Easy slow-cooked beef and Guinness brisket

14 Dec 2021


  • 2 tbsp extra virgin olive oil
  • 1.5kg Coles No Added Hormone Beef Brisket
  • 1 leek, trimmed, halved, chopped
  • 2 carrots, diced
  • 3 hickory smoked middle bacon rashers, trimmed, finely chopped
  • 1/4 cup tomato paste
  • 3 sprigs fresh thyme
  • 2 garlic cloves, crushed
  • 2 dried bay leaves
  • 375ml bottle Guinness
  • 1 cup Massel beef style liquid stock


  1. Preheat oven to 160C/140C fan-forced.
  2. Heat 1/2 the oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook beef for 5 minutes each side or until browned. Transfer to a plate.
  3. Heat remaining oil in same dish over medium heat. Add leek, carrot and bacon. Cook, stirring occasionally, for 10 minutes or until leek has softened. Add tomato paste, thyme, garlic and bay leaves. Cook, stirring, for 1 minute or until fragrant. Stir in Guinness and stock. Season with pepper.
  4. Return beef to dish. Cover. Bring to the boil. Transfer dish to oven. Bake for 4 hours, turning beef halfway through cooking.
  5. Remove and discard thyme and bay leaves. Roughly shred beef in dish. Bake, uncovered, for a further 15 minutes or until tender.
  6. Serve with your favourite sides, we recommend rosemary and thyme new potatoes.