Roasting Beef Brisket: Low and Slow for Tender, Flavourful Results
Beef brisket is a richly marbled cut from the chest of the animal, known for its depth of flavour and need for slow cooking. Whether oven-roasted, pot-roasted (Potjie), or adapted for the braai, it’s a versatile and rewarding cut when treated with patience.
Why Brisket Needs Time
Brisket is naturally tough, which makes it ideal for low and slow cooking. Roasting it gently allows the connective tissue to break down, resulting in a tender, juicy finish. A good rule of thumb is 48 minutes per 500g, though this can vary depending on your oven and method. Even if a recipe suggests a higher temperature, it’s worth erring on the side of caution—brisket rewards patience.
Preparation Tips
Before roasting, many cooks prefer to brown the brisket on the stovetop. This adds a layer of texture and depth to the final result. Brisket can be sold bone-in, flat, rolled, or de-boned, so it’s important to adjust your cooking time accordingly.
One of the joys of roasting brisket is the ability to braise it in a flavourful liquid. Stock, wine, herbs, spices, and sauces all work beautifully to infuse the meat as it cooks.
Braai and Potjie Variations
Brisket isn’t limited to the oven. In a potjie, it can be layered with vegetables and simmered slowly over coals. On the braai, indirect heat and foil wrapping help retain moisture, while smoke or wood chips add depth. These methods bring out the rustic character of the meat and connect it to South African culinary tradition.
Serving Suggestions
Slice the brisket against the grain to preserve tenderness. Serve with roasted vegetables, pap, or fresh slaw. Leftovers make excellent sandwiches or wraps, and the flavour only improves the next day.