Australian Brisket With Native Herbs Recipe

Cuisine: Australian
Prep Time: 15 minutes
Cook Time: 4–5 hours
Servings: 6–8

Before I even start cooking, I always get excited about dishes that celebrate native Australian flavours, and this brisket is honestly one of my favourites to talk about.

The deep beefy richness of the brisket melts together with earthy, slightly peppery notes from saltbush and pepperberry.

Since the Red Dust Mild Taco Seasoning from Terrablendz already blends these two herbs beautifully, the whole recipe becomes simple but still super flavorful.

And I love how it feels both rustic and nourishing, the kinda meal you make when you want comfort but also something a bit special.

The recipe also gives you two ways to serve it, which is fun. Some days I want a warm handheld meal, so I pile everything into wraps.

And then there are days when I just want a bowlful of goodness over rice or quinoa. Either way, those crisp saltbush wedges on the side just make everything come together.

Why I Love Australian Brisket With Native Herbs

Whenever friends ask me, “What herbs go well with brisket?” I always start by discussing native herbs first.

Saltbush and pepperberry just add such a unique layer that isn’t overpowering. They taste unmistakably Australian—earthy, lightly salty, a little zesty, and kinda smoky in a natural way.

When you combine that with a long, slow cook, everything melts beautifully into the beef.

And there’s also that other big question everyone has: How do you cook brisket so it stays tender? The truth is simple: just go slow.

A low oven, a heavy pot, plenty of liquid, and patience. The meat relaxes, becomes buttery soft, and pulls apart with hardly any effort.

And when those juices mix with tomatoes, orange juice, and stock, the whole pot turns into a rich sauce I always end up drizzling on everything.

Ingredients

Brisket

Amount	Unit	Name	Notes
1.5–2	kg	beef brisket	whole piece
2–3	tbsp	Red Dust herb mix	contains saltbush & pepperberry
2	tbsp	olive oil	—
2	whole	onions	sliced
4	cloves	garlic	chopped
2	cups	beef stock	—
1	cup	orange juice	—
400	g	crushed tomatoes	1 tin
—	—	salt & pepper	to taste

Wedges

Amount	Unit	Name	Notes
1	bag	frozen potato wedges	any brand
—	—	olive oil spray	light coating
1–2	tsp	dried saltbush	adjust to taste

For Serving

wraps or rice/quinoa, shredded lettuce or baby spinach, diced tomato or salsa, avocado or guacamole, grated cheese, sour cream or Greek yogurt, fresh coriander or parsley, and extra sauce from the brisket pot.

Equipment

• 1 heavy ovenproof pot with lid
• 1 air fryer
• 2 forks for shredding
• Cutting board
• Sharp knife

How to Make Australian Brisket With Native Herbs

Step 1

I start by preheating my oven to 150°C (or 130°C fan). Then I rub the brisket all over with the Red Dust seasoning, salt, and pepper.

I love how the seasoning sticks to the meat and already smells earthy before it even cooks.

Step 2

I heat olive oil in a big heavy pot. When it’s hot, I sear the brisket on every side. This part is important because it gives that gorgeous colour and flavour. Once it’s browned, I lift it out and set it aside for a moment.

Step 3

Into the same pot, I toss in the sliced onions and chopped garlic. They soften quickly and pick up all the sticky brown bits.

Then I stir in the beef stock, orange juice, and crushed tomatoes. The pot smells almost sweet and tangy at this point.

Step 4

I nestle the brisket back in, fat side facing up, and make sure it’s mostly submerged in the liquid. Then I put the lid on tightly and slide it into the oven.

This is the long, slow step, about 4 to 5 hours, where magic happens.

Step 5

When the brisket is fork-tender, I remove it and let it rest for 10 minutes. I always rest it, because the fibres relax and it makes shredding so much easier.

After resting, I shred it with two forks and gently mix it back into the sauce.

Step 6

While the brisket cooks, I prepare the wedges. I spread them into the air fryer, give them a light spray of olive oil, sprinkle some saltbush, and cook them at 200°C for 15–20 minutes. They always come out golden and crisp.

Step 7

Now it’s time to assemble. For wraps, I layer the brisket with fresh salad, cheese, avocado, and a spoonful of sauce.

For bowls, I scoop rice or quinoa in first, then brisket, veggies, and a dollop of sour cream or yogurt. Honestly, both ways are so good.

Serving Suggestions

I love adding something fresh to balance the deep flavour of the brisket. Crisp lettuce, bright salsa, creamy avocado, all of it works so well.

And those saltbush wedges, yes, absolutely always on the side. You could also add grilled corn, roasted veggies, or even some warm flatbread.

Tips for Perfect Australian Brisket

One of the best things about brisket is that you can make it ahead. In fact, it might taste even better the next day, after sitting in its own juices overnight.

I sometimes cook it the night before a family lunch because it saves time and boosts flavour.

And if you ever wonder what sides go well with a native-herb brisket, saltbush wedges are my top pick, but roasted vegetables or a crunchy slaw also work beautifully.

And please don’t forget to save that rich cooking sauce—it’s liquid gold. I spoon it over everything: wraps, bowls, wedges, all of it.

Recipe Tips

I always find that brisket reacts beautifully to slow, moisture-rich cooking, so if your pot ever looks dry halfway through cooking, add a splash more stock.

Also, if you want a slightly thicker sauce, just simmer the pot on the stovetop for 10 minutes after shredding the meat.

And feel free to adjust the saltbush level on the wedges—some days I like them super seasoned, other days I keep it milder.

FAQs:-

Conclusion

So that’s my cozy take on Australian Brisket with Native Herbs, and honestly, I love how the slow cooking makes everything soft and rich. I always feel proud bringing this dish out, and I hope you try it too because it tastes so deeply Australian and kinda comforting in a homely way.

Read More:- Antipasto Roast Chicken Recipe