Slow-Roasted Beef Brisket with Wattleseed and Red Wine Jus

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

Tender slow-roasted beef brisket infused with Australian wattleseed and served with a rich red wine jus. This australian-inspired beef ready in about 320 minutes pairs beef brisket, ground wattleseed, salt 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: 20 min Cook: 300 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 275°F (135°C). Pat dry 3 lb beef brisket and rub all over with 2 tsp ground wattleseed, 2 tsp salt, and 1 tsp freshly ground black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe roasting pan over medium-high heat on the stovetop. Sear the brisket on all sides for 3-4 minutes until deeply browned.
  3. Step 3: Remove the brisket and add 1 large quartered onion, 2 chopped large carrots, 4 smashed garlic cloves, and 3 sprigs fresh thyme to the pan, sautéing for 5 minutes until aromatic.
  4. Step 4: Pour in 1 cup red wine and 2 cups beef stock, scraping up any browned bits from the pan, then return the brisket to the pan.
  5. Step 5: Cover the pan tightly with foil and roast in the oven for 4 to 5 hours until the brisket is fork-tender.
  6. Step 6: Remove the brisket and rest for 15 minutes before slicing. Strain the pan juices and reduce over medium heat for 5-7 minutes until slightly thickened to serve as jus.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Beef Brisket with Wattleseed and Red Wine Jus take to make?

Total time is about 320 minutes (20 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 Wattleseed and Red Wine Jus?

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 beef brisket from drying out.

Can I substitute ingredients in Slow-Roasted Beef Brisket with Wattleseed and Red Wine Jus?

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 Wattleseed and Red Wine Jus 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 Wattleseed and Red Wine Jus?

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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