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Grid Iron Meat

Slow Cooked Brisket Joint

This slow-cooked brisket joint is a hearty, comforting dish perfect for a family meal or special occasion. The tender beef, infused with rich flavours from a savoury sauce of red wine, beef stock, and aromatic herbs, is complemented by slow-cooked vegetables like carrots, onions, and celery. Whether cooked in a traditional oven or a Ninja Foodi, this recipe guarantees melt-in-your-mouth results and is a crowd-pleaser for any table. Pair it with your favourite sides and a bold drink for a truly satisfying meal.

INGREDIENTS
  • 1kg boned and rolled brisket joint
  • 2 large onions, thickly sliced
  • 3 garlic cloves, minced
  • 400ml beef stock
  • 200ml red wine (or additional beef stock if preferred)
  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 2 tsp dried thyme
  • 2 bay leaves
  • 3 carrots, peeled and cut into large chunks
  • 2 celery stalks, cut into thick slices
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
METHOD

  • Preheat your oven to 150°C (130°C fan) or Gas Mark 2.
  • Heat the olive oil in a large ovenproof casserole dish over medium heat. Season the brisket generously with salt and pepper, then sear it on all sides until golden brown. Remove the brisket and set aside.
  • In the same dish, add the onions and cook for 5–7 minutes until softened and slightly caramelised. Add the garlic and cook for a further minute.
  • Stir in the tomato purée, smoked paprika, and Worcestershire sauce, cooking for another minute. Add the red wine, scraping up any browned bits from the bottom of the dish.
  • Pour in the beef stock, add the thyme and bay leaves, and bring the liquid to a gentle simmer.
  • Return the brisket to the dish and spoon some of the liquid over it. Arrange the carrots and celery around the meat.
  • Cover the casserole dish with a tight-fitting lid or foil and place it in the preheated oven. Cook for 3–4 hours, basting the brisket every hour with the cooking juices to keep it moist.
  • Once cooked, the brisket should be tender and easy to shred with a fork. Remove it from the oven, cover it loosely with foil, and let it rest for 15–20 minutes before slicing.
  • Skim any excess fat from the cooking liquid, then serve the brisket with the vegetables and spoon the rich sauce over the top.

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Ninja Foodi Method for Slow Cooked Brisket

  • Select the Sear/Sauté function on your Ninja Foodi and set it to medium heat. Add the olive oil and let it heat up.
  • Season the brisket generously with salt and pepper, then sear it on all sides until golden brown. Remove the brisket and set aside.
  • In the same pot, add the onions and sauté for 5–7 minutes until softened and slightly caramelised. Add the garlic and cook for another minute.
  • Stir in the tomato purée, smoked paprika, and Worcestershire sauce, cooking for a minute to release the flavours. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
  • Add the beef stock, thyme, and bay leaves, stirring well. Return the brisket to the pot, ensuring it is partially submerged in the liquid. Arrange the carrots and celery around the meat.
  • Switch the Ninja Foodi to the Pressure Cook function. Set it to High pressure for 90 minutes and seal the lid.
  • Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release.
  • Remove the brisket and vegetables from the pot, covering the meat loosely with foil to rest.
  • Switch back to the Sear/Sauté function on medium heat. Simmer the cooking liquid for 5–10 minutes to reduce and thicken slightly. Skim off any excess fat if necessary.
  • Slice the brisket and serve with the vegetables, drizzling the rich sauce over the top.

Hot Tips

  • Use the reversible rack in your Ninja Foodi to elevate the brisket if you prefer it less submerged during cooking.
  • For a thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the reduction phase.
  • Allow the brisket to rest before slicing for cleaner cuts and juicier results.

Sides

  • Creamy Mashed Potatoes: Buttery, smooth mash is a classic pairing that soaks up the rich sauce beautifully.
  • Buttered New Potatoes: Lightly boiled baby potatoes with a drizzle of melted butter and a sprinkle of fresh parsley add a fresh and delicate touch.
  • Roasted Root Vegetables: Caramelised parsnips, turnips, and sweet potatoes bring out natural sweetness to balance the brisket's richness.
  • Yorkshire Puddings: A great addition for mopping up the juices and adding a bit of crunch.
  • Honey-Glazed Carrots: Sweet, sticky carrots pair nicely with the deep flavours of the brisket.
  • Braised Red Cabbage: This tangy and slightly sweet dish cuts through the richness and adds a pop of vibrant colour.
  • Green Beans with Almonds: A fresh, nutty vegetable side to lighten the meal.

Matches

  • Crusty Bread: Serve a warm, crusty loaf or baguette to soak up the delicious sauce.
  • Creamed Spinach: A luxurious, creamy side dish that complements the tenderness of the brisket.
  • Polenta: Soft and creamy, provides a comforting base to the dish.
  • Coleslaw: For a lighter, fresher contrast, a simple coleslaw with a vinaigrette dressing works wonderfully.

Pairing Ingredients

  • Horseradish Sauce: Adds a zesty, spicy kick to the brisket.
  • Dijon or Wholegrain Mustard: Perfect for those who enjoy a tangy touch on the side.
  • Pickles or Gherkins: Their acidity helps cut through the richness.
  • Beetroot Relish: Earthy and slightly sweet, it enhances the dish’s depth of flavour.

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Recipe Collections

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Grid Iron Recipes

Grid Iron Gourmet

Preparation Time: 15–20 minutes
Cooking Time: 3–4 hours

Hot Tips

  • For even deeper flavour, prepare the dish the day before and reheat it gently before serving. This allows the flavours to meld beautifully.
  • If your brisket isn't as tender as you'd like, simply cook it for a bit longer. Slow cooking is very forgiving!
  • Ensure you have a tight seal on your casserole dish to prevent the liquid from evaporating too quickly.

Pairings

Alcoholic Pairings

  • Full-Bodied Red Wine: Wines like Malbec, Shiraz, or Cabernet Sauvignon have bold tannins and fruity notes that complement the depth of the brisket's sauce.
  • Porter or Stout Beer: These dark, malty beers have a roasted richness that echoes the slow-cooked flavours.
  • Whiskey-Based Cocktail: A classic Old Fashioned or Whiskey Sour pairs well, offering a touch of smokiness or acidity.
  • Dry Cider: Crisp and slightly tart, cider refreshes the palate and works beautifully with beef.
  • Red Vermouth Spritz: A light, herbaceous option that pairs with the earthy and spiced notes in the dish.

Non-Alcoholic Pairings

  • Black Tea: Robust teas like Assam or Lapsang Souchong provide a smoky, tannic alternative to wine.
  • Ginger Ale or Ginger Beer: The spiciness of ginger lifts the richness of the brisket.
  • Sparkling Water with Lime: A refreshing option to cleanse the palate between bites.
  • Berry Juice: Blackberry or blackcurrant juice adds sweetness and tartness that pairs beautifully with beef.
  • Non-Alcoholic Red Wine or Beer: A great alternative to traditional pairings without the alcohol.
Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

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