Slow Cooked Rosemary Brisket
This drop off the bone slow cooked rosemary brisket is cooked to perfection. It’s flavoursome with a tenderness that allows it to totally melt in the mouth. The ingredients are more than enough to feed a family of four.
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| My slow cooked rosemary brisket |
| What is brisket? |
| The role of rosemary |
| What can you serve with brisket? |
| More slow-cooked recipes |
My slow cooked rosemary brisket
This delicious brisket dish couldn’t be simpler or tastier. With just a touch of rosemary, along with onions, garlic, and bay leaves to build a rich, aromatic base, plus a splash of water to capture all the flavours from searing the meat, we had it ready in minutes before letting the Crockpot do all the work.
The slow-cooked rosemary brisket turned out incredibly juicy and tender, literally melting in the mouth and falling off the bone. While brisket works beautifully, you can use any cut of meat. I often choose more affordable cuts when cooking in the Crockpot, as the slow, gentle heat softens even the toughest meat, turning it into something truly delicious.
What is brisket?
Brisket is a cut of meat from the lower chest of the cow. Known for its rich flavour and slightly fibrous texture, it’s traditionally a tougher cut, which makes it perfect for slow cooking. When cooked slowly, like in a Crockpot, it becomes incredibly tender and juicy, making it ideal for hearty, comforting meals.
Brisket is popular in many cuisines, from classic American barbecue to Jewish braised dishes and European slow-cooked recipes. Its bold flavour pairs beautifully with herbs like rosemary or thyme, aromatic vegetables such as onions and garlic, and even a touch of acidity from wine or vinegar to balance the richness.
You don’t need to stick to brisket for this recipe; other cuts of meat, especially tougher or more affordable ones, work just as well. The slow cooking process gently breaks down the fibres, giving you tender, flavour-packed meat every time. Once cooked, brisket can be served in a variety of ways.
The role of rosemary
Rosemary is the perfect companion for brisket. Its piney, slightly woodsy aroma pairs beautifully with the rich, hearty flavour of slow-cooked beef, adding a subtle freshness that cuts through the meat’s natural richness. Just a small amount of fresh rosemary is enough to infuse the meat during the long, slow cooking process, releasing a fragrant depth without overpowering the brisket’s natural taste.
Rosemary also works wonderfully with other aromatics in this recipe, such as bay leaves, fresh garlic, and onions. Together, they create a gentle, savoury base that complements the meat rather than masking it. A simple sprinkle of salt and pepper is all that’s needed, the brisket does all the talking.
While fresh rosemary is ideal, dried rosemary can be used if that’s what you have on hand. You can also experiment with similar herbs like thyme or sage for a slightly different flavour profile, but the classic combination of rosemary, bay leaves, garlic, and onions is timeless. Slow cooking allows these simple ingredients to meld with the meat, producing a deeply flavourful, comforting dish.
What can you serve with this brisket?
Anything. Anything you like. Just make sure it is something that will soak up all those wonderful juices. We served ours with polenta and vegetables and it was gorgeous. You could serve it over pasta, noodles or rice. Here are other ideas about how to eat your brisket:
- With a side of cheese and potato pie
- Inside a homemade spelt subway bun
- Sliced and wrapped in a wholegrain tortilla
- Accompanied by roasted vegetables and spelt Yorkshire puddings
Slow Cooked Rosemary Brisket
Ingredients
- 1 tbs oil
- Approx. 1kg (2lb) brisket (or similar meat)
- 4 onions (medium, yellow)
- 5 cloves garlic
- 3 bay leaves
- 1 tbs fresh rosemary
- sea salt and pepper (to taste)
- 150ml (5½ fluid oz) water
Instructions
- Heat the oil and sear the meat for a couple of minutes each side and then place in the slow cooker.
- Throw in the peeled onions and garlic along with the bay leaves, rosemary, salt and pepper.
- Add the water to the pan to de-glaze it, then pour on top of the meat.
- Set the slow cooker on low for about 8 hours and that's it.
- We served ours on top of pan-fried polenta accompanied by julienne vegetables, but this would work so well with rice or potatoes. Enjoy!
Notes
