This slow cooked brisket with red wine, thyme and onions is rich, comforting, and perfect for a weekend roast or special occasion dinner.
The original recipe is on the Olive magazine website. David found it when searching for a new slow cooker recipe to use up a piece of brisket that we had in the freezer. There's not a lot of prep to do and the slow cooker does all the hard work of making melt-in-the-mouth beef to enjoy as a perfect Sunday roast for yourselves, or when you have guests for dinner!
The brisket ends up pull apart tender with a lovely rich gravy that has a subtle flavour of the star anise. We enjoy ours with mashed potatoes and yorkshire puddings!
Tips
- Optional additions - try adding crushed garlic, bay leaves or a dash of balsamic vinegar for complexity.
- Oven cook - if you don't have a slow cooker, or would prefer to cook it in the oven, slow cook it at 170C/150C fan/gas 3 for 4 to 5 hours.
- This slow cooked brisket with red wine, thyme and onions recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Use beef stock with a splash of balsamic vinegar, pomegranate juice, or red grape juice with a spoon of tomato paste.
Yes - it tastes even better the next day. Cool, refrigerate, and reheat gently with a splash of stock or wine.
Try - mashed potatoes, easy buttered cabbage, roast mixed vegetables or sautéed kale and green beans. How about Yorkshire puddings for a British twist!
Yes - cool fully, slice, and freeze with the gravy in portions. Reheat gently from frozen or defrost overnight.
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How to make this Slow Cooked Brisket with Red Wine, Thyme and Onions
Ingredients
- 1.5kg rolled beef brisket joint
- groundnut oil
- salt and freshly ground black pepper
- 2 onions, chopped
- 1 tbsp plain flour
- 250ml red wine (I like Rioja, but dry full-bodied wine like Merlot, Shiraz or Cabernet Sauvignon are good)
- 300ml chicken stock
- 2 tbsp Worcestershire sauce
- 8 whole sprigs thyme
- 1 star anise
- 2 carrots, peeled and quartered
- 2 sticks celery, quartered
Instructions
- Heat a large frying pan until hot. Rub the joint all over with oil and season really well. Sear on all sides until golden (about 30 seconds on each side), making sure you get a nice dark colour. Transfer to the slow cooker.
- Reduce the heat to medium and add the onions to the same frying pan and cook for 8 to 10 minutes, or until starting to go golden at the edges.
- Sprinkle over the flour, stir well and cook for 3 to 4 minutes. Gradually add in the wine, stirring, then stir in the stock and Worcestershire sauce. Tip the onion mixture on top of the beef, then add the thyme and star anise, and tuck in the carrots and celery.
- Set the slow cooker to high and cook for 5 hours. Remove the brisket from the slow cooker onto a plate or board and remove the string. Discard the thyme and star anise. Transfer the brisket to a serving dish and pour over the gravy with carrots and celery.
- Serve with mashed potatoes or roast potatoes, yorkshire puddings and your choice of any extra vegetable side dishes that you fancy.
Serving Suggestions
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Slow Cooked Brisket with Red Wine, Thyme and Onions
Ingredients
- 1.5 kg (3.3 lb) rolled beef brisket joint
- groundnut oil
- salt and freshly ground black pepper
- 2 onions chopped
- 1 tbsp plain flour
- 250 ml (1 cup) red wine (I like Rioja, but dry full-bodied wine like Merlot, Shiraz or Cabernet Sauvignon are good)
- 300 ml (1 ⅓ cups) chicken stock
- 2 tbsp Worcestershire sauce
- 8 whole sprigs thyme
- 1 star anise
- 2 carrots peeled and quartered
- 2 sticks celery quartered
Instructions
- Heat a large frying pan until hot. Rub the joint all over with oil and season really well. Sear on all sides until golden (about 30 seconds on each side), making sure you get a nice dark colour. Transfer to the slow cooker.
- Reduce the heat to medium and add the onions to the same frying pan and cook for 8 to 10 minutes, or until starting to go golden at the edges.
- Sprinkle over the flour, stir well and cook for 3 to 4 minutes. Gradually add in the wine, stirring, then stir in the stock and Worcestershire sauce. Tip the onion mixture on top of the beef, then add the thyme and star anise, and tuck in the carrots and celery.
- Set the slow cooker to high and cook for 5 hours. Remove the brisket from the slow cooker onto a plate or board and remove the string. Discard the thyme and star anise. Transfer the brisket to a serving dish and pour over the gravy with carrots and celery.
- Serve with mashed potatoes or roast potatoes, yorkshire puddings and your choice of any extra vegetable side dishes that you fancy.
Notes
- Optional additions - try adding crushed garlic, bay leaves or a dash of balsamic vinegar for complexity.
- Oven cook - if you don't have a slow cooker, or would prefer to cook it in the oven, slow cook it at 170C/150C fan/gas 3 for 4 to 5 hours.
- This slow cooked brisket with red wine, thyme and onions recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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