Slow Cooker Beef Brisket

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, creating a much juicier result than if you were to cut into it right away.

Use a sieve to drain the Leftover Cooking Juices from Slow Cookerpot into a jug. Set aside until the fat from the stock rises to the top.

Melt 50 grams Butter over low heat in a large pan. Gradually add the 50 gram Plain Flour in a bit at a time to create a roux. Whisking constantly to prevent burning.

Once the roux has cooked for several minutes, slowly add the leftover cooking liquids from your slow cooker, whisking until a smooth and creamy consistency is achieved. It is ok if it goes through a lumpy stage keep stirring in a bit at a time.

Bring to a boil to thicken and add as much of the cooking liquids as you need for the thickness of gravy you like. Add salt and pepper to taste.

Optional – To make the gravy colour more appealing, I like to add a Splash Browning sauce.

Once the beef has rested and the gravy is ready. Remove the strings from the joint and discard excess fat from the top.

Use two forks to pull the beef brisket joint apart, creating pulled beef. You can shred it into large pieces or smaller pieces however you desire.

You can serve like this straight to the plate. Allowing everyone to add the gravy when serving.

Serve with your favourite roast dinner side dishes and gravy.

I prefer to return the shredded beef back to the slow cooker pot.

Pour in most of the gravy (saving a small gravy boat full for pouring over the side dishes).

Mix the gravy and beef together and keep warm on the low setting whilst preparing the side dishes.