In collaboration with Lea & Perrins.
One of my best kitchen investments has been my slow cooker. It’s perfect for those days when you’re going to be busy and you don’t want to spend too much time faffing about in the kitchen.
My favourite dish to make in the slow cooker is roast beef and veg. There’s nothing better than popping this into your slow cooker first thing in the morning before spending a day hiking in the hills and returning to a house filled with the aroma of roast beef. All you need to do is whip up some mashed potatoes and thicken the gravy! Easy peasy! No basting, no watching the timer, no faff; just great food with minimal effort. You could, to save even more time, pop some potatoes in along with the veg for a simple one pot family meal.
Although slow cookers can be quite forgiving, tenderising the cheapest cuts of beef, I’ve been informed by my very lovely and helpful butcher at J.K. Mainland’s in Lerwick, Shetland (update 29/12/16 – this butchers has since closed), that rolled brisket is the ideal cut for this slow cooked dish. The resulting meat melts in the mouth and pairs perfectly with the Worcestershire flavoured gravy.
I’ve been putting a generous splash (or two, or three) of Worcestershire sauce in my slow cooker roast beef recipe for years so when Lea & Perrins contacted me offering me a sample of their product to play with and develop a recipe I jumped at the chance. It was conveniently timed too as I’d just run out!
After a few tries with different cuts of beef and types of red wine, I’ve refined my recipe. The resulting meat is tender and flavoursome and the gravy dark, rich and intensely beef flavoured without the addition of stock cubes or gravy granules, this, due in part to the good quality Shetland beef and of course, the Worcestershire sauce.
I’m a big fan of Worcestershire sauce. The intense anchovy and tamarind infused sauce enhances so many dishes, from spaghetti bolognese, to stews, casseroles, stir-fries and of course – the ultimate cheese on toast! Check out this recent video by Lea & Perrins which takes cheese on toast to the next level.
In the rare chance you might have some leftovers, here are a few ideas to use them:
1. Leave the roast beef overnight in the fridge and thinly slice. Freeze, covered in leftover gravy and use at a later date in an open hot roast beef sandwich. Thickly slice some lovely, crusty bread, heat up the beef in gravy and pour over the top. Serve with steamed greens and potatoes on the side.
2. Roast Beef & Potato Hash – cubed cold roast beef and boiled potatoes flavoured with cumin and black mustard seeds. This dish will have you going back for thirds!
3. Meat Pies – a nostalgic childhood recipe made with my grandmother’s pastry recipe.
Slow Cooker Rolled Brisket with Red Wine & Thyme
Ingredients
- 1.2 kg rolled beef brisket tied with string
- 3 tbsp sunflower oil
- 250 ml red wine eg: Shiraz
- 1.5 tbsp Worcestershire sauce
- 125 ml water
- 1 bay leaf
- 6 sprigs fresh thyme
- 300 grams carrots
- 4-6 onions
- 1 bulb garlic (yes, the whole bulb!)
- 4 tbsp cornflour
- 1-2 tsp light brown muscovado sugar
- sea salt to taste
- freshly ground black pepper to taste
Instructions
- Heat oil in a heavy based sauté pan until very hot.
- Sear meat on all sides until well browned. Place meat in slow cooker.
- Pour red wine, Worcestershire sauce and water into the hot frying pan and simmer for a few minutes, scraping up all the browned bits stuck to the bottom of the pan. Transfer to the slow cooker.
- Peel and cut the carrots into 2 inch lengths. Add to the slow cooker around the outside of the brisket.
- Peel onions and, if small enough, leave whole. If not, quarter onions and place in slow cooker. Repeat with the garlic cloves.
- Add thyme sprigs and bay leaf to the slow cooker, ensuring they are both submerged beneath the liquid.
- Pop the lid on the slow cooker and set the temperature to low. Leave for 6-8 hours.
- Transfer the slow cooked brisket and vegetables to a serving platter, cover and keep warm.
- Pour liquid from the slow cooker (sieved if you prefer a smoother gravy - I leave mine with bits in it) into a medium sized saucepan and bring to a low simmer. Add sugar and stir until dissolved.
- Dissolve cornflour in a little cold water (around 80 ml) and slowly pour into the simmering liquid, stirring until thickened.
- Season well with salt and pepper.
- Serve the slow cooked brisket and veg with mashed potatoes, gravy and Yorkshire puddings, if desired.
Edit: 29 December 2016 – I have updated this blog post with a printable recipe and a new long pin, although the photographs are still the original ones taken in 2014.
Elizabeth’s Kitchen Diary received a complimentary bottle of Lea & Perrins Worcestershire sauce and was paid to develop a recipe. All opinions expressed are my own.
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Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!
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Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Merryl says
August 1, 2018 at 10:38 pmOh yes this looks absolutely tasty!! I’m going to have to get my crockpot out of the storage and make this.
Ben says
February 8, 2017 at 7:22 pmCan I substitute the red wine and water with chicken stock?
Elizabeth says
February 9, 2017 at 6:22 amI’d try a good quality beef stock, but absolutely. 🙂
Cathy says
December 19, 2016 at 1:07 pmHi. I am thinking of doing this for Christmas Day as my family aren’t keen on turkey. Do you think I could cook it the day before and reheat? If so, should I slice the meat or keep it whole?
Elizabeth says
December 19, 2016 at 2:52 pmAwesome! Yes, it reheats really well. I’d make it a day or two in advance, slice it, and then reheat it either in the oven or on the hob in its gravy, covered in foil (in fact, that’s what I usually do with leftovers, so I can vouch that it does work!). Happy Christmas! 😀
Mark says
November 24, 2016 at 12:59 pmHi, I’ve made this a few times and it’s amazing.
Could you cook this in the slow cooker on high for 4 hours instead of low?
Elizabeth says
November 24, 2016 at 1:51 pmI’m glad to hear you like my recipe! I’ve never tried cooking it on high before, but it’s well worth experimenting to find out! I don’t see why not, to be honest. 🙂
Heather says
October 15, 2016 at 4:01 pmRecipe says 1 bulb of garlic, is this correct?
Elizabeth says
October 15, 2016 at 4:25 pmYes it is, I like my garlic. 🙂 Roasting garlic, especially in the slow cooker, makes it really sweet. Don’t worry, you won’t be frightening any vampires away!
Peter says
February 21, 2016 at 11:00 pm….no need to tell you how it turned out….my wife and son immersed themselves in it…and the gravy made from the stock…intense…thank you
Elizabeth says
December 29, 2016 at 9:09 amI am so delighted to hear this! Thank you for letting me know. 🙂
Peter says
February 21, 2016 at 6:56 amPart 1…Brisket cooking…issue….after 4 hours the aroma wafting through the house is making us crazy!
The scent is divine…
We are salavating!
Back later….
Elizabeth says
February 21, 2016 at 6:57 amYou have made me smile this morning! Enjoy!!! 😀
Emma White says
January 29, 2016 at 9:48 pmyou have just given me our Sunday lunch menu I’m going to try it out
Jo says
January 14, 2016 at 9:54 amHi.
Please can you advise when to add the sugar?
Sorry if I missed it.
Thanks
Jo says
January 14, 2016 at 9:52 amHi
Please can you advise when you should add the ight brown muscovado sugar?
Sorry if I’ve missed it
Thanks
Elizabeth says
January 14, 2016 at 11:18 amIn step 10, when you’re preparing the gravy. I think I’ll try and rewrite the instructions to be a bit more clear. I hope you enjoy your brisket! 🙂
Katerina says
November 9, 2015 at 11:31 amI love cooking with wine and thyme gives a beautiful aroma to food. Another great recipe for me to use my slow cooker!
Sandi (@sandigtweets) says
November 9, 2015 at 7:05 amBeautiful dish…perfect comfort food.
Tara says
November 9, 2015 at 3:10 amWow, what an awesome looking meal, perfect for a Sunday dinner!
Healing Tomato says
November 9, 2015 at 2:48 amThis is the best slow cooker recipe I have seen. Great combination of flavors and ingredients.
Del's cooking twist says
November 8, 2015 at 8:51 pmThis slow cooker dish looks absolutely amazing, very tasty!
Debi @ Life Currents says
November 8, 2015 at 9:34 amThis looks so good! I would totally make this for Christmas dinner! Thanks for the recipe!
Kristen says
November 8, 2015 at 3:58 amthis meal looks divine! I am totally going to try this recipe!!
Manila Spoon says
November 7, 2015 at 4:01 pmAnything cooked in red wine is delicious in my book! So yum!
Bintu | Recipes From A Pantry says
November 7, 2015 at 11:25 amOh my gosh, I have not cooked with Lea and Perrins for such a loooooooong time. I need to get my hadds on some and make this.
Diane says
November 7, 2015 at 3:58 amOh I’m so hungry now! This brisket looks perfect. I love worchestershire sauce in meat dishes. I’m totally sold on this recipe!
Janette@culinaryginger says
November 7, 2015 at 1:23 amThis is perfect comfort food for me, drooling.
Joanne/WineLady Cooks says
November 6, 2015 at 11:19 pmBrisket is always perfect when made in the slow cooker. It’s my favorite way to cook a brisket.
justine @ Full Belly SIsters says
November 6, 2015 at 7:58 pmThis looks absolutely UNBELIEVABLE. Sheer foodie perfection!
LydiaF says
November 6, 2015 at 7:17 pmI haven’t had a brisket in awhile. This looks fabulous! Bet it was tasty 🙂
The Food Hunter says
November 6, 2015 at 7:17 pmWhat a stunning meal!
Batwings says
August 24, 2015 at 7:44 pmFirst time I have ever cooked brisket. This recipe is awesome !! So full of flavour……as it serves 6 and we are just two there is plenty left for tomorrow. Can’t wait !!! Thanks a million, you have made an old girl very happy !!!!
Elizabeth says
August 24, 2015 at 7:48 pmFantastic!! 😀 Thank you, you’ve put a smile on my face with your lovely comment!
Margaret Harvey says
March 21, 2015 at 9:50 pmI have a slow cooker oven connected to my Range cooker. It doesn’t have any settings except plate warmer/slow cooker so unless I use the plate warmer setting I can’t set it on low. Is that ok? Or should I just use slow cooker for a shorter time?
Elizabeth says
March 21, 2015 at 10:24 pmI honestly don’t know as I am not familiar with that system. I use a separate slow cooker appliance for mine. It would be worth experimenting though, on the slow cooker setting. Good luck! 🙂
Paul Wilson says
March 6, 2015 at 2:32 amBrisket is great.
John says
January 21, 2015 at 12:10 pmThank you for your guidance, looks and sounds really nice, so about to try it….
Elizabeth says
January 21, 2015 at 12:19 pmI hope you enjoy it, thanks for leaving a comment! 🙂
John says
January 26, 2015 at 6:42 pmDid not stick completely to your recipe but finished result was excellent, thank you so much.
Elizabeth says
January 31, 2015 at 2:03 pmYou’re welcome! Delighted to hear you enjoyed it- and recipes are only guidelines anyway 😀
David says
December 23, 2014 at 5:27 pmIf I wanted to cook this for more people, say with a 4lb brisket, how much would the cooking time change?
Elizabeth says
December 24, 2014 at 10:06 amI shouldn’t expect it would change by much, maybe just add an hour. The slow cooker is fantastic like that, and as long as the cut of meat can fit in it, it will happily cook away. 🙂
Debbie Skerten says
November 18, 2014 at 5:13 pmMy slow cooker always comes out this time of year. I love the sound of this recipe. Thank you x
Amanda Beamish says
October 28, 2014 at 11:54 amThink I’m going to make this soon – looks absolutely gorgeous, and I love slow cooked brisket.
Tracy Nixon says
July 13, 2014 at 6:08 amLooks delicious
Heather Haigh says
July 4, 2014 at 11:25 pmI love my slow cooker and must try out this recipe. Never added muscovado sugar – but I can imagine it will be lovely.
burriwi says
May 27, 2014 at 5:48 pmThis looks lush! How big is your slow cooker?
Elizabeth says
May 30, 2014 at 7:23 amThanks 🙂 It’s a 5 litre one, I believe. The larger Morphy Richards size. As I’m feeding a growing family of five I made sure I got a larger slow cooker when I went shopping for one a few winters ago.
Karen S Booth says
March 1, 2014 at 11:55 amI LOVE brisket out of all of the beef cuts and your Slow Cooker Rolled Brisket with Red Wine & Thyme looks AMAZING! Thanks for adding it to cooking with herbs, Karen
Janice Pattie says
February 25, 2014 at 9:25 pmBrisket is my favourite cut of beef, slowly cooked in all sorts of different ways. Your slow cooker recipe looks delicious and I agree it is such a great way to cook family meals with little effort. Thank you for joining me for the Slow Cooker Challenge.
Elizabeth S says
February 26, 2014 at 12:34 pmI’ve just become a convert to brisket, I have to confess! I used to just buy cheap meat at the supermarket, but I’ve become a fan of the personal service and good quality of the local butchers. It’s been a pleasure to share with your challenge, finally! 🙂
Javelin Warrior says
February 25, 2014 at 8:36 pmI love pot roasts but I’ve never tried it in the slow cooker before. My mom used to do this type of thing every Sunday, so I know how good the results can be 🙂 This sounds delicious, Elizabeth and thanks for sharing!
Elizabeth S says
February 26, 2014 at 12:32 pmIt’s so simple to do in the slow cooker, you don’t need to worry about checking it. You just plonk it in and you’re free for the day!
Angela @ My Golden Pear says
February 25, 2014 at 1:50 pmI’m not sure why but I haven’t used my slow cooker at all this winter 🙁 I must haul it out before winter disappears. That is one gorgeous hunk of meat you have cooked there.
Elizabeth S says
February 26, 2014 at 12:31 pmI haven’t used mine as frequently as I have in previous winters either. That is one nice hunk of meat, isn’t it, my butcher delivered well. 🙂
Elizabeth says
May 30, 2014 at 7:15 amThanks for including me in your round up! 🙂
Andy in Norwich says
January 12, 2015 at 6:55 pmCooked this yesterday. Adapted it for two people and it was delicious….no leftovers!
Elizabeth says
January 12, 2015 at 8:08 pmSplendid! Thank you for letting me know – it’s always fantastic to hear when someone makes a recipe and likes it 🙂