Slow-Roasted Beef Brisket with Native Pepperberry Rub

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

Tender slow-roasted Australian beef brisket infused with a smoky native pepperberry and sea salt crust, perfect for a comforting dinner. This australian-inspired beef ready in about 315 minutes pairs trimmed beef brisket, ground native pepperberry, sea salt flakes 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.

Prep: 15 min Cook: 300 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). In a small bowl, mix 2 tbsp ground native pepperberry, 1 tbsp sea salt flakes, 1 tsp smoked paprika, and 1 tsp garlic powder.
  2. Step 2: Rub 2 tbsp olive oil evenly over the 3 lbs beef brisket, then coat it thoroughly with the pepperberry spice mixture.
  3. Step 3: Place the brisket fat-side up in a roasting pan. Pour 1 cup beef broth around it and tuck 4 sprigs of fresh thyme on top.
  4. Step 4: Cover the pan tightly with foil and roast in the preheated oven for 4 to 5 hours, or until the meat is fork-tender and easily pulls apart.
  5. Step 5: Remove foil, increase oven temperature to 425°F (220°C), and roast uncovered for an additional 15 minutes to develop a crust.
  6. Step 6: Let the brisket rest for 20 minutes before slicing thinly against the grain. Serve with pan juices spooned over the top.

Frequently asked questions

How long does Slow-Roasted Beef Brisket with Native Pepperberry Rub take to make?

Total time is about 315 minutes (15 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Beef Brisket with Native Pepperberry Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed beef brisket from drying out.

Can I substitute ingredients in Slow-Roasted Beef Brisket with Native Pepperberry Rub?

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-Roasted Beef Brisket with Native Pepperberry Rub 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-Roasted Beef Brisket with Native Pepperberry Rub?

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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