Slow Cooker Beef Brisket
Set it going before work. Come home to melt-in-your-mouth brisket. The gravy makes itself.
Ingredients
Makes 6 portions
- 1.20 kg beef brisket
- 2.00 piece(s) onions , quartered
- 4.00 clove(s) garlic cloves , crushed
- 1.00 piece(s) beef stock cube , dissolved in 200ml boiling water
- 2.00 tablespoon Worcestershire sauce
- 2.00 teaspoon smoked paprika
- 1.00 tablespoon Dijon mustard
Per portion
Method
-
1
Mix the stock, Worcestershire sauce, paprika and mustard.
-
2
Put the onions and garlic in the slow cooker. Place the brisket on top. Pour the liquid over.
-
3
Cook on low for 8 hours.
⏱ About 480 mins
-
4
Remove the brisket. Slice against the grain. Strain the cooking liquid into a jug — that's your gravy.
💡 Against the grain is absolutely critical. With the grain and it'll be stringy.
📦 Batch Cooking Guide
Storage
Fridge 4 days. Freezes for 3 months. Slice before freezing for easier portioning.
Reheating
Gently in the gravy in a covered pan. Or microwave with a splash of the cooking liquid.
Serving ideas through the week
Day 1: Sunday dinner with cauliflower mash. Day 2: Cold with mustard and coleslaw. Day 3: Chopped into a quick beef stir fry. Day 4: With fried eggs for breakfast.
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