Slow Cooked Rosemary Brisket (drop off the bone)

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.

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This delicious brisket dish couldn’t have been simpler or tastier. We whipped it up in just minutes using just a touch of rosemary, along with salt and pepper to season. We then sat back and allowed the Crockpot to work its magic.

The slow cooked rosemary brisket produced meat that was so juicy and tender that it literally melted in the mouth. It also just fell off the bone. You don’t need to use brisket for this dish, any meat would do. I often like to use cheaper cuts if using the Crockpot because the slow cooker allows the food to gently cook, and can soften even the toughest meat. 

The measurements below are more than enough to feed a family of four, and we served ours with polenta and vegetables, but it would go great with pretty much anything!

If you like this recipe for slow cooked brisket, check out my other Savoury Dishes. If your sweet tooth is going into overdrive, allow yourself to drool over my Sweet Treats instead. 

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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.

Course Main Course

Cuisine Not specific

Keyword Slow Cooked Rosemary Brisket

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Ingredients

• 1 tablespoon oil
• Approx. 1kg (2lb) brisket (or similar meat)
• 4 onions (medium, yellow)
• 5 cloves garlic
• 3 bay leaves
• 1 tablespoon 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

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 

This post for slow cooked rosemary brisket originally appeared on my former blog, The Culinary Jumble in 2015.