465 minutes
Savor the robust flavors of our Hearty Red Wine-Braised Beef Brisket, a dish that transforms your Sunday dinner into a stress-free gourmet experience. Let your slow cooker do the work, infusing succulent beef with an array of aromatic vegetables and a rich red wine gravy. Perfect for those bustling weekends when time is precious but flavor is paramount.
tablespoons
Rolled Beef Brisket, seasoned with salt and pepper
0 lb
Plain Flour
tablespoons
Carrots, chopped
each
Celery Sticks, chopped
each
Parsnips, chopped
each
Onion, chopped
each
0 oz
each
Garlic Clove, crushed
each
English Mustard
teaspoons
0.25 fluid ounces
Beef Stock
0.25 fluid ounces
1. Prep and Sear the Brisket
Heat the sunflower oil in a large pan over medium-high heat. Dust the beef brisket with flour and season well with salt and pepper.
2. Veggie Base Assembly
Place the chopped carrots, celery, parsnips, onion, and mushrooms in the slow cooker and set it to Low.
3. Beef Meets Veggies
Sear the beef brisket on all sides in the hot pan until golden brown and place it atop the vegetables in the slow cooker.
4. Flavor Infusion
Add the bay leaves, crushed garlic cloves, and English mustard to the slow cooker. Pour in the red wine and beef stock, ensuring the beef is well-covered. Cover with the lid and let it cook for 7 hours.
5. Final Roast
Preheat the oven to 200°C (180°C fan/gas mark 6). Carefully transfer the beef to a baking tray and roast in the oven for 20 minutes to develop a flavorful crust.
6. Gravy Creation
While the beef roasts, ladle the cooking liquid from the slow cooker into a shallow pan. Boil on high heat until reduced to a rich, velvety gravy.
Opt for a middle-cut brisket with a good amount of marbling for flavor, but not too much fat cap.
Slice the brisket against the grain for maximum tenderness.
Cook your brisket at a low temperature for several hours to break down the connective tissue.
Use a full-bodied wine like a Cabernet Sauvignon, Zinfandel, or Merlot that you would enjoy drinking.
Prepare the brisket a day ahead to allow flavors to meld and make skimming fat easier once chilled.
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