Slow-Roasted Beef Brisket with Wattleseed Rub

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-roasted beef brisket infused with a uniquely Australian wattleseed spice rub, delivering deep, nutty, and earthy flavors. This Australian-inspired beef recipe, ready in about 315 minutes, pairs beef brisket, ground wattleseed, smoked paprika 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

3 lbs beef brisket
2 tbsp ground wattleseed
1 tbsp smoked paprika
1 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
2 tsp salt
1 tsp freshly ground black pepper
2 tbsp olive oil
1 cup beef broth

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Instructions

Step 1: Preheat oven to 275°F (135°C). In a small bowl, combine 2 tbsp ground wattleseed, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp freshly ground black pepper to make the rub.
Step 2: Pat dry 3 lbs beef brisket and rub 2 tbsp olive oil all over. Generously coat the brisket with the wattleseed spice rub, pressing it into the meat on all sides.
Step 3: Place the brisket fat-side up in a roasting pan and pour 1 cup beef broth into the bottom of the pan to keep the meat moist.
Step 4: Cover tightly with foil and slow roast in the oven for 4-5 hours until the meat is fork-tender and easily pulls apart.
Step 5: Remove the brisket from the oven, rest covered for 20 minutes, then slice against the grain and serve with pan juices.