14/07/2025
Slow-Cooked Sticky Beef Brisket
You have all been asking me for this one - it is one of those recipes you’ll make once and then find yourself coming back to every time you want something low-effort but seriously good. It’s a sticky, spiced, Asian-style brisket that basically cooks itself.
Great for a slow Sunday or to batch cook for the week – I love using the leftovers for tortilla wraps with fresh herbs or served with simple steamed rice and greens. Full of flavour, protein-rich, and just the right amount of heat and sweetness.
Serves 4
5 hours on high / 8–10 hours on low
Ingredients
– 800g grass-fed beef brisket
– 6 garlic cloves – peeled and crushed or grated
– Thumb-sized piece of fresh ginger – peeled and sliced
– 2 red or white onions – sliced
– 600ml chicken stock
– 4 tbsp hoisin sauce
– 2 tsp runny honey
– 2 tbsp light soy sauce (plus extra to taste)
– 2 tbsp rice wine vinegar
– 1 heaped tsp chilli flakes
– 2 tsp Chinese five spice
– Sea salt and black pepper
– 5 spring onions – finely sliced to finish
Method
1. Get the brisket ready – take it out of the fridge, season it well with sea salt and black pepper, and let it come up to room temperature. You can trim off any really thick layers of fat, but leave some on – it’ll melt down and give the sauce that rich, silky finish.
2. Into the slow cooker it all goes – brisket first, then everything else. Stir it all together, pop the lid on, and let the magic happen. High for 5 hours or low for 8–10, until the beef pulls apart with a fork.
3. Reduce and glaze – once it’s cooked, lift the brisket out and set it aside. Strain the sauce into a pan and boil it hard until it thickens into a glossy glaze – it should reduce by about half.
5. Bring it all together – shred the beef with forks, stir it through the sauce, and adjust the seasoning if it needs it. A splash more soy if you want it saltier, or a little more vinegar if it needs brightening up.
6. Top with spring onions and serve however you like – straight from the pan, in a bowl with greens, or tucked into lettuce cups.
