Slow-cooked beef brisket with chimichurri sauce

Fire up the BBQ, because this tender, juicy and delectable slow-cooked beef brisket is perfect for your next get-together.  

Winter is generally a time we lean towards more warming recipes. Whether it’s a hearty pie, a hot apple crumble or even a classic hot toddy – it’s normal to crave comfort food. 

One dish that does exactly that in the comfort department is RACV Club’s recipe for slow-cooked beef brisket with chimichurri sauce, a recipe that Executive Chef Jason Camillo says all comes down to the way you cook it. 

"This slow-cooked American-style barbecue brisket is one of the best, depending on what type of barbecue you have," he says. "A Webber barbecue with wood chips and charcoal is ideal.” 

“I would use something like hickory as a wood chip, because it produces a great flavour,” Camillo adds. 

The other great thing about this beef brisket recipe is that it lends itself well to so many styles of food, like tacos, or beef brisket rolls with all the trimmings, or a meat board with loads of roasted veggies and salads. 

But for Camillo, this recipe is also about the sauce: “I’m a fan of lots of condiments: chilli sauce, barbecue sauce, and American mustard –along with some great pickles." 

So where can you source the best brisket, and how should you prepare it?  

Camillo recommends trying your local butcher, as they often have great quality meat, as well as spending a bit of time the night before prepping the meat. 

"A brisket may look daunting but is really simple, and doesn’t require a lot of preparation," he says.  

"I recommend doing the rub the night before. Put the brisket in the fridge overnight, then start the barbecue early in the morning."