Slow Cooker Beef Brisket with Onion Gravy

Shredded beef smothered in onion gravy over a bed of mashed potatoes.

No ratings yet

Slow Cooker Beef Brisket with Onion Gravy

Melt-in-your-mouth Slow Cooker Beef Brisket in a rich onion gravy, a simple and comforting dish that turns the ordinary weeknight dinner into a family feast. The beef brisket is cooked on high for 6 hours until it literally falls apart, creating a humble, but filling and heart-warming dish that is perfect for busy nights.

Prep Time20

Cook Time6

Total Time26

Course: Main Course

Cuisine: International

Servings: people

Calories: 340kcal

Author: Daniela Apostol

Ingredients

1 kg beef brisket joint (2 lb)
250 ml beef stock (broth, 1 cup)
1 large onion
3 garlic cloves
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
3 tablespoon vegetable oil
1 tablespoon cornflour (corn starch)
1 teaspoon salt
¼ teaspoon black pepper
2 bay leaves

Instructions

Heat up the oil in a large pot, add the beef, season it with half of the salt and pepper, and sear it on all sides until brown.
Remove it from the pot and transfer it to the slow cooker.
In the same pot, add the peeled and chopped onion and garlic with the remaining salt and pepper, and fry them until golden.
Pour in the beef stock, add the tomato paste, Worcestershire sauce and bay leaves, give it a stir, then pour everything over the beef.
Cook it on high for 5-6 hours or on low for 9-10 hours.
Once the beef is cooked, mix the cornflour with 2 tablespoons of water to make a slurry, then add it to the liquid in which the beef cooked.
Remove the beef from the slow cooker, wrap it in foil, and allow it to rest while the gravy is thickening.
To speed up the process, you can also transfer the gravy to a pan set over a medium heat on the cooker, this will thicken a lot faster, 2-3 minutes max, in the slow cooker it can take up to 30 minutes.
Slice or shred the beef, and serve it with the onion gravy.

Video

Notes

I would highly recommend searing the beef before adding it to the crockpot, the flavour will be much more intense, and will give a better, less grease gravy too. While a brisket with a good marbling adds flavour, I would definitely remove any excess fat, to keep the gravy lighter.
Once the beef is removed from the slow cooker, wrap it in foil and allow it to rest, that will help the juices redistribute and keep the beef moist and juicy.

Nutrition