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Home » Recipes

Slow Cooked Brisket with Red Wine, Thyme and Onions

Published: Oct 14, 2022 · Modified: Jan 23, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Brisket in red wine with thyme and onions in square oven dish
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This slow cooked brisket with red wine, thyme and onions recipes 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 enjoyed ours with mashed potatoes, yorkshire puddings and fresh vegetables on the side.

Tip

  • This slow cooked brisket with red wine, thyme and onions recipe is easily adapted if you’re cooking for less or more people.   Our piece of brisket was smaller at 900g, but we decided to cook the full amount of ingredients for the gravy to make sure we had plenty for 3 of us, plus a portion left over for a lunch the next day!

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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, for frying
  • salt and freshly ground black pepper
  • 2 onions, chopped
  • 1 tbsp plain flour
  • a large glass red wine (250ml)
  • 300ml chicken stock
  • 2 tbsp Worcestershire sauce
  • 8 whole sprigs thyme
  • 1 star anise
  • 2 carrots, peeled and quartered
  • 2 sticks celery, quartered

Instructions

  1. 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.
  2. Add the onions to the same frying pan and cook for 10 minutes or until starting to go golden at the edges.
  3. 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.
  4. Set the slow cooker to high and cook for 5 hours. Take out the brisket and put on a plate. Scoop out the carrot, celery and thyme, and discard. Serve the brisket with the gravy, which should be nicely thickened, and the melted onions.
  5. Enjoy with mashed potatoes or roast potatoes, yorkshire puddings and your choice of fresh vegetables on the side.

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Brisket in red wine with thyme and onions in square oven dish

Slow Cooked Brisket with Red Wine, Thyme and Onions

By: Deborah
Very tender brisket with a lovely rich gravy that has a subtle flavour of star anise.
PREP: 15 minutes minutes
COOK: 5 hours hours 25 minutes minutes
TOTAL: 5 hours hours 40 minutes minutes
Course: Main
Cuisine: British
Servings: 8 people
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Equipment

  • Frying pan
  • 3.5L slow cooker

Ingredients

  • 1.5 kg (3.3 lb) rolled beef brisket joint
  • groundnut oil for frying
  • salt and freshly ground black pepper
  • 2 onions chopped
  • 1 tbsp plain flour
  • a large glass red wine (250ml)
  • 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.
  • Add the onions to the same frying pan and cook for 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. Take out the brisket and put on a plate. Scoop out the carrot, celery and thyme, and discard. Serve the brisket with the gravy, which should be nicely thickened, and the melted onions.
  • Enjoy with mashed potatoes or roast potatoes, yorkshire puddings and your choice of fresh vegetables on the side.

Notes

  • This slow cooked brisket with red wine, thyme and onions recipe is easily adapted if you’re cooking for less or more people.   Our piece of brisket was smaller at 900g, but we decided to cook the full amount of ingredients for the gravy to make sure we had plenty for 3 of us, plus a portion left over for a lunch the next day!

 

You might also like to try:
  • beef dishes
  • slow cooker dishes

Nutrition

Calories: 357kcal | Carbohydrates: 8g | Protein: 40g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 117mg | Sodium: 276mg | Potassium: 833mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2606IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, gravy, slow cooker, Sunday dinner, Sunday roast
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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