Before you look at the cooking time and stop reading, know that less than half an hour is active. The balance of time, the brisket is just hanging out in the fridge or oven while you sip wine and read a good book… or binge watch cooking shows on Netflix.

Time: 5.25 hours (plus brining time)

Serves: 10


2.5Kg brisket
30g kosher salt
2g fresh ground black pepper
1kg carrots – peeled and cut into 5cm pieces
1kg yellow onions – peeled and quartered
800ml can San Marzano tomatoes and juice – crushed between your fingers
500ml dry red wine
250ml beef stock or water
20g fresh rosemary sprigs
20g fresh thyme sprigs
10 cloves garlic – roughly chopped



Place brisket in a deep pan and sprinkle with the salt on both sides. Refrigerate uncovered for at least two hours or up to overnight.

Preheat oven to 150C.

Sprinkle the brisket with the pepper. Add the remaining ingredients to the pan, cover tightly with foil and cook for five hours.

Remove from heat and serve family style.

Get the PDF and nutrition info

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