This delicious slow cooked rosemary brisket couldn’t have been simpler or tastier. We whipped it up in just minutes using just a touch of rosemary, along with salt and pepper to season. We then sat back and allowed the Crockpot to work its magic.
The slow cooked rosemary brisket was juicy and tender meat that melted in the mouth – delicious!
The measurements below are more than enough to feed a family of four, and we served ours with polenta and vegetables, but it would go great with pretty much anything!
- 1 tablespoon oil
- Approx. 1kg (2lbs) of brisket or similar meat
- 4 onions (whole)
- 5 cloves garlic whole
- 3 bay leaves
- 1 tablespoon fresh rosemary
- pinch of sea salt and pepper
- 150ml (3/4 cup) water
Heat the oil and sear the meat for a couple of minutes each side and then place in the slow cooker. Throw in the peeled onions and garlic along with the bay leaves, rosemary, salt and pepper.
Add the water to the pan to de-glaze it and then pour on top of the meat. Set the slow cooker on low for about 8 hours and that's it!
We served ours on top of pan-fried polenta accompanied by julienne vegetables. Enjoy!
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