Remove 1.5 kg Beef Brisket from the packaging. Keep the strings on to keep it rolled together for even cooking.
Bring beef joint to room temperature before searing. This should take approx 1 hour from chilled.
Cut 1 Large Onions in half and 1 Large Carrot into batons place into slow cooker pot to use as a trivet under the beef. They also help add flavour to the gravy.
Add 1 teaspoon Dried Thyme and 2 teaspoon Horseradish to 500 ml Beef Stock and stir to combine.
Pour the stock mix into the slow cooker pot. Turn on to a low heat.
Pat the brisket joint with kitchen paper towels to remove excess blood and juices.
Pour just 1 tablespoon of the 2 tablespoon Olive Oil over the beef and rub it in using your hands.
Season the beef brisket with Large pinches Salt and Black Pepper.
Add the remaining 1 tablespoon of oil into a pan.
Bring to medium heat and sear all sides of the beef for about 2 minutes per side until slightly golden brown all over.
Using tongs helps to hold it in place during searing.
Add the beef roast joint on top of the onion and carrot. Pop the lid on and cook on low for the following time.
Adjust cooking time according to the size of the joint.
800g-1.4 kg – 6-7 hours
1.5kg – 2.0 kg – 8-9 hours
We cooked this 1.5kg beef brisket joint for 8 hours on low. It is normal for the beef joint to shrink during cooking, and the liquid levels will rise.
Remove the beef from the slow cooker onto a meat chopping board or a plate. Cover loosely with foil whilst creating the gravy.
Resting for at least 20 minutes allows the juices in the beef brisket to redistribute throughout the meat …
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