5 Cost Affective Rolled Beef Brisket Recipes

1. Classic Slow-Cooked Brisket Roast

Serves: 6–8
Cooking Time: 6–8 hours (slow cooker or low oven)

Why it’s cost-effective: One joint easily feeds a family and can be served hot for dinner, with leftovers used for sandwiches, wraps, or salads the next day.

Ingredients:

• 1.5–2kg Organic Rolled Beef Brisket

• 2 tbsp olive oil

• 2 onions, sliced

• 4 carrots, chopped into large chunks

• 3 celery sticks, chopped

• 4 garlic cloves, crushed

• 500ml organic beef stock

• 250ml red wine (optional)

• 2 tbsp tomato purée

• 2 tsp dried thyme

• Salt & pepper

Method:

1. Preheat oven to 140°C (or set slow cooker to low).

2. Heat oil in a large pan, season the brisket with salt and pepper, and sear on all sides until browned.

3. Transfer to a roasting tin or slow cooker. Add onions, carrots, celery, and garlic to the pan, cooking until softened.

4. Stir in tomato purée, thyme, and wine (if using), reducing slightly before adding beef stock.

5. Pour the liquid and veg over the brisket, cover tightly with foil (or slow cooker lid), and cook for 6–8 hours until fork tender.

6. Slice or shred to serve, keeping leftover meat for sandwiches or next-day dishes.

2. Pulled Brisket BBQ Buns

Serves: 8–10 buns
Cooking Time: 6–7 hours (slow cooker or low oven)

Why it’s cost-effective: Turns a single roast into a casual family meal or party food, stretching your brisket even further.

Ingredients:

• 1.5kg cooked Organic Rolled Beef Brisket (leftover from roast works perfectly)

• 200ml organic BBQ sauce (or homemade)

• 8–10 brioche buns

• Coleslaw, for serving

Method:

1. Shred leftover brisket using two forks.

2. Place in a pan with BBQ sauce and 100ml water or beef stock, heating gently until piping hot.

3. Toast brioche buns, then fill generously with pulled brisket and top with coleslaw.

3. Beef Brisket Chilli

Serves: 6–8
Cooking Time: 3–4 hours

Why it’s cost-effective: Uses brisket instead of mince for a richer flavour and makes a big pot you can freeze in portions.

Ingredients:

• 1.2kg Organic Rolled Beef Brisket, diced into chunks

• 2 tbsp olive oil

• 2 onions, diced

• 2 red peppers, chopped

• 4 garlic cloves, minced

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp chilli powder (adjust to taste)

• 2 tins chopped tomatoes

• 2 tins kidney beans, drained

• 400ml beef stock

• Fresh coriander, for garnish

Method:

1. Heat oil in a casserole pot, sear the brisket chunks in batches, then remove.

2. Sauté onions, peppers, and garlic until softened. Stir in spices and cook for 1–2 minutes.

3. Return beef to the pot, add tomatoes, beans, and stock.

4. Cover and simmer gently for 3–4 hours until beef is tender.

5. Garnish with fresh coriander and serve with rice or crusty bread.

4. Brisket Cottage Pie

Serves: 6–8
Cooking Time: 3–4 hours plus 30 mins baking

Why it’s cost-effective: Transforms leftover brisket into a hearty second meal, reducing waste.

Ingredients:

• 800g leftover cooked brisket, shredded

• 1 tbsp olive oil

• 2 carrots, diced

• 2 onions, diced

• 2 tbsp plain flour

• 300ml beef stock

• 2 tbsp tomato purée

• 1kg potatoes, peeled and chopped

• 50g butter

• 100ml milk

• Salt & pepper

Method:

1. Preheat oven to 190°C.

2. Heat oil in a pan, sauté carrots and onions until soft. Stir in flour and cook for 1 minute.

3. Add tomato purée, stock, and shredded brisket. Simmer for 10 minutes until thickened.

4. Boil potatoes until tender, mash with butter and milk.

5. Spoon the brisket mix into a baking dish, top with mash, and bake for 25–30 minutes until golden.

5. Asian-Style Brisket Ramen

Serves: 4–6
Cooking Time: 3–4 hours

Why it’s cost-effective: Turns a rich joint into a warming noodle soup that feeds a crowd.

Ingredients:

• 1kg Organic Rolled Beef Brisket

• 2 tbsp sesame oil

• 3 garlic cloves, minced

• 5cm piece ginger, sliced

• 1.5L beef stock

• 60ml soy sauce

• 2 tbsp miso paste

• 300g ramen noodles

• Pak choi, spring onions, and soft-boiled eggs for topping

Method:

1. Sear brisket in sesame oil until browned. Remove and set aside.

2. Add garlic and ginger to the pot, sauté briefly, then add stock, soy sauce, and miso.

3. Return brisket, cover, and simmer gently for 3–4 hours until tender.

4. Cook noodles separately, then divide between bowls.

5. Slice brisket and serve over noodles with broth, pak choi, spring onions, and eggs.