04/09/2026
We put Carob Syrup in our Beef Brisket…. Hear us out 🥰
Our Carob Syrup might be naturally sweet, but it absolutely deserves a place in savoury cooking too 👌🏻
For this slow-cooked beef brisket, we’ve used our delicious carob syrup to bring a beautiful natural sweetness and rich, caramel-like depth to the sauce, balancing out the savoury beef and spices while helping create a dark, glossy gravy sauce packed with flavour.
And because Father’s Day calls for something a little special, this is the kind of recipe you can pop in the oven, let cook low and slow, and bring to the table hours later falling apart tender.
Slow Cooked Carob Beef Brisket
Serves 6
Ingredients
1.4kg beef brisket
1 tbsp olive oil
1 brown onion or leek sliced
3 garlic cloves, crushed
2 teaspoons coriander powder
2 teaspoons cumin powder
⅓ cup carob syrup
1 cup beef stock liquid
Salt + cracked black pepper
To Serve
Cous cous, cooked as per packet instructions
Fresh coriander leaves
Toasted sourdough
Method
1. Preheat oven to 160°C fan-forced.
2. Slice the brisket into smaller chunks. Season the brisket with the spices and salt. Heat olive oil in a large ovenproof pot or pan over a high heat and sear the brisket on both sides until beautifully browned. Remove and set aside.
3. Add onion and garlic to the same pot and cook until softened. Add the carob syrup and a dash of the stock liquid to help remove the pan juices. Simmer for a couple of minutes and transfer to a large overproof pot.
4. Add the beef to the pot and the remaining stock liquid.
5. Cover tightly with a lid and transfer to the oven.
6. Cook for approximately 3-4 hours, or until the brisket is incredibly tender and easily pulls apart with a fork.
7. Remove the brisket and rest before slicing or shredding. If you want an extra-rich finish, place the pot back over the heat and simmer the cooking liquid until reduced into a thick, glossy sauce.
