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Delia Smith Beef Brisket Slow Cooker Recipe

Delia Smith Beef Brisket Slow Cooker Recipe

Delia Smith's slow cooker beef brisket recipe gives you meltingly tender meat with barely any effort.
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Prep Time 20 minutes
Cook Time 9 hours
Resting Time 10 minutes
Total Time 9 hours 30 minutes
Servings: 6 People
Course: Main Course
Cuisine: British
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 1.5 kg beef brisket rolled and tied
  • Salt and freshly ground black pepper
  • 2 tbsp vegetable oil
  • 2 onions sliced
  • 3 carrots chopped into large chunks
  • 3 garlic cloves crushed
  • 2 tbsp tomato purée
  • 300 ml beef stock
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • A few sprigs of fresh thyme

Method
 

  1. Season and brown the brisket on all sides.
  2. Soften onions and carrots, then add garlic.
  3. Layer vegetables into the slow cooker, top with the brisket.
  4. Mix tomato purée into stock and Worcestershire sauce, pour over. Add bay leaves and thyme.
  5. Cook on low for 8–9 hours, or high for 5–6 hours, until tender.
  6. Rest the brisket for 10 minutes, covered.
  7. Reduce the sauce on the hob if needed.
  8. Slice against the grain and serve with vegetables and sauce.

Notes

Always brown the brisket before slow cooking for the best depth of flavour.
Slice against the grain for the most tender result.
Avoid lifting the lid unnecessarily; every check adds cooking time.
Rest the meat for 10 minutes before slicing.
Freezes well for up to 3 months, sliced or whole, in the sauce.