Slow Cooker Beef Brisket in Gravy
This Slow Cooker Beef Brisket in Gravy is the ultimate comfort dinner! Melt-in-your-mouth beef is slow-cooked in a rich red onion gravy until it’s tender enough to shred. It’s simple to prep, full of flavour and perfect for those colder days when you want something hearty and comforting.
Servings: 4 -6 servings
Calories: 425kcal
Equipment
- Frying Pan
Ingredients
- 1-1.5 kg (2.2 lb) beef brisket
- 2 medium red onions thinly sliced
- 2 cloves garlic minced
- 400 ml (1 ¾ cups) beef stock
- tablespoon Worcestershire sauce
- tablespoon brown sugar
- Gravy granules
- salt & pepper to season
Instructions
- Start by heating a large frying pan with a drizzle of oil over a medium-high heat. Season the brisket well with salt and pepper, then sear it on all sides for 2–3 minutes per side until nicely browned.
- Transfer the brisket to your slow cooker.
- Using the same pan (no need to wash it), add the sliced onions and cook for 4–5 minutes until they start to soften. Stir in the garlic and cook for another minute.
- Tip the onions and garlic into the slow cooker with the brisket.
- Pour in the beef stock, Worcestershire sauce and brown sugar.
- Cook on low for 8–9 hours or high for 5–6 hours until the beef is really soft and tender.
- Once cooked, remove the brisket and let it rest for a few minutes. Stir gravy granules into the sauce a little at a time until it thickens to your liking.
- Shred the brisket with two forks and return it to the gravy. Let it bubble away for about 20 minutes before serving.
Video
Notes
- Don’t skip searing the brisket: Browning the meat first adds a lot more flavour to the finished gravy.
- Use the same pan for the onions: The browned bits left in the pan help build flavour in the sauce.
- Cook low and slow if possible: Cooking on low for 8–9 hours gives the most tender, pull-apart beef.
- Add gravy granules gradually: Stir in a little at a time until the gravy reaches your preferred thickness.
- Rest the brisket before shredding: Let it sit for a few minutes so it stays juicy.
- Let it simmer after shredding: Returning the beef to the gravy for about 20 minutes helps the flavours develop.
- Serving idea: Delicious served with Yorkshire puddings, roast potatoes or buttery mash.
Nutrition
Calories: 425kcal | Carbohydrates: 7g | Protein: 54g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 155mg | Sodium: 401mg | Potassium: 1099mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 5mg
