Slow Cooker Brisket with Red Wine, Thyme and Onions

Prepare this beef brisket and let it bubble away in your slow cooker, leaving you with a tender, sublime comfort meal. Serve with some steamed greens and Worcestershire-flavoured gravy. For a complete meal, serve them over some pasta, potato mash or with bread. You can prepare this ahead and reheat next day. It’s perfect for those days when you’re going to be busy and you don’t want to spend too much time in the kitchen. Use leftover brisket for a delicious sandwich!


2 kg Beef brisket Salt and pepper Beef tallow, for cooki 2 Large onions, chopped 1 tbsp Plain flour 250 ml Red wine 300 ml Beef stock 2 tbsp Worcestershire sauce 8 Thyme sprigs 1 Star anise 3 Carrots, peeled and cut into large chunks 3 Celery sticks, quartered 1 tbsp Chopped parsley, to garnish

Season the beef brisket really well. Melt the beef tallow in a large frying pan over medium-high heat. Sear on all sides until golden, making sure you get a nice dark colour. Transfer to the slow cooker with the fat-side up.
Lower the heat to medium. Add the chopped onions to the same frying pan and cook for 10 minutes until caramelized.
Sprinkle over the flour, stir well and cook for 3-4 minutes. Gradually add in the wine, stirring, then stir in the stock and Worcestershire sauce. Tip the onion mixture on top of the beef, then add the thyme and star anise, and tuck in the carrots and celery.
Set the slow cooker to high and cook for 4-5 hours or to slow for 6-8 hours until fork tender. Take out the brisket and put on a plate. Scoop out the thyme and celery and discard. Serve the brisket with carrots, steamed greens, and gravy, which should be nicely thickened with the melted onions.

1 Comment:

Judee 26/9/26 13:03: Being a vegetarian, I do not eat or cook brisket - but it is a very popular dish on the East Coast of the US. I will pass this recipe on to my DIL..