Slow Roasted Cajun Brisket

Slow Roasted Cajun Brisket

Ingredients for Brisket

1 tsp beef stock powder

3 heaped tsp smoked paprika powder

1 heaped tsp sweet paprika powder

1 heaped tsp cumin powder

3 heaped tsp dried oregano

2 heaped tsp garlic powder

½ tsp chilli powder

salt and pepper

2 tbsp olive oil

2kg Dandaragan Organic Beef Brisket

Side Dish Ingredients

1 tbsp olive oil

2 large potatoes, sliced

2 heaped tbsp whole egg mayonnaise

½ medium lemon, juiced

salt and pepper

200g cabbage, shredded

50g carrot, shredded

40g red onion, finely chopped

2 tbsp fresh coriander leaves, roughly chopped

1 corn cob, quartered

8 dill pickles, halved

BBQ sauce


Prep time 20 min.  

Cooking time 3 hrs and 15 min.

Serves 4 (with leftover meat)

Preheat the oven to 110 degrees Celsius using the top and bottom element function. Mix beef stock powder in 60ml of boiling water and pour into a baking tray big enough so the meat doesn’t touch the sides of the tray, set aside.

Mix all the spices, salt and pepper in a small bowl with 90ml of boiling water and make a paste, set aside. Pat dry the brisket with paper towels.

Heat 2 tbsp of olive oil in a large pan and once sizzling add the brisket. Sear for a minute or two on both sides then put the beef fat side up into the tray with stock.

Spread the spice paste all over the brisket that is exposed. Cover the brisket with a layer of baking paper then the whole tray with several layers of foil so heat can’t escape. Put in the oven on the middle shelf for 2.5 hrs or until fork tender. Take the cover off and baste the brisket with the oils in the tray. Increase the temperature to 200 degrees Celsius and put it back in the oven for 20 minutes to further cook the fat.

Put potatoes on a tray drizzled with olive oil and put in the oven. Take the brisket out of the oven and leave it to rest in the broth with some foil loosely covering it for 20 minutes. Make the slaw by mixing mayonnaise in a large bowl with lemon juice, salt and pepper. Add the cabbage, carrot, red onion and coriander and stir together. Steam the corn. Slice the brisket and serve with slaw, chips, pickles, corn and BBQ sauce.

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