Slow Cooker Brisket and Gravy

Method11 steps · about 7 hr 30 min

1. 1

   Step 1: Preheat the slow cooker to HIGH.

2. 2

   Step 2: Trim visible excess fat from the brisket (1.5 kg). Heat the measured oil (1 tbsp) in a large pan over medium-high heat and add the brisket.

   Uses 1.5 kg brisket · 1 tbsp oil

3. 3

   Step 3: Sear the prepared brisket for a few minutes, turning until browned on all sides.

   Uses 1.5 kg brisket with visible fat trimmed, placed in measured tablespoon oil

4. 4

   Step 4: Transfer the prepared seared joint to the preheated slow cooker.

   Uses same beef browned on all sides

5. 5

   Step 5: Peel the onions (1) and carrots (2) and chop into small dice.

   Uses 1 onion · 2 carrots

6. 6

   Step 6: Heat the same residual oil and juices in the searing pan over medium heat and add the prepared diced onion and carrots.

   Uses one peeled onion and two carrots cut small · oil and pan juices left after searing the brisket, no additional tablespoon

7. 7

   Step 7: Cook the prepared vegetables for about 5 minutes until softened, stirring occasionally.

   Soften brisket gravy vegetables · 5 minUses prepared diced vegetables in same residual oil

8. 8

   Step 8: Stir the plain flour (1 tbsp) through the prepared softened vegetables and cook for 1 minute.

   Cook flour through brisket vegetables · 1 minUses 1 tbsp plain flour · vegetables cooked five minutes until softened

9. 9

   Step 9: Add the stock, Worcester sauce (1 tbsp), black pepper (½ tsp) and bay leaf (1) to the prepared flour-coated vegetables. Bring the gravy to a boil, then pour over the seared brisket in the slow cooker.

   Uses 500 ml beef stock · 1 bay leaf · 1 tbsp Worcester sauce · ½ tsp pepper · prepared vegetables with tablespoon plain flour cooked one minute

10. 10

    Step 10: Cover and cook the prepared brisket and gravy on HIGH for 6–8 hours until the meat is tender, turning the joint halfway through. The 7 hour default is a guide; tenderness determines the finish.

    Slow-cook brisket on HIGH · 420 minUses same seared joint transferred to preheated cooker · vegetable flour base with 500 ml stock, Worcester sauce, pepper and one bay leaf brought to boil

11. 11

    Step 11: Remove the bay leaf and check the prepared gravy and meat. If the gravy is too thin, either reduce it in a saucepan or mix the optional teaspoon of cornflour (1 tsp) with separate cold water, stir into the cooker and cook for a further 30 minutes. Serve the vegetables in the gravy or blend them smooth with a suitable immersion blender.

    Optional slurry gravy finishing · 30 minUses 1 tsp cornflour (cornstarch) · optional separate cold water for cornflour slurry; source gives no exact amount · joint and complete gravy cookedHIGH 6–8 hours until tender, turned halfway