Slow-Cooked Beef Brisket with Lemon Myrtle and Bush Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tender slow-cooked beef brisket infused with lemon myrtle and served with a rich, tangy bush tomato sauce for deep, earthy flavors. This australian-inspired beef ready in about 260 minutes blends beef brisket, sea salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 240 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 3 lbs beef brisket evenly with 2 tsp sea salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
  2. Step 2: Sear the brisket on all sides, about 4 minutes per side, until browned and crusty. Remove and set aside.
  3. Step 3: Reduce heat to medium. Add 4 minced garlic cloves and 1 large diced onion to the pot, sautéing for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 1 tbsp lemon myrtle powder and cook for 1 minute until aromatic.
  5. Step 5: Add 1/2 cup bush tomato paste, 2 cups beef broth, and 1 cup dry red wine, stirring to combine and deglaze the pot, scraping up browned bits.
  6. Step 6: Return the brisket to the pot, add 2 tsp chopped fresh thyme, cover, and simmer gently on low heat for 3-4 hours until the brisket is fork-tender.
  7. Step 7: Remove the brisket and keep warm. Mix 1 tbsp cornstarch with 2 tbsp cold water to a slurry and stir into the sauce. Simmer for 5 minutes until thickened.
  8. Step 8: Slice the brisket against the grain and serve with the thickened bush tomato and lemon myrtle sauce spooned over the top.

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Frequently asked questions

How long does Slow-Cooked Beef Brisket with Lemon Myrtle and Bush Tomato Sauce take to make?

Total time is about 260 minutes (20 min prep + 240 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Beef Brisket with Lemon Myrtle and Bush Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Beef Brisket with Lemon Myrtle and Bush Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Brisket with Lemon Myrtle and Bush Tomato Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Brisket with Lemon Myrtle and Bush Tomato Sauce?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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