slow cooked brisket in red wine

Slow-cooked brisket in red wine

This easy, melt-in-the-mouth beef makes for a perfect Sunday roast, or if you have guests for dinner.

Prep time: 20 mins | Cooking time: 5 hours


  • Rolled beef brisket joint, 1.5kg
  • Groundnut oil for frying (or olive oil alternatively)
  • 2 onions, chopped
  • plain flour, 1 tbsp
  • red wine, 250ml (large glass)
  • 300ml beef stock
  • 2 tbsp Worcestershire sauce
  • 8 whole sprigs of thyme
  • 1 star anise
  • 2 large carrots, peeled and quartered
  • 2 sticks of celery, quartered
  • Salt and pepper, season to taste



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.


Add the onions to the same frying pan and cook for 10 minutes or until starting to go golden at the edges.


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.


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.

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