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 leaves
- 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
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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.
Environmental Information
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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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Oh yes this looks absolutely tasty!! I’m going to have to get my crockpot out of the storage and make this.
Can I substitute the red wine and water with chicken stock?
I’d try a good quality beef stock, but absolutely. 🙂
YES BUT BEEF STOCK WOULD BE MORE ROBUST
Hi. 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?
Awesome! 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! 😀
Hi, 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?
I’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. 🙂
FOR A MORE TENDER JOINT SLOW COOK ON LOW
Recipe says 1 bulb of garlic, is this correct?
Yes 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!
….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
I am so delighted to hear this! Thank you for letting me know. 🙂
Part 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….
You have made me smile this morning! Enjoy!!! 😀
you have just given me our Sunday lunch menu I’m going to try it out
Hi.
Please can you advise when to add the sugar?
Sorry if I missed it.
Thanks
Hi
Please can you advise when you should add the ight brown muscovado sugar?
Sorry if I’ve missed it
Thanks
In 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! 🙂
I love cooking with wine and thyme gives a beautiful aroma to food. Another great recipe for me to use my slow cooker!
Beautiful dish…perfect comfort food.
Wow, what an awesome looking meal, perfect for a Sunday dinner!
This is the best slow cooker recipe I have seen. Great combination of flavors and ingredients.
This slow cooker dish looks absolutely amazing, very tasty!
This looks so good! I would totally make this for Christmas dinner! Thanks for the recipe!
this meal looks divine! I am totally going to try this recipe!!
Anything cooked in red wine is delicious in my book! So yum!
Oh 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.
Oh I’m so hungry now! This brisket looks perfect. I love worchestershire sauce in meat dishes. I’m totally sold on this recipe!
This is perfect comfort food for me, drooling.
Brisket is always perfect when made in the slow cooker. It’s my favorite way to cook a brisket.
This looks absolutely UNBELIEVABLE. Sheer foodie perfection!
I haven’t had a brisket in awhile. This looks fabulous! Bet it was tasty 🙂
What a stunning meal!
First 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 !!!!
Fantastic!! 😀 Thank you, you’ve put a smile on my face with your lovely comment!
I 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?
I 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! 🙂
Brisket is great.
Thank you for your guidance, looks and sounds really nice, so about to try it….
I hope you enjoy it, thanks for leaving a comment! 🙂
Did not stick completely to your recipe but finished result was excellent, thank you so much.
You’re welcome! Delighted to hear you enjoyed it- and recipes are only guidelines anyway 😀
If I wanted to cook this for more people, say with a 4lb brisket, how much would the cooking time change?
I 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. 🙂
My slow cooker always comes out this time of year. I love the sound of this recipe. Thank you x
Think I’m going to make this soon – looks absolutely gorgeous, and I love slow cooked brisket.
Looks delicious
I love my slow cooker and must try out this recipe. Never added muscovado sugar – but I can imagine it will be lovely.
This looks lush! How big is your slow cooker?
Thanks 🙂 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.
I 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
Brisket 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.
I’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! 🙂
I 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!
It’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!
I’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.
I 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. 🙂
Thanks for including me in your round up! 🙂
Cooked this yesterday. Adapted it for two people and it was delicious….no leftovers!
Splendid! Thank you for letting me know – it’s always fantastic to hear when someone makes a recipe and likes it 🙂