Slow-Cooked Brisket and Potato Bake

A rustic, crowd-pleasing dish layered with rich flavours and golden comfort.

When you’ve got the time, a Sunday slow-cook like this is hard to beat. Tender brisket, soft layers of potato, a touch of crushed tomato and crispy bacon on top — it’s hearty, satisfying, and perfect for feeding a hungry household (with leftovers to spare).

For the brisket:

• 1.5–2 kg beef brisket
• 2 red onions, sliced into rounds
• 6–8 sprigs of thyme
• 500 ml vegetable stock
• Salt flakes
• Cracked black pepper

For the bake:

• 1.2–1.5 kg potatoes (white or sweet), thinly sliced
• 1 x 400 g tin crushed tomatoes
• 200 g grated cheese (cheddar or a blend)
• 150 g bacon or ham, cut into strips
• Paprika (for colour and a little warmth)
• Olive oil or butter (for greasing)

Method

Preheat your oven to 150°C (fan forced).

Layer the bottom of a baking dish with red onion rounds and thyme. Pour over the vegetable stock. Place the brisket on top, fat side up, and score the fat in a crosshatch pattern. Season well with salt and pepper.

Cover tightly with foil and roast low and slow for 4–5 hours until the brisket is tender and shreds easily with a fork. Let it rest slightly, then shred into chunks.

2. Build the bake

Grease a deep baking dish with a little olive oil or butter.

Layer half of the sliced potatoes across the base of the dish.

Top with the shredded brisket and spoon over the crushed tomatoes.

Add a light layer of cheese, then the remaining potato slices. Finish with bacon strips, the rest of the cheese, and a dusting of paprika.

3.  Bake until golden

Preheat the oven to 180°C.

Cover the dish with foil and bake for 40 minutes. Remove the foil and bake uncovered for another 20–25 minutes until the top is golden and bubbling.

Let it rest for 10–15 minutes before serving to help the layers settle.

Serving Suggestion

Serve with a fresh slaw or green salad to cut through the richness. Great as a standalone dish or as a side to a big family spread.

Try it for yourself

This bake is simple, satisfying and made with everyday ingredients. Got your brisket from The Lucky Pig? We’d love to see what you’re cooking — tag us @luckypigbentleigh or share your creation in the comments below.