Slow Cooked Beef Brisket with Creamy Mash

Rich, hearty and packed with flavour, this slow cooked beef brisket is braised until tender and served over creamy mashed potatoes with a glossy red wine gravy.

Serves: 4
Prep time: 20 min
Cooking time: 4 hrs

Beef Brisket

Ingredients:

• 1.5kg Craig Cook beef brisket
• 2 tbsp olive oil
• Salt and cracked pepper
• 1 brown onion, sliced
• 3 garlic cloves, crushed
• 2 cups beef stock
• 1 cup red wine
• 2 tbsp tomato paste
• 2 rosemary sprigs

Method:

1. Preheat oven to 160°C.
2. Season beef brisket generously with salt and cracked pepper.
3. Heat olive oil in a large ovenproof pot over high heat and sear brisket on all sides until browned.
4. Remove brisket and reduce heat slightly.
5. Add onion and garlic, cooking for 3–4 mins until softened.
6. Stir through tomato paste, then pour in beef stock and red wine.
7. Return brisket to the pot and add rosemary sprigs.
8. Cover tightly with a lid and cook in the oven for 3½–4 hrs or until the beef is tender and falling apart.
9. Rest brisket for 10 mins before slicing.

Creamy Mash

Ingredients:

• 1kg potatoes, peeled and chopped
• ½ cup cream
• 2 tbsp butter
• Salt and white pepper

Method:

• Boil potatoes in salted water until tender.
• Drain well and mash until smooth.
• Stir through cream, butter, salt and white pepper until creamy.

Red Wine Gravy

Ingredients:

• Cooking liquid from brisket
• 1 tsp cornflour
• 1 tbsp water

Method:

1. Strain the cooking liquid into a saucepan.
2. Bring to a gentle simmer.
3. Mix cornflour with water and stir into the sauce.
4. Cook for 2–3 mins until thickened and glossy.

Plating & Tips

Spoon creamy mash onto the plate and top with sliced brisket.

Drizzle generously with red wine gravy and finish with fresh rosemary or parsley.

Cooking Tip:
Low and slow cooking is the key to tender brisket. Keep the pot tightly covered during cooking to lock in moisture and flavour.