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Slow Cooker Beef Brisket with Onion Gravy on a serving platter.
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5 from 2 votes

Slow Cooker Beef Brisket with Onion Gravy

Succulent & delicious, this Slow Cooker Beef Brisket with Onion Gravy is the ultimate time and money saving way to have a roast beef dinner.
Course dinner, Lunch, Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 8 hours
Resting time 40 minutes
Total Time 8 hours 45 minutes
Servings 4 people
Author Camilla Hawkins

Equipment

  • 6.5 L Slow cooker
  • Chopping Board
  • cook's knife
  • Carving knife
  • Ramekin
  • Measuring spoon
  • Saucepan
  • Wooden spoon
  • ladle

Ingredients

  • 0.8 - 1 Kilo beef brisket
  • 3 - 4 small/medium brown or red onions sliced
  • 6 cloves garlic sliced
  • 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
  • 1 beef stock cube
  • Salt flakes and freshly ground pepper

Onion Gravy

  • 2 teaspoons cornflour
  • 2 teaspoons cold water
  • Meat juices and the cooked sliced onions/garlic

Instructions

  • Remove brisket from fridge, discard packing and allow to come to room temperature for 30 mins.
  • Place the sliced onions and sprigs of rosemary in the base of a slow cooker (Crockpot).
  • Place brisket on top or onions, season with a little salt, a generous grinding of pepper and crumble over beef stock cube.
  • Set the slow cooker to high for 4 – 5 hours or low for 7 – 8 hours.
  • Once the beef brisket is cooked and tender (see advice above for checking doneness above), remove from slow cooker, cover with foil and allow to rest for 10 minutes.
  • Meanwhile prepare the onion gravy. Remove the rosemary sprigs (if using) and pour the meat juices, onions and garlic into a pan.
  • Mix 2 teaspoons or cornflour with 2 teaspoons of cold water to form a thin paste and stir into the pan.
  • Slowly bring gravy to the boil whilst stirring with a wooden spoon and then simmer until the thickens (you may need to add a some boiling water to get the desired consistency/quantity).
  • Once the meat has rested, carve across the grain and serve with the onion gravy and your choice of vegetables.

Video

Notes

Larger brisket joints of up to 2 kilo will require up to 1 hour to reach room temperature before cooking.
Allow about 250 grams of raw brisket per serving.
It’s a good idea to cook a bigger brisket joint than you need as leftovers are great reheated, made into other dishes or used in sandwiches