An easy and tasty recipe for beef brisket, slow cooked in a red wine stock and served with kale mash.
I’ve posted so many sweet recipes so far this month and I have to say I’m nearly all sugar-ed out!
So today I’ve decided to share a savoury recipe; one which I’ve been making regularly for the past couple of months… my delicious and super easy Slow Cooker Beef Brisket!
Whilst this technically isn’t a Christmas recipe, I think it’s perfect for this time of year when you need to feed a crowd cheaply and easily.
Slow Cooking for The Win!
I really do love Slow Cooker Recipes at this time of year! You don’t have to spend a long time prepping ingredients or hours standing at the stove which means more time to spend enjoying time with family.
Slow cooking really is a great option when you have to feed lots of people because there is minimal effort involved.
You can cook large portions in one go without ending up with a mountain of pots and pans to wash up afterwards which is a win in my book for sure.
And it’s also a really economical way to cook. Not only are slow cookers more efficient energy wise than the oven, you can also get away with buying cheaper cuts of meat.
Cooking meat low and slow will result in lovely tender meat. And my slow-cooked brisket is no exception!
What is Brisket & Where Can I Buy It?
Brisket is one of those seriously under-rated cuts of beef. It comes from the breast or lower chest of the cow.
It’s cheaper than most cuts because it can be quite a tough cut of meat, but this makes it just right for slow cooking; either on low in the oven or in your crock pot.
This cut does have a lot of connective tissue but the best way to break those down is by hours of slow cooking on a low temperature!
Once all the connective tissues are broken down, you’re left with some seriously tender brisket!
Brisket should be available in your local grocery store or try your local butcher who will be able to provide you with the exact weight that you will need for the recipe.
And with just a few basic vegetables, stock, red wine and herbs you can create a delicious mouth-watering meal that will have your guests begging for the recipe!
What Should I Serve With This Slow Cooker Brisket Recipe?
I serve my Slow Cooked Beef Brisket with Kale Mash. It’s simply mashed potato and cooked kale mixed together with a little butter and seasoning, but plain mashed potato or even roast potatoes are really good too.
And if are skipping the kale, but you want to get a portion of greens in, then why not try serving with green beans or steamed broccoli?
At this time of year I always like to have a stash of my Make Ahead Mashed Potatoes and my Freeze Ahead Roast Potatoes from my Get Ahead Christmas Recipes Section in the freezer and both of these would go perfectly with this dish.
Having pre-prepared side dishes in the freezer is a great way to get ahead in and around the festive season when there’s always so much else to be doing.
Now, don’t be fooled, despite being super easy, my brisket recipe really will deliver juicy beef brisket. I promise you, it’s an absolutely delicious meal that you’ll want to serve over and over again!
Some of the best meals I cook are often the easiest ones.
And while your brisket cooks, you can be spending time with your friends and family or catching up with other jobs that need doing!
Ingredients That You’ll Need For This Recipe
- Onion – I used a fresh onion in this recipe, but you could also use the pre-chopped frozen ones that you get from the supermarket. These are a great time saver and I always have a stash in the freezer for when I’m tight on time. You could also swap out the onion for leeks too.
- Garlic – Again, I used fresh this time, BUT the frozen chopped garlic that you get in the freezer aisle is absolutely brilliant! It really is the easiest way of adding garlic to your meals without ending up smelling of garlic all day long!
- Carrots & Celery – These are the vegetables I chose to use this time, but you could always substitute them for things like parsnip, turnips, or celeriac. Chose vegetables that are seasonal and suit your own families tastes.
- Beef Stock – Homemade beef stock would be absolutely wonderful in this recipe. BUT I wanted this to be an easy recipe, so a shop bought stock cube dissolved in water is absolutely fine! You could use one of those little stock pots too. They tend to be more flavourful than the cubes but are also a bit more expensive.
- Red Wine – This is completely optional. The wine will really enhance the dish and because it’s cooked for a long time, the alcohol will evaporate just leaving a nice depth to the sauce. But like I say, you can always replace the red wine with additional stock if you’d prefer!
- Dried Rosemary and Thyme – You could use fresh herbs here, but dried herbs tend to have more flavour. Thich means you can use less and of course they are easier to keep!
What Can I do With Any Leftover Brisket?
Leave the brisket to cool to room temperature and then it can be stored in an airtight container in the fridge for up to 2 days. You can then reheat until it’s warmed through and serve with a side dish of freshly cooked veg.
You could also serve it cold with a potato salad for a really quick and easy meal the next day!
Check out the video below which shows just how easy this recipe is (and don’t forget to subscribe to my You Tube Channel to stay up to date on all my videos!).
A printable version and recipe card with full ingredients is also available below.
If you try my slow cooker beef brisket recipe, then please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!
If you’d like to see more Slow Cooker Recipes or Christmas Recipes, then we’ve loads more of those here:Print
An easy and tasty recipe for beef brisket, slow cooked in a red wine stock and served with kale mash
- 1 onion, chopped
- 3 whole garlic cloves
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1.25kg / 2.75lbs beef brisket joint
- 600ml / 2.5 cups beef stock
- 1 small glass red wine (optional, can use more stock instead)
- ½ tsp dried rosemary
- ½ tsp dried thyme
- Place the onion, garlic, carrots and celery in a casserole dish or in a slow cooker. Add the beef joint and pour in the stock and red wine. Add the dried herbs and stir.
- Cook in a low oven (150C or 300F) or on high in the slow cooker for between 3 to 4 hours.
- Remove the meat when cooked and carve. Spoon out the vegetables and juice and serve.