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Guest Chef: Matthew Powell, Executive Chef of Little Creatures, shares his recipe for Slow Roasted Beef Brisket




10 g of crushed black pepper

10 g of sea salt

2 g of garlic powder

2 kg of beef breast


Step 1 Mix pepper, salt and garlic powder. Season the brisket thoroughly, heat the pan and fry the brisket.

Step 2 Place on a tray lined with baking paper and place in an oven preheated to 85 degrees and bake for 6 hours, then cover with foil and continue to bake for the remaining 6 hours. When ready, remove from the oven and let stand for 1 hour under the lid. Take care of meat juices.

Caramelized onions


2 brown onions, sliced

50 g of brown sugar

100 ml sherry vinegar

2 g of table salt


Step 1 Mix chopped onion, sugar, vinegar and salt. Place all the ingredients in a small tray, cover with baking paper and bake for 2 hours at 85 degrees. Remove the baking paper and bake for another 30 minutes.

Camera iconMatthew Powell, Executive Chef, Little Creatures. credit: SHOT TOM

To serve


rapeseed oil, dash

300 g of oyster mushrooms

100 g butter cut into cubes

1 teaspoon Dijon mustard

meat juice from boiled breast

50 g of smoked almonds

thyme, to taste

chopped parsley, to taste

toasted caraway seeds, to taste


Step 1 Heat a pan with a pinch of rapeseed oil. When they are hot, fry the mushrooms and add the cubed butter and let them brown.

Step 2 Add the caramelized onions to the mushrooms, followed by the mustard and meat juices. Remove from the heat and add the remaining ingredients—smoked almonds, herbs, and cumin seeds.

Step 3 Cut the brisket with a sharp knife. Pour burnt butter with mushrooms and caramelized onions on top of the brisket.


Matthew Powell's Slow Roasted Beef Brisket.
Camera iconMatthew Powell’s Slow Roasted Beef Brisket. credit: SHOT TOM


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