Oven-cooked smokey beef brisket with kohlrabi slaw

There’s the aroma of wood smoke and sweet pepper followed by a mouthful of the most tender beef you have ever tried. Salty, sweet and very rich, this is some of the best brisket to savour outside of Texas – and you can make it without an expensive smoker using an everyday oven. Served with a crunchy slaw made with healthy and good value vegetables, this is a great dish with broad appeal.








Beef Brisket

  • 1.5kg beef brisket, trimmed
  • 60ml extra virgin olive oil
  • 100g salt
  • 30g cracked black pepper
  • 30g smoked sweet Spanish paprika

Kohlrabi Salad

  • 1 medium kohlrabi, trimmed and peeled
  • 2 carrots, trimmed and peeled
  • 2 green apples, washed
  • Handful parsley, chopped
  • 60ml Japanese mayonnaise
  • Juice of a lemon
  • Salt and pepper, to taste
  • 1 cup beech wood smoking chips

French fries, to serve


1. To prepare the brisket

Place the brisket in a large bowl and rub thoroughly with the olive oil. Rub the salt, pepper and paprika into the brisket. Set aside for an hour, covered. Take a double sheet of aluminium foil. Lay the brisket flat and loosely wrap but tightly seal the brisket in the foil along with all the oil, salt and spices. Place in a large baking tray. Set the oven to 110°C-120°C. Place the brisket in the middle of the oven and cook for 8 hours.

2. To make the Kohlrabi

Meanwhile make the slaw by cutting the kohlrabi, carrots and apple into fine julienne strips, either by hand or through a mandolin. Toss together with the parsley, mayonnaise and lemon juice. Season to taste. Set aside.

3. To finish

Remove the brisket from the foil and retain the juices. Turn the oven to 220°C. Spread the wood chips on a tray and place on the very bottom of the oven. Place the brisket on a wire rack above a tray. Return to the oven for a further hour. Remove. Pour over the cooking juices and allow to sit for 20 minutes before serving. Slice into 25mm across the grain.

Serve with kohlrabi slaw and French fries.