Slow-cooked beef brisket with chimichurri

Try this RACV Club recipe on AFL Grand Final day, or any other day you want a family feast.

RACV Club Executive Chef Jason Camillo's recipe for slow-cooked beef brisket will turn your Grand Final viewing into a feast. Grab some fresh rolls, fill them with tender beef, coleslaw, mustard and pickles, and watch the twilight game in style. 

"This slow-cooked American-style barbecue brisket is one of the best, depending on what type of barbecue you have," he says. "A Webber with wood chips and charcoal is ideal. I would use something like hickory as a wood chip, because it produces a great flavour. I am also a fan of lots of condiments: chilli sauce, barbecue sauce, and American mustard – I recommend French's brand of mustard – along with some great pickles."

Jason says a good relationship with your local butcher is the best way to get quality meat.

"A brisket may look daunting but is really simple, and doesn’t require a lot of preparation," he says. "I recommend doing the rub the night before. Put the brisket in the fridge overnight, then start the barbecue early in the morning."


Beef brisket


Virtual AFL Grand Final Event

Join us online on Thursday 23 September, from noon to 1pm, as we celebrate our annual AFL Grand Final event virtually for 2021. This must-see event will be co-hosted by RACV Club Member and AFL legend Brian Taylor, and Channel 7's Jacqueline Felgate, who is also hosting the AFL's Brownlow Medal count. This Club Event is complimentary for Club Members, who can book online via the What's On page or follow the link to book

Eight-hour beef brisket (serves 10)

Beef brisket


  • 1 whole beef brisket
    (around 2-3kg)
  • 40g smoked paprika
  • 30g ground pepperberry
  • 150g cracked black pepper
  • 300g salt


  1. For the rub: Mix paprika, pepperberry, black pepper and salt together until it looks evenly distributed.
  2. Heavily season the beef brisket with the rub and massage it into the meat. Allow the spices to infuse for at least two hours. If possible, leave in the fridge to infuse overnight. 
  3. Cook in a pre-heated Webber barbecue or similar for 8 hours at 110°C. The brisket should wobble like a set custard or jelly when cooked properly.




  • 1 bunch flat-leaf parsley
  • 1 bunch curly parsley
  • 1 clove garlic
  • 1 shallot, finely chopped
  • 1 red capsicum, deseeded and chopped
  • 30g smoked paprika
  • 200ml olive oil, if sauce is too thick add more but not runny
  • 1 long red chilli
  • 30ml apple cider vinegar
  • 30ml lime juice
  • Sea salt to taste



  1. Mix the garlic, chilli, capsicum, shallot, with a drop of oil in the food processor, until finely chopped.
  2. Do not add all the oil into the processor, as you want a “chopped” texture, not a puree.
  3. Add parsley and pulse briefly, until finely chopped.
  4. Transfer to a large bowl, add the oil, paprika, juice, vinegar and mix.
  5. Slice or pull the meat apart. Serve with a great coleslaw, pickles, chimichurri, or in a nice roll.



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