Slow Cooker Beef Brisket that is fall-apart tender, full of flavour and made with just a handful of ingredients!
Slow Cooker Beef Brisket
I wanted a dinner that could be made easily in my slow cooker with plenty left over to transform into 2 or 3 more dinners. This is perfect! We had this pulled apart beef brisket with a really creamy polenta (indulgently made with plenty of cream and cheese). Then the following night I turned it into a rich, tomato based ragu with pappardelle. (recipe will be up shortly).
Beef brisket has become one of my favourite cuts of beef. I was first introduced to it while working for an amazing chef, Guy Jeffreys at Millbrook Winery in Jarrahdale. He often used this boneless cut during his seasonal Winter menu, often paired with his homemade grits, made from corn grown in the restaurant garden. Brisket is very rarely seen in the big supermarkets, I have learnt to ask for it at my local butcher, it’s perfect for slow cooking.
This recipe would also make amazing pulled beef sliders either for dinner or using the leftovers the next day.
Slow Cooker Beef Brisket
- Total Time: 6 hours 25 minutes
- Yield: 6-8 1x
Description
Ingredients
- 1.5kg beef brisket, cut into 4 pieces
- 2 tablespoons olive oil
- salt & pepper
- 2 onions, thinly sliced
- 6 cloves garlic, finely diced
- 2 cups beef stock
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon soy sauce
- polenta to serve
- parsley to serve
Instructions
Pat dry the beef brisket and season all over with salt and pepper.
In a large fry pan, over medium heat, add 1 tablespoon of olive oil and cook the beef for 4-5 minutes on each side until browned all over. Set aside.
Add the remaining oil, onions and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.
Place the onions, garlic and beef into the slow cooker. Add the stock and sauces, then cook for 6 hours on low with lid on. Turn the beef after 3 hours to ensure it cooks evenly.
Allow to rest on warm for 20 minutes and then shred using two forks.
Cook polenta as per packet instructions. (for creamy, soft polenta double the liquid measurements and replace water for cream when cooking)
Serve beef spooned over polenta and garnished with parsley.
Notes
For cheesy polenta add a handful of grated cheese once polenta has cooked.
Cutting the beef into 4 pieces reduces the cooking time.
This beef will freeze well and is great made a day or two ahead of time, just reheat to serve.
- Prep Time: 15 minutes
- Cook Time: 6 hours 10 minutes
