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Recipe: Slow Roasted Beef Brisket

Using Chinese five spice gives this comfort food a great Oriental twist. With this cut of beef, the longer you cook it for the more tender the meat becomes, however resting the meat is absolutely crucial so make sure not to skip this step.


2.5kg beef brisket (whole piece)
2 tsp five spice powder
salt and pepper
2 tbsp vegetable oil

Cooking Method


1. Preheat the oven to 200c. Rub the five spice powder over the beef brisket and then season with salt and pepper.

2. Heat the vegetable oil in a large pan and seal the beef brisket for approximately 1-2 minutes on each side until they are browned.

3. Put the beef on a large roasting tray and put into the oven for 20 minutes.

4. After 20 minutes, remove the beef from the oven, baste with any juices and then tightly cover with foil. Reduce the temperature of the oven to 140c and return the beef to the oven. Continue cooking for around 40 minutes per 500g of beef, so for 2.5kg continue cooking for 3 hours and 20mintes.

5. After this time, remove the beef from the oven and carefully remove the foil. Baste the beef with the juices, re-cover with foil and then return to the oven for a further 30 minutes.

6. Remove the beef from the oven keeping it covered withi the foil and let the meat rest for at least 30 minutes. Once rested, thickly slice or pull apart to serve.