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Australian Brisket With Native Herbs Recipe

Australian Brisket With Native Herbs Recipe

I make this tender Australian brisket using native herbs like saltbush and pepperberry, blended right into the Red Dust Mild Taco Seasoning. It comes out rich, earthy, and perfect for wraps or hearty bowls, and I always love pairing it with crispy saltbush wedges.
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Prep Time 15 minutes
Cook Time 4 hours
10 minutes
Total Time 4 hours 25 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: Australian, Native Australian
Calories: 1200
Ingredients Equipment Method Notes

Ingredients
  

Brisket
  • 1.5 –2 kg beef brisket whole
  • 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
  • 1 bag frozen potato wedges any brand
  • — — olive oil spray light spray
  • 1 –2 tsp dried saltbush to taste

Equipment

  • 1 Heavy ovenproof pot with lid for slow cooking brisket
  • 1 Air fryer for wedges
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Forks for shredding

Method
 

Step 1
  1. Preheat the oven to 150°C (130°C fan). Rub the brisket with Red Dust seasoning, salt, and pepper.
    Australian Brisket With Native Herbs Recipe
Step 2
  1. Heat olive oil in a heavy ovenproof pot, then sear the brisket on all sides until nicely browned. Remove and set aside.
    Australian Brisket With Native Herbs Recipe
Step 3
  1. Add onions and garlic to the pot and cook briefly until soft. Stir in beef stock, orange juice, and tomatoes.
    Australian Brisket With Native Herbs Recipe
Step 4
  1. Return the brisket to the pot, fat side up. Cover tightly and cook for 4–5 hours until fork-tender.
    Australian Brisket With Native Herbs Recipe
Step 5
  1. Rest the brisket for 10 minutes, then shred with two forks and mix back into the sauce.
    Australian Brisket With Native Herbs Recipe
Step 6
  1. To make the wedges, spread frozen wedges in the air fryer, spray with olive oil, sprinkle saltbush, and cook at 200°C for 15–20 minutes.
    Australian Brisket With Native Herbs Recipe
Step 7
  1. Assemble wraps or bowls using shredded brisket, fresh toppings, and extra sauce. Serve with saltbush wedges.
    Australian Brisket With Native Herbs Recipe

Notes

I always save the leftover cooking sauce because it adds so much flavor to wraps, bowls, or even the wedges. The brisket tastes even better the next day after resting in its juices.