4.6 on Google
Slow-Cooked Aberdeen Angus Brisket with Sticky Onions
This comforting, slow-cooked brisket recipe brings out the very best in our tender Aberdeen Angus beef. Cooked low and slow with sweet caramelised onions, rich stock, and a splash of red wine, the result is melt-in-the-mouth meat packed with depth and flavour. Whether you’re serving it for Sunday lunch or a relaxed midweek feast, this dish is hearty, simple, and always a crowd-pleaser. Let the oven do the hard work while you enjoy the irresistible aroma filling your kitchen.
See the instructionsprint the recipe
Ingredients:
- 1.2 –1.5kg Aberdeen Angus brisket
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 3 garlic cloves, crushed
- 500ml beef stock
- 200ml red wine (or extra stock if preferred)
- 2 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp tomato purée
- 2 sprigs fresh thyme
- Salt and pepper to taste
Cooking Instructions:
- Preheat your oven to 160°C (140°C fan) or Gas Mark 3.
- Season the brisket well with salt and pepper.
- Heat 1 tbsp of olive oil in a large ovenproof casserole dish. Sear the brisket on all sides until browned, then remove and set aside.
- Add the remaining oil and gently cook the onions until soft and golden (about 10–15 minutes).
- Stir in the garlic, brown sugar, balsamic vinegar, and tomato purée. Cook for 2–3 minutes until sticky.
- Pour in the red wine and beef stock, then bring to a gentle simmer. Add the thyme sprigs.
- Return the brisket to the dish, cover with a tight-fitting lid or foil, and place in the oven.
- Cook for 3.5 to 4 hours, basting occasionally, until the meat is fork-tender.
- Remove the lid for the last 30 minutes to allow the sauce to reduce and thicken slightly.
- Rest the brisket for 10–15 minutes before slicing. Serve with creamy mash or roasted root veg.
discover our Seasonal Specials
Enjoy the Best of the Season with Exclusive Cuts
From festive favourites to summer BBQ must-haves, these limited-time offerings are handpicked for quality and taste.