Slow-cooked beef brisket

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Prep time:

Cook time:

Serves: 4

By YoYo123



  • 1 onion chopped

  • 1 tbsp tomato puree

  • 1 tin chopped tomato

  • 500ml (approx) of beef stock

  • 250ml red wine

  • 1 bay leaves

  • 1 tsp rosemary chopped

  • 2 cloves garlic chopped

  • 6-7 potatoes peeled

  • 1kg beef brisket (joint)

  • 1 sprig thyme stripped from the twig


  1. Brown the piece of brisket and put to one side.
  2. In the same pan, fry the onion and garlic until soft.
  3. Add the tomatoes, potatoes, wine, tomato puree and herbs.
  4. Transfer into the slow cooker and pour in stock until the total sauce level is about a third up the side of the brisket.
  5. Cook on low for about 9 hours.
  6. Before serving, add a bit more water to the juices and a spoonful of redcurrant jelly, turning the slowcooker to high, without a lid for the final half an hour.

Handy Hint

The meat shreds easily. You can eat about half of it for one meal and pour the rest of the gravy over the meat and use it for a cottage pie filling.

Additional Information

  • Slow cooker

  • Make Ahead

  • Can Freeze

  • tomato

  • Potato

  • beef

  • Winter

  • Autumn

  • Main Course

  • Nut Free

  • Low carb

  • Egg Free

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