Slow cooked beef brisket

Tender, succulent slow cooked beef brisket, smothered with real gravy which just falls apart when eaten
slow cooked beef brisket

Tender, succulent slow cooked beef brisket, smothered with real gravy which just falls apart when eaten. Sound good? Then read on for my slow cooked beef brisket recipe.

slow cooked beef brisket

Slow cooked beef brisket

Tender, succulent slow cooked beef brisket, smothered with real gravy which just falls apart when eaten
Prep Time: 10 minutes
Cook Time: 30 minutes
0 minutes
Course: Main Meal
Cuisine: British
Diet: Diabetic, Gluten Free
Keyword: beef, roast, slow cooked, slow cooker
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Servings: 6 servings
Calories: 337kcal
Author: Jo Paterson

Equipment

  • slow cooker

Ingredients

  • 1 kg beef brisket
  • 1 large onion sliced
  • 2 sticks celery roughly chopped
  • 4 medium carrots roughly chopped
  • 100 grams button mushrooms washed and larger ones cut in half
  • 300 ml beef stock hot (can be made with a beef stock pot or 2 oxo cubes)
  • 200 ml red wine (optional, increase beef stock if not using)
  • 1 tsp whole black peppercorns
  • 2 large dried bay leaves
  • 1 tsp dried rosemary (or a sprig of fresh rosemary)
  • 1 tsp garlic granules
  • ½ tsp onion salt (or celery salt, or normal table salt)
  • 1 tsp olive oil
  • ½ tsp xanthan gum (or cornflour)
  • 1 tsp cold water

Instructions

  • Prepare all the vegetables and place in the bottom of the slow cooker
  • Add the onion salt and garlic granules into a small dish and mix together and then rub all over the beef brisket joint
  • Heat the olive oil in a large pan on medium/high heat, then add the beef brisket to sear (lightly brown) on all sides, then place the brisket on top of the vegetables in the slow cooker
  • Pour the red wine (if using) and hot beef stock over the beef and vegetables
  • Add the whole black peppercorns, dried bay leaves and rosemary, then cover and switch on the slow cooker. Cook for 4-6 hours on high, or until the brisket falls apart when pulling apart with forks
  • When the brisket is tender enough that it easily pulls apart, remove from the slow cooker, set aside and cover with foil and a tea towel. Pass the cooking juices and vegetables through a sieve, collecting the gravy in a saucepan. Pick out the vegetables placing them in a covered dish to eat as a side dish (although these will be very soft like in a stew), discarding the bay leaves and peppercorns
  • Heat the gravy on high to bring to a boil and then reduce the heat slightly to a rapid simmer to reduce the gravy. Add the xanthan gum (or corn flour) to cold water to create a slurry (by mixing until smooth – this can take a little while with xanthan gum, but persevere and it will smooth out) and then add into the gravy pan stirring continuously until the gravy thickens to your liking
  • Pull the brisket apart with two forks so that it becomes shredded and then ladle over the hot gravy to coat all the meat
  • Serve the brisket with a small serving of starchy carbs (I use 3-4 buttered new potatoes in the images above, but roast potatoes work great too!), the side dish of vegetables which were cooked with the brisket and lots of green vegetables

Notes

With brisket, the longer you can cook it the better. As long as there is plenty of stock so that it doesn’t dry out it will literally fall apart. You can also pressure cook brisket using this same recipe. I pressure cook mine for 1 hour on high and then let the steam naturally release.

Nutrition

Calories: 337kcal | Carbohydrates: 10g | Protein: 37g | Fat: 13g | of which saturates: 4g | Fibre: 2g | of which sugars: 4g
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