Slow-Cooked Beef Brisket with Bush Tomato Chutney

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Tender slow-cooked beef brisket paired with a tangy and sweet bush tomato chutney that brings out the rich flavors of Australian native fruits. This Australian-inspired beef recipe, ready in about 260 minutes, pairs beef brisket, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef brisket
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 medium carrots, chopped
• 2 cups beef broth
• 1 cup red wine
• 1/2 cup dried bush tomatoes
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp ginger, grated
• 1/2 tsp chili flakes

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Instructions

1. Step 1: Preheat oven to 300°F. Rub 3 lbs beef brisket all over with 2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large ovenproof pot over medium-high heat. Sear the brisket for 4-5 minutes per side until deeply browned.
3. Step 3: Remove brisket and sauté 1 large sliced onion and 2 chopped carrots in the same pot for 5 minutes until softened.
4. Step 4: Add 2 cups beef broth, 1 cup red wine, 1/2 cup dried bush tomatoes, 1/4 cup brown sugar, 1/4 cup apple cider vinegar, 1 tbsp grated ginger, and 1/2 tsp chili flakes to the pot. Stir to combine and bring to a simmer.
5. Step 5: Return brisket to the pot, cover tightly, and transfer to the oven. Cook for 3.5 to 4 hours until the meat is fork-tender.
6. Step 6: Remove brisket and let rest for 15 minutes before slicing. Reduce the cooking liquid on the stove over medium heat to thicken into a chutney consistency, then serve alongside the sliced brisket.