Brisket comes from the lower chest of cattle, a firm cut of beef that becomes tender after hours of slow cooking. Browned onions and a rich gravy give Delia Smith Beef Brisket Slow Cooker Recipe its traditional roast-dinner flavour.
Ingredients
1.5 kg (3.3 lb) beef brisket, rolled and tied
2 tablespoons olive oil
2 large onions, thickly sliced
3 medium carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, crushed
400 ml beef stock
2 tablespoons tomato purée
1 tablespoon Worcestershire sauce
2 teaspoons English mustard
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornflour (optional, for thickening)
2 tablespoons cold water (optional)
Preparation Time: 20 minutes Cooking Time: 8–10 hours Servings: 6 Cooking Method: Slow Cooker
Brisket with a little fat running through it is a good choice for this recipe. The fat helps keep the beef moist during cooking. I would avoid an extremely lean joint, as it can become dry after several hours in the slow cooker.
How to Make Delia Smith Beef Brisket Slow Cooker
Step 1: Prepare and Brown the Brisket
Take the brisket out of the refrigerator about 20 minutes before cooking. Pat it dry with kitchen paper, then season all sides with salt and black pepper.
Heat the olive oil in a large frying pan over medium-high heat. Add the brisket and brown it for 4–5 minutes on each broad side, turning it carefully until the outside develops a deep brown colour.
Remove the brisket and place it on a plate. Add the sliced onions, carrots, and celery to the same frying pan. Cook for approximately 5 minutes until the onions soften and begin to turn golden.
Stir in the crushed garlic and cook for another minute.
Browning the beef is worth the extra few minutes. It gives the finished gravy a deeper flavour than simply putting raw beef straight into the slow cooker.
Step 2: Add Everything to the Slow Cooker
Transfer the onions, carrots, celery, and garlic to the bottom of the slow cooker. Place the browned brisket on top of the vegetables, keeping the fattier side facing upward.
In a separate bowl, combine the beef stock, tomato purée, Worcestershire sauce, and English mustard. Stir until the tomato purée is well mixed.
Pour a little of this liquid into the frying pan and scrape up any browned pieces left behind. Add everything to the slow cooker along with the remaining stock mixture.
Add the bay leaves and fresh thyme.
Cover with the lid and cook on low for 8–10 hours. The beef should become tender enough for a fork to slide through it without much resistance.
There is no need to turn the brisket halfway through cooking. Keep the lid closed as much as possible to maintain a steady temperature.
Step 3: Rest the Beef and Prepare the Gravy
Carefully remove the cooked brisket from the slow cooker and place it on a chopping board. Cover loosely with aluminium foil and leave it to rest for 15–20 minutes.
Remove the bay leaves and thyme stalks from the cooking liquid. Spoon away any excess fat floating on the surface.
If you prefer a thicker gravy, pour the cooking liquid into a saucepan. Mix one tablespoon of cornflour with two tablespoons of cold water, then stir the mixture into the hot gravy.
Simmer for 2–3 minutes until thickened, stirring regularly.
Remove the cooking string from the brisket and cut the meat into thick slices against the grain. Serve immediately with the hot onion gravy spooned over the top.
What to Serve With Delia Smith Beef Brisket Slow Cooker
Beef brisket goes especially well with traditional British side dishes. The meat has a rich, savoury flavour, so simple potatoes and vegetables are usually enough for a complete dinner.
Mashed potatoes are my favourite accompaniment. Creamy mash absorbs the onion gravy and goes nicely with the soft beef. Add a little butter and warm milk to the potatoes for a smoother texture.
Roast potatoes are another excellent choice. Their crisp exterior contrasts with the tender brisket, particularly if they are cooked until golden.
Yorkshire puddings are worth making if you are serving the beef for Sunday lunch. They taste especially good filled with hot gravy.
For vegetables, try buttered cabbage, steamed green beans, roasted carrots, or peas. I like serving Delia Smith Beef Brisket Slow Cooker Recipe with mashed potatoes, carrots, and plenty of gravy for a traditional family dinner.
Delia Smith Beef Brisket Slow Cooker Nutrition Information
The following figures are approximate estimates per serving, assuming the recipe makes six portions.
Nutrient | Amount per Serving |
|---|---|
Calories | 490 kcal |
Protein | 44 g |
Carbohydrates | 10 g |
Total Fat | 30 g |
Saturated Fat | 11 g |
Fibre | 2 g |
Sodium | 500 mg |
The actual nutritional values depend on the brisket’s fat content, the stock used, and how much fat is removed from the gravy. Side dishes are not included in these estimates.
FAQs
Can I Cook Beef Brisket on High in the Slow Cooker?
Yes. Brisket usually takes around 5–6 hours on high, although thicker joints may require additional time. I prefer cooking it on low for 8–10 hours because the longer cooking period gives the connective tissue more time to soften.
Why Is My Slow Cooker Beef Brisket Tough?
Brisket can remain tough if it has not cooked long enough. The connective tissue needs prolonged heat to soften. If the meat still feels firm after eight hours, continue cooking and check it again after another hour.
Do I Need to Cover Brisket Completely With Stock?
No. The brisket does not need to be submerged in liquid. Slow cookers retain moisture, and the vegetables release additional juices during cooking. The stock should surround the lower portion of the beef without covering the entire joint.
Can I Make Slow Cooker Beef Brisket a Day Ahead?
Yes. Cook the brisket as directed, then cool it promptly and refrigerate it with some of the gravy in a covered container. The following day, slice the cold beef and reheat it gently in the gravy until piping hot throughout. Brisket often slices more neatly after refrigeration.
How Long Can I Store Leftover Beef Brisket?
Store leftover brisket in an airtight container in the refrigerator at 4°C or below for up to 3 days, provided it has been cooled and refrigerated within two hours of cooking. You can also freeze it with some gravy for up to 3 months for good quality. Thaw frozen brisket in the refrigerator before reheating thoroughly.