Bite Me Spices - Official Blog

Coffee & Cardamom Beef Brisket (Slow Cooker & Oven) Recipe


So I promised a recipe for the brisket that could be cooked in the oven or slow cooker and here it is. Timings are a little difficult as it will depend on the size of the brisket but to fit in our slow cooker, we cut down a huge brisket to an approximate weight of 2.5KG.

This will serve many hungry people, or a few very greedy ones.

You will need;

  • A flat brisket, try your local butcher for this as supermarkets seldom have flat large briskets with a good fat layer.

  • 1 packet of Bite Me Spices Coffee & Cardamom Meat Rub

  • 2 pints of beef stock

  • 1 onion (chopped), 1 carrot (chopped), 1 head of garlic (halved), 1 bay leaf

  • 1 large glass of red wine (optional)

  • 1 tbsp vegetable oil

  • A large casserole dish with lid or a slow cooker.


  • Trim excess fat, particularly from the point end. This has more internal fat to keep it moist so much of what’s visible can be removed.

  • Now for the rub. Using all but 1 tbsp of the packet spread generously over the meat on both sides, wrap and place in the fridge for at least a couple of hours, preferably overnight.

  • If cooking in the oven, preheat to 160 degrees. For both methods, in a large pan, heat the oil and add the brisket to sear on both sides. Once seared, place onions, carrot, garlic and bay leaf into the pan and cooked until lightly browned.

  • Add the meat and vegetables to the slow cooker/casserole dish. Add the stock and wine if using. Cook in the oven for 4-5 hours or between 6-7 in the slow cooker set to medium.

  • Slice and serve, you should be able to pull this apart with a spoon. The remaining sauce can be thickened with a little cornflour for a delicious gravy. Enjoy

Stephen Farmer
At what point or what do you do with the Tbsp of rub that you saved at the start of the recipe?

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