Brisket, The Slow Cooker Saviour

Looking for a versatile cut of meat that can be slow-cooked to perfection? Look no further than a flavourful cut of beef brisket.

Brisket of beef

Famously cooked on Texas fire pits and Louisiana barbeques, brisket is the cut of meat from the breast or lower chest of beef. It’s a tough cut of meat loaded with connective tissues, but with proper care and attention (and a bit of slow cooking), brisket becomes juicy, tender and absolutely irresistible.

The is only one way to cook brisket

There is only one way to cook brisket, and that is slowly. If you rush cooking your brisket or take it out of the oven too soon, it will be tough and chewy. Because brisket is a tough cut of beef, you need to cook it long enough for the connective tissues to break down.

Although it can only really be cooked slowly, brisket is still hugely versatile. It can be braised, slow-roasted, stewed and even finished off on the grill for ultimate flavour.

How to cook your brisket all year round

For the colder months, braise your brisket in the oven with red wine, onions, and heaps of root vegetables for a comforting and heart-warming dish. During the summer, slow cook your brisket in spices and BBQ sauce, then finish off on the grill to create a mouth-watering, finger-licking meal for your outdoor event.

Ingredients:

  • 3-4 pounds (1.4-1.8 kg) beef brisket
  • 2 onions, sliced
  • 4 cloves of garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 tablespoon dried thyme
  • Salt and pepper, to taste

Instructions for a slow cooker:

  1. Prepare the Brisket:
    • Start by seasoning the beef brisket generously with salt and pepper on both sides.
    • In a large skillet, heat the olive oil over medium-high heat. Sear the brisket on all sides until it’s nicely browned. This step helps to lock in flavor.
  2. Prepare the Slow Cooker:
    • Place the sliced onions, minced garlic, chopped carrots, and celery in the bottom of your slow cooker.
  3. Layer and Season:
    • Put the seared brisket on top of the vegetables.
    • Sprinkle the dried thyme over the brisket and add the bay leaves.
    • Pour the beef broth and red wine (if using) over everything. The liquid should come about halfway up the brisket.
  4. Slow Cook:
    • Set your slow cooker to low heat and cook for 8-10 hours. Alternatively, you can cook it on high for 4-6 hours, but low and slow is recommended for the most tender results.
  5. Check for Doneness:
    • After the cooking time is up, check the brisket for doneness. It should be fork-tender and easily pull apart. If it’s not quite there, you can continue cooking for an additional hour or so.
  6. Rest and Slice:
    • Once done, remove the beef brisket from the slow cooker and let it rest for about 15 minutes. This allows the juices to redistribute.
    • Slice the brisket against the grain into thin slices for maximum tenderness.
  7. Serve:
    • Serve the sliced beef brisket with the cooked vegetables and some of the cooking liquid as a delicious gravy.

Enjoy your slow-cooked beef brisket, a true comfort food classic in the UK! You can serve it with mashed potatoes, roasted vegetables, or your favorite sides for a hearty and satisfying meal.

Instructions for a standard oven:

  1. Prepare the Brisket:
    • Season the beef brisket generously with salt and pepper on both sides.
  2. Preheat the Oven:
    • Preheat your standard oven to 160°C.
  3. Sear the Brisket:
    • In an oven-safe Dutch oven or a heavy-bottomed pan, heat the olive oil over medium-high heat. Sear the brisket on all sides until it’s nicely browned. This step helps to lock in flavor.
  4. Prepare the Vegetables and Liquid:
    • Remove the seared brisket from the pan and set it aside.
    • In the same pan, add the sliced onions, minced garlic, chopped carrots, and celery. Sauté for a few minutes until the vegetables start to soften.
  5. Layer and Season:
    • Place the seared brisket on top of the vegetables.
    • Sprinkle the dried thyme over the brisket and add the bay leaves.
    • Pour the beef broth and red wine (if using) over everything. The liquid should come about halfway up the brisket.
  6. Cover and Bake:
    • Cover the Dutch oven or pan with a tight-fitting lid or aluminum foil.
    • Place it in the preheated oven and bake for about 3 to 4 hours. Check the brisket periodically; it’s done when it’s fork-tender and easily pulls apart.
  7. Rest and Slice:
    • Once done, remove the beef brisket from the oven and let it rest for about 15 minutes. This allows the juices to redistribute.
    • Slice the brisket against the grain into thin slices for maximum tenderness.
  8. Serve:
    • Serve the sliced beef brisket with the cooked vegetables and some of the cooking liquid as a flavorful gravy.

So, next time you are at the counter and fancy trying something new, go for brisket. You will not be disappointed!

Our brisket cuts

Why not take a look at our cuts of brisket from our cattle? Our small herd is pasture-raised right here in Rutland.

Simply add your cuts to your basket, and we can deliver right to your door.

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