Slow-cooked beef brisket with rustic glazed carrots

There is something rather lovely about a supper that takes its time. A well-browned brisket, sweet onions and a little patience turn a simple joint into tender beef with a deep, savoury gravy. Finish with rustic glazed carrots and bring the whole lot to the table with buttery mash.

SERVES 3–4 WITH SIDES • PREP 25 MINUTES • SLOW COOK 8–9 HOURS • REST 15 MINUTES
Based on an 800g joint. Larger joints and different slow cookers may need longer.

INGREDIENTS

For the brisket:
• 1 × minimum 800g UK boneless beef brisket joint, fully thawed if frozen
• 1 tablespoon rapeseed or olive oil
• 2 onions, sliced
• 3 garlic cloves, crushed
• 1 tablespoon tomato purée
• 350ml hot beef stock, plus a little extra if needed
• 1 tablespoon balsamic vinegar
• 2 sprigs thyme
• 1 bay leaf
• Freshly ground black pepper and salt to taste
• 1–2 teaspoons cornflour mixed with cold water, optional

For the carrots:
• 500g small carrots, with a mixture of shapes and sizes
• 20g butter
• 2 teaspoons honey
• 75ml water
• A few thyme leaves
• Chopped flat-leaf parsley, to finish

1. BUILD THE FLAVOUR

Pat the brisket dry and season lightly. Heat the oil in a frying pan and brown the joint on all sides, allowing 8–10 minutes altogether. Transfer it to the slow cooker. Soften the onions in the same pan for 7–8 minutes, then add the garlic and tomato purée and stir for one minute. Pour in a little of the measured stock and scrape up the browned bits.

2. LET IT COOK GENTLY

Tip the onion mixture around the beef. Add the remaining stock, vinegar, thyme and bay. In a snug slow cooker, the liquid should reach roughly halfway up the joint; add a little extra hot stock if needed, following your appliance's fill guidance. Cover and cook on LOW for 8–9 hours. Keep the lid on until checking near the end.

The brisket is ready when a fork slides in easily and the fibres pull apart with very little resistance. If it is still firm, cover and cook for another 30–60 minutes, then check again. Time is a guide, not a deadline. Check that the centre is thoroughly cooked: 70°C for two minutes or an equivalent safe combination. Brisket normally needs longer cooking beyond this point to become tender.

3. MAKE THE RUSTIC GLAZED CARROTS

Start the carrots about 25 minutes before serving. Scrub or peel them and trim the tops to short, clean stalks for a French-trimmed finish. Leave small ones whole and halve any particularly thick ones lengthways so they cook evenly; their natural curves and uneven shapes are part of the appeal.

Put them in a wide pan with the butter, honey, water and thyme. Cover and simmer gently for 10–15 minutes until almost tender. Uncover and cook for another 5–10 minutes, turning carefully as the water evaporates and the glaze coats them. Add a splash of water if the pan dries before the carrots soften. Watch closely towards the end so the honey does not catch.

4. FINISH THE GRAVY

Lift the beef onto a warm plate, cover loosely and rest for 15 minutes. Remove the bay and thyme stalks. Pour the cooking juices and onions into a saucepan, skim off excess fat and simmer for 10–15 minutes until richly flavoured. For a thicker gravy, stir in a little cornflour slurry and simmer for 2–3 minutes. Taste before adding salt.

5. PULL, SPOON AND SERVE

Remove any cooking string. Pull the brisket into generous strands with two forks and fold through enough gravy to keep it juicy. Alternatively, slice across the grain if the joint holds together. Add the glazed carrots, sprinkle with parsley and serve with mash and greens. Put extra gravy on the table.

A LITTLE PLANNING HELPS

For next-day brisket, cool and refrigerate within two hours, then use within 48 hours or freeze. Reheat only once until steaming hot throughout, with a little gravy to keep the beef moist.

ALLERGENS

Butter contains milk. Stock may contain celery, wheat/gluten or other allergens; balsamic vinegar may contain sulphites. Check your chosen labels and any accompaniments. Use suitable alternatives if needed.

NUTRITION NOTE

The product listing's typical nutrition is for plain raw brisket. It does not include this recipe's oil, butter, honey, stock or accompaniments.

SHOP THE BRISKET

UK Boneless Beef Brisket Joint — minimum 800g, £10.
https://www.malpasfarmshop.co.uk/product-page/uk-boneless-beef-brisket-joint-minimum-800g

Food safety guidance: https://www.gov.uk/government/publications/cooking-your-food/cooking-your-food

The product is supplied raw; vegetables, gravy and accessories are not included.