Chef's Recipes

Spiced slow-roasted brisket

Pete Evans American-style recipe for spiced slow-roasted brisket.

By Pete Evans
  • 10 mins preparation
  • 4 hrs 10 mins cooking plus resting
  • Serves 6 - 8
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Spiced slow-roasted brisket
Serve this brisket with a green salad, or roasted vegetables of your choice.


  • 2 tbsp fat, such as duck fat, lard, ghee or coconut oil
  • 2 kg piece of lean beef brisket
  • 4 golden shallots, skin-on, halved lengthways
  • 1 garlic head, skin-on, halved and broken into pieces
  • 8 thyme sprigs
Spice rub
  • 2 tbsp each smoked paprika and sweet paprika
  • 2 tsp coarsely crushed black pepper
  • 1 tsp each cayenne pepper and turmeric


  • 1
    For spice rub, mix ingredients in a bowl with 1 tbsp sea salt.
  • 2
    Preheat oven to 180C. Place a large flameproof roasting pan over high heat. Rub fat over brisket, then season to taste and brown meat on all sides (3-4 minutes). Remove from heat, transfer to a large plate or board and, when cool enough to handle, cover fat side of brisket with spice rub to coat evenly.
  • 3
    Place shallots, garlic and thyme in the roasting pan in a single layer and sit brisket on top. Pour in 375ml water and roast brisket uncovered until shallots and garlic are golden brown (20-25 minutes). Reduce heat to 150C, cover brisket with a wet piece of baking paper, then tightly cover pan with a double layer of foil and roast brisket, adding more water to pan as necessary to prevent base from burning, until meat is very tender (3½-4 hours). Increase oven to 180C, spoon pan juices over meat and roast uncovered again until deep golden brown (15-20 minutes). Set aside covered to rest (15 minutes), then serve, thickly sliced.