Slow Cooker Beef Brisket
This Slow Cooker Beef Brisket is the ultimate cosy family dinner! The beef cooks low and slow until fall-apart tender, with buttery baby potatoes and a rich red wine gravy packed with vegetables and herbs. It takes a little prep at the start, but then the slow cooker does all the hard work, making it perfect for busy days when you still want something hearty and comforting.
Equipment
- 1 Slow Cooker
Ingredients
- 750 g beef brisket
- beef fat/tallow or olive oil/vegetable oil
- salt & pepper
- 2 tablespoon balsamic vinegar
- 2 tablespoon tomato purée
- 1 tablespoon worchestershire sauce
- 1 tablespoon soy sauce
- 500 g baby potatoes halved or quartered
- 30 g butter
- 1 rosemary sprig chopped (optional)
- 1 tablespoon mixed herbs
- 187 ml red wine small bottle
- 2 tablespoon plain flour
- 1 teaspoon dijon mustard
- 1 L bone broth
- 3 cloves of garlic or 1.5tsp garlic puree
- 2 carrots finely chopped
- 2 stalks of celery finely chopped
- 1 onion finely chopped
- 2 bay leaves optional
- 150 g peas optional
- 40 g gravy granules
Instructions
- Season meat with salt & pepper and sear in pan with beef fat/tallow (or oil) until browned on all sides, then remove (10 minutes)
- Deglaze pan with 1 teaspoon dijon mustard, 2 tablespoon tomato purée, 2 tablespoon balsamic vinegar,1 tablespoon soy sauce & 1 tablespoon worchestershire sauce mixed together (2 minutes)
- Chop 500 g baby potatoes in half and add to slow cooker along with mixture you’ve just deglazed the pan with and the browned beef brisket
- In the deglazed pan: melt 30 g butter, add 1 rosemary sprig, 1 tablespoon mixed herbs, 2 stalks of celery, 2 carrots and 1 onion and allow to soften for 10 minutes before adding 3 cloves of garlic to cook for final 1 minute (10 minutes)
- Then pour in the 187 ml red wine, allow volume to reduce by half, stir through flour to help thicken the sauce and add it all into slow cooker (3-5 minutes)
- Finally, add 2 bay leaves and 1 L bone broth (2 minutes)
- Cook for 8-10 hours on Low
- Remove the lid, lift the beef brisket out to cool down before removing the string and shredding, remove the bay leaves and skim the fat off the top (this is easier to do if you refrigerate the sauce first, as the fat will solidify on the top, but not essential)
- When shredding the beef, try to ensure you remove any fat and gristle
- Add 150 g peas, shredded beef and 40 g gravy granules back into slow cooker, mix to incorporate the gravy then cook for a further 30mins on High with lid off or on the hob (to reduce the liquid slightly and thicken the sauce) before serving
Notes
Brisket: Choose a brisket with some visible fat running through it, as this will help keep the beef tender and juicy during the long cooking time.
Searing: Don’t skip browning the brisket! It adds loads of flavour to both the beef and the finished gravy.
Red wine: If you’d prefer not to use alcohol, replace the wine with the same amount of additional beef stock or bone broth.
Potatoes: Keep the baby potatoes fairly chunky, so they hold their shape during the long cooking time.
Removing the fat: You can skim excess fat from the sauce immediately, but it’s much easier if you chill the sauce first, as the fat will solidify on top.
Storage: Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat until piping hot throughout.
Nutrition
Calories: 702kcalCarbohydrates: 42gProtein: 55gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 133mgSodium: 763mgPotassium: 1589mgFiber: 7gSugar: 9gVitamin A: 5799IUVitamin C: 47mgCalcium: 70mgIron: 6mg
Tried this recipe?Let us know how it was!