GENUINELY SOUTHERN FORESTS SLOW COOKED GARLIC & ROSEMARY BEEF BRISKET

This Garlic and Rosemary Beef Brisket is a celebration of simple, high-quality ingredients done exceptionally well. Award winning Chef Joe Ditri of Manjimup has crafted the recipe with one of his favourite local ingredients - Lake Janis Jersey Beef. The fragrant garlic and rosemary paste seeps into the brisket, enhancing its natural flavour and creating a beautifully seasoned crust. Slow-cooked to perfection, Joe’s recipe delivers a dish that’s as comforting as it is impressive.

Serves 8

INGREDIENTS

• 2 kg Beef Brisket

• 8 cloves of garlic, crushed

• 3 sprigs fresh rosemary, leaves picked and chopped

• 50 ml olive oil

• salt and black pepper, to taste

METHOD

1. In a small bowl, mix crushed garlic, chopped rosemary leaves, salt, pepper and olive oil together to make a paste

2. Rub paste onto the outside of the brisket 

3. Tightly wrap the brisket in plastic wrap and marinate in the fridge overnight.

4. When ready to cook, place the unwrapped brisket on a wire rack set over a tray

5. Slow-cook in the oven for 5 hours at 150 degrees celsius.

HELPFUL TIPS

Delicious served in a burger or alongside a fresh spring salad.

A versatile slow-cooked meat perfect for a variety of meals. Recipe Credit: Chef Joe Ditri of Two Little Black Birds Cafe and Jersey Burgers