Flatiron Brisket 6 by Chef Vicki

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A cheap beef cut cooked long and slow. Make sure to cook more so you have leftovers. These are even better the next day!

TRIVIA: It’s called Flatiron Brisket 6 because its made for Flatiron -a restaurant in BGC Taguig. You get the Brisket part. And 6 because it takes 6 hours to cook!

This recipe is shared by Chef Vicki of the of the 1771 Group of Restaurants. I wrote about her cooking demo I attended here: CHEF VICKI’S COMFORT FOOD AT THE MAYA KITCHEN.

Flatiron Brisket 6 Recipe


2 kilos beef brisket, whole
20 grams sea salt
10 grams freshly ground black pepper
40 grams MAYA All-Purpose Flour
60 ml palm oil

60 grams garlic chopped
32 grams celery stalk chopped
1 piece bay leaf
80 grams red onions, chopped
1.1 liter red wine
2 liters purified water
80 ml soy sauce (silver swan)
80 ml vinegar Chinese black
39 ml soy sauce superior light
25 grams sugar white
8.5 grams sea salt (as desired)

50 grams leeks trimmed
20 grams red onion
50 grams carrots
50 grams celery whole, trimmed w/ leaves



  1. Pat the whole slab of meat and dry with paper towels.
  2. Mix salt and black pepper together and rub all over the meat.
  3. Use a strainer and dust all sides of the meat with flour.
  4. Heat up the griddle with oil and brown the meat on both sides using medium high heat.
  5. Transfer meat to dutch oven or roasting pan w/ cover.


  • In a big stock pot, brown the garlic.
  • Add celery, bay leaf, and red onions and cook for 5 minutes on low heat until wilted.
  • Pour the wine and increase the heat, deglaze, and let the wine be absorbed.
  • Pour all together the remaining ingredients and bring to a boil.


  • When it starts to boil, add these vegetables (leeks, red onion, carrots and celery) and simmer for 20 minutes.
    Pour onto the meat. It should be halfway at least.


  • Cover the roasting pan with its lid and place in the oven at 300°F or 150°C
  • Turn the meat every 90 minutes so that a crust will not form.

Recipe Notes

TO CHECK DONENESS: Take out a small piece of meat from each slab and taste. Check if easy to chew. It’s not enough to find out if it is fork tender.
Servings: 4

NOTE: It will take 6 hours or more. Let the meat cool in the sauce before slicing it.

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