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Beef Brisket and Broccolini

This recipe is a bit time consuming but it's worth it in the end!

Brisket and Broccolini 



  1. 1-2 kg grass fed beef brisket (I believe it’s called beef belly in the USA)

  2. 1 tbsp olive oil

  3. 1/4 cup chicken stock

  4. 1/4 cup of red wine

  5. 3 bay leaves

  6. 2 tsp rosemary

  7. 2 tsp thyme

  8. 1 medium sweet potato

  9. 1 whole onion

  10. 1 pumpkin half

  11. 1 tbsp of ghee 

  12. 1 bunch broccolinni

  13. 1/2 tbsp butter

  14. 2 tsp garlic crushed

  15. Salt and pepper to taste



  • Season the brisket with salt, pepper and the herbs

  • In a hot pan with olive oil brown the brisket on all sides

  • Place the brisket into a slow cooker

  • Deglaze the pan with the red wine and then the chicken stock (if you don’t want to use wine, use additional chicken stock)

  • Leave the brisket to cook on low for 10-12 hours

  • About 2 hours before the brisket is ready, preheat your oven to 180 C

  • Peel and chop the sweet potato, onion and pumpkin into medium chunks. 

  • Place the veggies onto a roasting tray, season with salt and pepper and add the ghee to the dish. They should take  about an hour and a half to two hours to roast, check them after an hour and a half to ensure they aren’t burnt

  • Just before the brisket and the roast vegetables are ready, wash the broccollini and pat dry with a paper towel

  • Preheat a small fry pan over a medium heat and melt the butter

  • Add the broccolinni and garlic to the pan and baste the broccolinni with the butter until it’s cooked

  • Shred the brisket with a fork and serve with the juice from the slow cooker

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