UK Independent


1.2 kg organic beef brisket joint

1 onion

1 tsp dried thyme

half tsp sweet smoked paprika

quarter tsp garlic salt

For the guacamole

2 ripe avocados

Juice of 1 small lime

2 tsp Holy Cow organic cottage cheese

1 small red onion, peeled and chopped finely

Good pinch of salt


The easiest way to cook a beef brisket joint is in a slow cooker, because you can throw everything in, replace the lid and forget about it until your house smells incredible and you’re all hungry.

Alternatively, you can cook the brisket joint in a casserole dish topped up with stock in a low oven for about 4-5 hours until falling apart tender. 

First of all, mix together the orange zest and juice, the thyme, paprika and garlic salt and rub all over the surface of the beef brisket joint.

Quarter the onion and throw it into the bottom of the slow cooker pot or casserole dish and then place the beef joint on top. 

If you’re cooking this in a casserole dish in the oven, top it up with beef stock. If you’re cooking this in a slow cooker, you won’t need the extra liquid.

Cover and leave to cook in the slow cooker for 5 hours on high, or until meltingly tender. 

To make the creamy guac, mash together the flesh of 2 avocados and squeeze in the lime juice.

Beat in the cottage cheese and the red onion pieces and mix well. Season with salt just before serving. 

Shred the cooked brisket and serve with white basmati rice, pinto beans, shredded lettuce, salsa, fresh parsley or coriander leaves and the guacamole.

Recipe from