St. Luke’s Verse Braised Brisket

St. Luke’s Verse is a fan favourite. With complex notes and a mix of botanicals it is very food friendly.

Prep Time

10 minutes + overnight to cool

Ideal Cooking Time

For best results 7 days

Number of servings

8 -10 as a main course


For the brine:
3 bottles of St. Luke’s Verse
1 3 kg beef brisket
2 litres of water
1/2 cup kosher salt
1 tsp. bog myrtle also known as sweet gale (optional)
2 tbsp. dry oregano
2 tsp. dry lavender
2 tbsp. black peppercorns
2 tbsp. mustard seeds
2 tbsp. juniper berries
6 branches fresh thyme
6 branches fresh rosemary
1head garlic, split in half
2 tsp. pink salt also known as curing salt (optional)

For the spice rub:
1 tbsp. ground black pepper
1 tsp. dry lavender
1 tbsp. kosher salt
1 tbsp. dried rosemary
1 tbsp. dried thyme

For poaching:
1 bottle of St. Luke’s Verse
¼ cup cold pressed sunflower oil
1 onion
1 carrot
1 head garlic, split
3 celery ribs


To brine the brisket:
1.Combine all the brine ingredients in a pot and bring to a boil.
2. Cool completely and let the brine refrigerate overnight.
3. Lay the brisket flat in a large plastic container. Remove the brine from the refrigerator. Pour the brine over the brisket so that the brisket is covered.
Note: To keep the brisket submerged, lay a couple clean plates on the meat and cover the container with cling wrap.
4. For best results, refrigerate for 7 days. Turn the brisket every second day and ensure that it remains submerged in the brine.

To cook the brisket:
5. Preheat the oven to 300° F.
6. Mix together all the ingredients for the brisket rub. Reserve.
7. Remove the brisket from the brine. Rinse the brisket well with cold water. Pat the brisket dry and place on a clean tray.
8. Rub the brisket all over the sunflower oil, followed by the spice rub.
9. Place the vegetables in a roasting pan large enough to hold the brisket flat. Pour the beer over the vegetables.
10. Place the brisket in the pan and cover with a sheet of parchment paper, then a layer of tinfoil. Snug the tinfoil around the edges of the pan.
11. Place the brisket in the oven. Poach for 4 hours.
12. Once poached, remove from the oven.
13. Cool the brisket, remove from the poaching liquid, wrap well and refrigerate.
14. Strain the poaching liquid. Discard the vegetables.
15. Now the brisket is ready to serve.


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