Australian Brisket with Native Herbs

If you are searching for a hearty and flavourful dish with an Australian twist, this Australian Brisket with Native Herbs is the answer. Slow-cooked to tender perfection, the brisket takes on deep, smoky flavours while being balanced with native herbs like saltbush and pepperberry. This recipe uses Terrablendz Red Dust Mild Taco Seasoning, which contains saltbush and pepperberry. You can buy it directly from www.terrablendz.com.au.

In this recipe, you will find two serving options: brisket wraps or wholesome brisket bowls. Both are paired with golden saltbush wedges. Not only is this meal filling, but it also brings out the richness of Australian native ingredients in a simple and tasty way.

Why choose Australian Brisket with Native Herbs?

Many people ask, “What herbs go well with brisket?” The best answer is native herbs. Ingredients like saltbush and pepperberry add unique depth without overpowering the beef. Unlike imported spices, these herbs are naturally suited to Australian palates and landscapes.

Another common question we get is, “How do you cook brisket so it stays tender?” The secret is slow cooking. By simmering low and slow, the meat breaks down, releasing rich juices that blend beautifully with native seasonings.

When combined, these elements create the perfect balance of robust meat and earthy native flavours.

Native Australian Brisket with Red Dust

This recipe celebrates versatility. With the same brisket base, you can create wraps for an easy handheld option or bowls for a nourishing meal.

Ingredients

Brisket

1.5–2 kg beef brisket

2–3 tbsp Red Dust herb mix

2 tbsp olive oil

2 onions, sliced

4 garlic cloves, chopped

2 cups beef stock

1 cup orange juice

1 tin (400 g) crushed tomatoes

Salt & pepper

Wedges

1 bag frozen potato wedges

Olive oil spray

1–2 tsp dried saltbush (or to taste)

For Serving (pick and mix):

Wraps or rice/quinoa base for bowls

Shredded lettuce or baby spinach

Diced tomato or salsa

Avocado or guacamole

Grated cheese

Sour cream or Greek yoghurt

Fresh coriander or parsley

Extra sauce from the brisket pot

Method

Cook the brisket

Preheat oven to 150°C (fan 130°C). Rub brisket with Red Dust, salt, and pepper. Heat olive oil in a heavy ovenproof pot, then sear the brisket on all sides until browned. Remove and set aside.

Add onions and garlic to the pot, cooking briefly. Stir in beef stock, orange juice, and crushed tomatoes. Return the brisket (fat side up), cover tightly, and cook for 4–5 hours. Once fork-tender, rest for 10 minutes before shredding with two forks.

Air-fry the wedges

Spread frozen wedges in an air fryer basket. Spray lightly with olive oil and sprinkle with saltbush. Cook at 200°C for 15–20 minutes, shaking halfway, until crisp.

Assemble – 2 Ways

Wraps: Fill soft wraps with shredded brisket, salad, avocado, cheese, and a spoon of sauce.

Bowls: Layer rice or quinoa with brisket, salad, sauce, and sour cream.

Serve either option with crispy saltbush wedges on the side.

Tips for perfect Australian brisket

You might wonder, “Can I cook brisket ahead of time?” Yes, and it often tastes even better the next day after resting in its juices.

Another frequent question is, “What sides go with Australian brisket with native herbs?” Saltbush wedges are a natural fit, but you can also serve with grilled vegetables, flatbreads, or a crisp salad.

For extra richness, save the brisket cooking sauce and drizzle it over the wraps or bowls.

Australian Brisket with Native Herbs

his Australian Brisket with Native Herbs recipe shows how easy it is to add native flavours to a classic cut of beef. By using Red Dust Mild Taco Seasoning with Saltbush and Pepperberry, available at www.terrablendz.com.au, you bring out earthy, zesty, and truly Australian notes in every bite.

Whether you choose wraps or bowls, this brisket paired with saltbush wedges will quickly become a family favourite. Try it at your next weekend cook-up and enjoy the taste of native Australia on your table.