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Low and Slow Maple-Glazed Beef Brisket

Prep Time:

Cook Time:


4 Servings


1.2kg Mick's Meat Barn Beef Brisket
2 tablespoons olive oil
2 onions, thinly sliced
4 garlic cloves, minced
2 cups beef broth
1 cup pure maple syrup
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Rustic crusty bread to serve


Step 1 - Preheat your oven to 150°C.

Step 2 - Heat olive oil in a large oven-safe deep roasting pan over medium heat. Season the beef brisket generously with salt and pepper. Place the brisket in the hot pan and sear it on all sides until browned. Remove the brisket from the pan and set it aside.

Step 3 - In the same pan, add the sliced onions and minced garlic, once soft and translucent, add the beef broth, maple syrup, Worcestershire sauce, Dijon mustard, apple cider vinegar, smoked paprika, ground cumin, and ground cinnamon. Stir well to combine all the ingredients. 

Step 4 - Return the beef brisket to the pan, ensuring it is submerged in the liquid. Cover the pan with a tight-fitting lid or foil. Place the pan in the preheated oven and let the brisket cook low and slow for about 4-5 hours, or until the meat is tender and easily pulls apart with a fork.

Step 5 - After the initial cooking time, remove the lid or foil and increase the oven temperature to 180°C and cook for an additional 30 minutes, basting the brisket with the glaze every 10 minutes.

Step 6 - Remove the pan from the oven and transfer the brisket to a cutting board. Let it rest for a few minutes. Slice the brisket into thin slices and drizzle the remaining glaze from the pan over the meat. Serve with crusty bread to soak up the delicious juices from the meat. Enjoy! 

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