Slow-cooked brisket with red wine, thyme and onions
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1.5kg rolled beef brisket joint
- groundnut oilfor frying
- 2 onionschopped
- 1 tbsp plain flour
- a large glass red wine
- 300ml chicken stock
- 2 tbsp Worcestershire sauce
- 8 whole sprigs thyme
- 1 star anise
- 2 carrotspeeled and quartered
- 2 sticks celeryquartered
Nutrition: per serving
- kcal478
- fat31.6g
- saturates12.9g
- carbs7g
- sugars4.1g
- fibre1.9g
- protein36.4g
- salt0.5g
Method
step 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, making sure you get a nice dark colour. Transfer to the slow cooker.
step 2
Add the onions to the same frying pan and cook for 10 minutes or until starting to go golden at the edges.
step 3
Sprinkle over the flour, stir well and cook for 3-4 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.
step 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 with the melted onions.
