Ask The Butcher

Colin Fassnidge shows us how to turn a secondary cut of beef into something truly amazing.


  • 1 piece of Brisket

  • 2 Onions

  • 2 Carrots

  • 2 Sticks of Celery

  • 2 litres of Chicken Stock

  • 50 grams of Licorice Root (chopped)

  • 1 stick of Cinnamon

  • 2 star Anise

  • 1 Bay Leaf

  • 5 peppercorns

  • Salt to season


  • 1.

    In one large pan seal brisket on each side.

  • 2.

    Place Brisket into a deep tray and cover ¾ in chicken stock.

  • 3.

    Cut all vegetables into a Mire poix and add to tray.

  • 4.

    Separately in a dry pan add Star Anise, Cinnamon and Licorice Root and Roast- Then add to Roasting Tray.

  • 5.

    Cover Roasting Tray bring to boil and put in oven on 95 to 100 degrees C overnight.

  • 6.

    The Brisket can then be packed frozen or refrigerated until you need it to use with cooking.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 304kj
  • Fat Total 21g
  • Saturated Fat 8g
  • Protein 19g
  • Carbohydrate 7g
  • Sugar 3g
  • Sodium 505mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by AmandaReport
does anyone know how many hours this cooked for?
Posted by hememoReport
I made this and cooked it overnight. It is tender, juicy and has so much flavour, wonderful!
Can't wait til winter really sets in and I can make it again!
Posted by Report
Scott's just let it rest for a hour or so
Posted by Report
Give us the info regarding the whole slow cooked carrots please
Posted by Scott344Report
please explain about the letting the brisket rest after cooking. What are the best "re-heating" methods?
Posted by Warren93Report
How long do you roast the dry ingredient