - point end
- Himalayan pink salt and freshly ground black pepper
- 4 sprigs Thyme - fresh
- 4 sprigs Rosemary - fresh
- 4 sprigs Sage - fresh
- 1 large Onion white - peeled and thickly sliced
- 500 grams Agria potatoes - peeled
- 1 each Red pepper aka capsicum
- 250 grams Green beans - fresh
- 1 plant Spinach - washed and stalks removed
- 200 mls Cream - fresh
- Truffle oil
Prepping The Beef Brisket
- Preheat the oven to 140ºC or 284ºF.Lay plastic wrap onto the bench and lay the brisket down, season with Himalayan pink salt and freshly ground black pepper making sure you season all sides of the brisket.Get half of the fresh herbs and rub them over the brisket infusing the meat with a herbaceous flavor.
- Place the herb infused brisket onto a baking tray with a trivet of thickly sliced onion and fresh rosemary, thyme, and sage.Pour 1 liter of water into the baking tray, covered the baking tray with aluminum foil, and place into the preheated oven for 6 hours.After 6 hours remove the brisket from the oven and wrap it in parchment paper, and aluminum foil, and rested it for 30 minutes.
Potatoes and Red Pepper
- Peel and dice the potatoes, deseed the red pepper, and cut into paysanne.
- After the brisket cooking process most if not all the water will have evaporated, add enough water just to cover the bottom of the baking tray. This will deglaze the base of the tray and create a very simple beef stock.Increase the heat in the oven to 160ºC or 320ºF.Season the potatoes and red pepper and place into the beef stock, the potatoes will soak up the rich stock, to create fondant potatoes.Place into the oven for 30 minutes.
- Place the spinach into a pot and add the cream, season with Himalayan pink salt and freshly ground black pepper, bring to a boil and reduce by ½.
- Place the green beans into a hot pan add a drizzle of rice bran or vegetable oil, and Himalayan pink salt, and freshly ground black pepper.Sauté the beans for 2-3 minutes until the beans start to caramelize.
- Warm the plates, if you have a steel or plastic ring place it into the middle of the plate.Press the fondant potatoes and roasted red pepper into the ring.
- Place the sautéed green beans onto the potatoes.
- Slice the slow cooked brisket and place it on top of the beans and potatoes.
- Spoon over the creamed spinach and drizzle over the truffle oil.
Serving Size: 145 g Brisket, Potatoes, Peppers, Green Beans, Creamed Spinach
Calories 645 | Total Fat 47.6 g | Carbohydrates 27.2 g | Fiber 12.4 g | Protein 24 g | Iron 7.14 mg
The Enjoyment Of Slow Cooking Brisket
I hope you’ve enjoyed this post on how to make the perfect slow cooked brisket. If you haven’t tried cooking brisket before, I urge you to give it a go!
The oven is a great way to start if you want more control over the temperature. By following these simple steps you’ll get that perfect melt-in-your-mouth texture and herbaceous flavor.
If you have any questions or comments, please feel free to share them below. So now you have the knowledge to create awesome slow cooked brisket, get started today.