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
Affiliate Links
This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.
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
[amazon_link asins=’B0000C6WH1,B015Q9P82O’ template=’ProductCarousel’ store=’elizskitcdiar-21′ marketplace=’UK’ link_id=’3593e553-13c5-11e8-893f-695e04414a0c’]
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.
[color-box]
Have you made this recipe?
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!
[/color-box]
Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home.
Merryl says
Oh yes this looks absolutely tasty!! I’m going to have to get my crockpot out of the storage and make this.
Ben says
Can I substitute the red wine and water with chicken stock?
Elizabeth says
I’d try a good quality beef stock, but absolutely. 🙂
PAUL E HEALY says
YES BUT BEEF STOCK WOULD BE MORE ROBUST
Cathy says
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?
Elizabeth says
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! 😀
Mark says
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?
Elizabeth says
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. 🙂
PAUL E HEALY says
FOR A MORE TENDER JOINT SLOW COOK ON LOW
Heather says
Recipe says 1 bulb of garlic, is this correct?
Elizabeth says
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!
Peter says
….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
I am so delighted to hear this! Thank you for letting me know. 🙂
Peter says
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….
Elizabeth says
You have made me smile this morning! Enjoy!!! 😀
Emma White says
you have just given me our Sunday lunch menu I’m going to try it out
Jo says
Hi.
Please can you advise when to add the sugar?
Sorry if I missed it.
Thanks
Jo says
Hi
Please can you advise when you should add the ight brown muscovado sugar?
Sorry if I’ve missed it
Thanks
Elizabeth says
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! 🙂
Katerina says
I 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
Beautiful dish…perfect comfort food.
Tara says
Wow, what an awesome looking meal, perfect for a Sunday dinner!
Healing Tomato says
This is the best slow cooker recipe I have seen. Great combination of flavors and ingredients.
Del's cooking twist says
This slow cooker dish looks absolutely amazing, very tasty!
Debi @ Life Currents says
This looks so good! I would totally make this for Christmas dinner! Thanks for the recipe!
Kristen says
this meal looks divine! I am totally going to try this recipe!!
Manila Spoon says
Anything cooked in red wine is delicious in my book! So yum!
Bintu | Recipes From A Pantry says
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.
Diane says
Oh 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
This is perfect comfort food for me, drooling.
Joanne/WineLady Cooks says
Brisket is always perfect when made in the slow cooker. It’s my favorite way to cook a brisket.
justine @ Full Belly SIsters says
This looks absolutely UNBELIEVABLE. Sheer foodie perfection!
LydiaF says
I haven’t had a brisket in awhile. This looks fabulous! Bet it was tasty 🙂
The Food Hunter says
What a stunning meal!
Batwings says
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 !!!!
Elizabeth says
Fantastic!! 😀 Thank you, you’ve put a smile on my face with your lovely comment!
Margaret Harvey says
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?
Elizabeth says
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! 🙂
Paul Wilson says
Brisket is great.
John says
Thank you for your guidance, looks and sounds really nice, so about to try it….
Elizabeth says
I hope you enjoy it, thanks for leaving a comment! 🙂
John says
Did not stick completely to your recipe but finished result was excellent, thank you so much.
Elizabeth says
You’re welcome! Delighted to hear you enjoyed it- and recipes are only guidelines anyway 😀
David says
If I wanted to cook this for more people, say with a 4lb brisket, how much would the cooking time change?
Elizabeth says
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. 🙂
Debbie Skerten says
My slow cooker always comes out this time of year. I love the sound of this recipe. Thank you x
Amanda Beamish says
Think I’m going to make this soon – looks absolutely gorgeous, and I love slow cooked brisket.
Tracy Nixon says
Looks delicious
Heather Haigh says
I love my slow cooker and must try out this recipe. Never added muscovado sugar – but I can imagine it will be lovely.
burriwi says
This looks lush! How big is your slow cooker?
Elizabeth says
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.
Karen S Booth says
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
Janice Pattie says
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.
Elizabeth S says
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! 🙂
Javelin Warrior says
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!
Elizabeth S says
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!
Angela @ My Golden Pear says
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.
Elizabeth S says
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. 🙂
Elizabeth says
Thanks for including me in your round up! 🙂
Andy in Norwich says
Cooked this yesterday. Adapted it for two people and it was delicious….no leftovers!
Elizabeth says
Splendid! Thank you for letting me know – it’s always fantastic to hear when someone makes a recipe and likes it 🙂