Slow cooker brisket is one of my favourite meats for a thrifty roast dinner. Brisket is a reasonably cheap cut of beef (even cheaper if you can find it yellow stickered). It is a cut that requires slow cooking and although you can easily pop it in your oven, I prefer to use my slow cooker. This recipe also includes my delicious slow cooker onion gravy recipe.
This is just a very basic rough recipe. I tend to judge by eye and taste as I go, so feel free to play around with flavours.
You will need
- A slow cooker
- 1kg-1.5kg of brisket (this serves 2 adults and 2 children and you should also have enough leftover for another meal
- Half a bag of frozen shallots (Or 2-3 onions quartered)
- English mustard
- A few sprigs of rosemary
- 500mls water
- 1 tablespoon of cornflour
- 2 tablespoons water
- Salt and pepper to season
- Season the brisket with salt and pepper, rub with oil and brown in hot pan. Pop the shallots or onions in the bottom of the slow cooker. Spread mustard around the edges of the brisket and place on top of the shallots. Cover the beef with the rosemary leaves, add enough water to cover the shallots. Then pop the lid on the slow cooker and set to high for around 4 hours.
- Turn the slow cooker to a low setting for another 2 hours. Prepare the rest of your dinner.
- To make the gravy, first remove the beef and let it rest. Next ensure the liquid in the bottom of the pot is bubbling gently, turn the setting to high 10 mins before if you need to. Mix the cornflour with 1 tbsp of water to make a thick paste. Then gradually add the other tablespoon so you have a runny paste with no lumps. Add the cornflour mix to the liquid in the slow cooker and stir well until combined and the gravy has thickened.
- You can add a beef stock cube to the gravy for even extra flavour.
- The mustard doesn’t make the beef spicy, when its slow cooked on the beef it turns to a more sweet flavour.
- I don’t really use specific measurements while cooking. I tend to go on how many I’m feeding and just judge everything by eye. I’m quite a laid back cook so please feel free to experiment with this recipe.