Rich & Smokey Slow Cooked Beef Brisket Thermomix Recipe

Rich & Smokey Slow Cooked Beef Brisket Thermomix Recipe

Winter is the perfect time for slow cooking! And here’s a perfect free recipe for celebrating the chillier weather — a deliciously rich and smokey slow cooked beef brisket. Whilst living in the United States I found brisket to be a staple on restaurant menus and in supermarkets, but it seems to be a phantom cut of meat here in Australia (found only in corned beef) – which is so surprising as it is so delicious! It does take 6 hours to cook, but it is well worth the wait. Any leftovers that haven’t been frozen for next week’s dinner make a great filling for sandwiches, adding some variety to lunchtime. 

For more slow cooked meat recipes using the Thermomix to prep ingredients, check out my Thermomix cookbook Everyday Thermo Cooking

Serves 8

+ gluten free
+ dairy free
+ nut free (option)
+ soy free
+ egg free


2kg beef brisket, boneless
30g macadamia or olive oil
1 brown onion, peeled and halved
10 garlic cloves, peeled
400g can diced tomatoes
50g tomato paste
80g apple cider vinegar
40g Worcestershire sauce
20g Djion mustard
20g golden syrup
1 tbsp smoked paprika
1 tbsp stock concentrate
1 tsp Tabasco sauce
1 tsp salt
8 shallots, peeled
4 carrots, peeled and sliced
4 celery sticks, sliced
200g frozen peas, defrosted


  1. Preheat oven to 200°C. Place meat in a large ovenproof dish (fattier side facing upwards) and rub with 10g oil. Roast for 30 minutes, uncovered.
  2. Meanwhile, place onion and garlic in TM bowl, chop for 5 seconds, speed 5.
  3. Add remaining 20g oil and sauté for 5 minutes, 100°C, speed 1.
  4. Add tomatoes, tomato paste, apple cider vinegar, Worcestershire sauce, mustard, golden syrup, paprika, stock concentrate, Tabasco sauce and salt. Mix for 10 seconds, speed 6.
  5. Cook for 15 minutes, Varoma temperature, speed 1, MC removed and steamer basket on top to prevent splashes.
  6. Turn oven down to 140°C. Add shallots, carrots and celery to baking dish and pour over the tomato mixture. Cover with a tight fitting lid or multiple layers of foil and cook for a further 5 hours.
  7. Remove meat from pan and shred using two large forks. Add meat and peas back to the pan and stir through sauce.

Serve meat on a bed of mashed potato, polenta, pasta or use as a filling for meat pies.

For more great recipes combining slow cooking techniques and the Thermomix, check out my cookbooks Thermo Cooker Fresh Favourites and Everyday Thermo Cooking