How to Cook a Boneless Beef Brisket

6-8 servings

Prep time: 30 mins

Cook time: 4 hours 15 mins

2kg boneless beef brisket
2 tablespoons of extra virgin olive oil
2-3 large onions (sliced)
5-6 garlic cloves (minced)
1.5l beef stock or water
3 carrots (peeled and cut into 3 cm pieces)
1 sprig of fresh thyme and rosemary
3-4 bay leaves
1 tablespoon Dijon mustard

1. Firstly, remove any large chunks of fat as they will not be able to render out completely but make sure to leave a layer of fat which you can score using a sharp knife.

2. Salt the brisket and let it sit at room temperature for 15-20 mins before starting the searing process.
Searing the boneless beef brisket:
3. For this step, you will need an ovenproof pot, or Dutch oven with a tight-fitting lid that is wide enough to fit the brisket.

4. Preheat the pot to medium-high heat, pat the boneless beef brisket dry, and place its fatty side down into the pot. Cook until the fatty side is nicely browned.

TIP: Ensure the heat isn’t too high – you want a light sizzle.

5. Turn the boneless beef brisket over and cook a few more minutes until the other side is nicely browned then remove from pot and set it to the side.
Sautéing the onions and garlic:
6. Next, you’re going to use the same pot to sauté the onions. Sprinkle a bit of salt and make sure to stir often to make sure nothing burns. You will want to cook them until lightly browned and softened ( approx. 5 mins). Then add the garlic and cook for 2 minutes, stirring continuously.
Simmering and Roasting:
7. Preheat oven to 150 degrees tie the rosemary, thyme, and bay leaves together and place it on top of the beef brisket.

8. Move onions and garlic to the sides to create a space for the brisket to nest in. Add beef stock/water and get it boiling on the oven top. Cover, once boiling, and place in oven. Cook for 3 hours making sure to check and flip every hour so it cooks evenly.

9. After 3 hours, add carrots and cook for another hour, making sure the boneless beef brisket is tender and the carrots have cooked through.

10. At this point, you can take it out and place it on a chopping board, removing herbs and wrap it in foil before slicing across the grain of the meat (further tenderises meat) and serving. Bon appétit!