Slow cooker beef brisket with rich onion gravy

A slow-cooker brisket recipe with onions and stock, including how to judge tenderness and finish the gravy.

Brisket needs time for its connective tissue to soften. A slow cooker suits that job well, provided you start with a thawed joint and do not confuse reaching a cooking temperature with becoming tender.

Ingredients for four

Use approximately 1kg boneless brisket, two sliced onions, two carrots, two crushed garlic cloves, 300ml beef stock, one tablespoon tomato purée, a bay leaf and one tablespoon oil. Check the stock for allergens and seasoning.

Brown and assemble

Pat the brisket dry and brown its surfaces in the oil. This adds flavour but does not cook the centre. Soften the onions briefly, stir in garlic and tomato purée, then transfer to the slow cooker with carrots and bay.

Add the stock and joint, following the appliance’s instructions on minimum liquid and maximum fill. Do not overload a small cooker or put a frozen joint straight into it.

Cook until tender

Use low for approximately 8–10 hours as a starting guide. Keep the lid on and check towards the end. The centre must be cooked safely, and the meat should also yield readily to a fork. If cooked but still firm, allow more time with sufficient liquid.

Make the gravy

Lift the joint out and rest before slicing across the grain. Strain the cooking liquid into a saucepan, skim excess fat and simmer to concentrate it. If necessary, whisk in a little cornflour mixed with cold water and simmer until thickened.

Serve with mash and vegetables. The gravy often needs less salt than expected because stock and reduction concentrate seasoning. Cool leftovers promptly in smaller containers rather than leaving the whole joint cooling in the slow-cooker pot.

Explore the Malpas Farm Shop range
UK Boneless Beef Brisket Joint — Minimum 800g
https://www.malpasfarmshop.co.uk/product-page/uk-boneless-beef-brisket-joint-minimum-800g

Illustrative serving or preparation suggestion. Presentation and accompaniments may vary.