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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.
Prep Time10 mins
Cook Time8 hrs
Course: Main Course
Cuisine: Not specific
Keyword: Slow Cooked Rosemary Brisket


  • 1 tablespoon oil
  • Approx. 1kg (2lb) brisket (or similar meat)
  • 4 onions
  • 5 cloves garlic
  • 3 bay leaves
  • 1 tablespoon fresh rosemary
  • pinch of sea salt and pepper
  • 150ml water


  • 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 and 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. Enjoy!