Delia Smith Slow Cooker Brisket

Delia Smith’s Slow Cooker Brisket is made with beef brisket, onions, potatoes, carrots, cornflour, dried mixed herbs, English mustard powder, tomato purée, Worcestershire sauce, yeast extract, red wine, beef stock, and mixed green vegetables. This hearty brisket recipe creates a delicious and comforting dinner that takes about 9 hours and 20 minutes to prepare and can serve up to 6 people.

Delia Smith Slow Cooker Brisket Ingredients

• 1–2 tbsp olive oil
• 1.2kg / 2lb 12oz beef brisket joint
• 2 onions, halved
• 1.4kg / 3lb 3oz medium–large, similarly sized, floury potatoes (such as Maris Piper)
• 6 carrots, peeled and trimmed
• 4 tbsp cornflour (cornstarch)
• 1 tbsp dried mixed herbs or herbes de Provence
• 1 tsp English mustard powder
• 1 tbsp tomato purée (paste)
• 1 tbsp Worcestershire sauce
• 1 tbsp yeast extract
• 200ml / 7fl oz red wine (optional)
• 1 beef stock pot
• 1 litre / 1¾ pints boiling water
• Salt and freshly ground black pepper
• 900g / 2lb mixed green vegetables, cooked, to serve

How To Make Delia Smith Slow Cooker Brisket

1. Preheat the slow cooker: Set your slow cooker to the lowest setting.
2. Prepare the brisket: Rub the beef brisket joint with olive oil, then season well with salt and pepper.
3. Sear the brisket: Heat a large, heavy-based frying pan over high heat. Sear the brisket on all sides until well browned, then transfer it to the slow cooker.
4. Add vegetables: Place the onion halves around the brisket, followed by the potatoes, and finally fit the carrots over and around the top.
5. Prepare the gravy base: In a measuring jug, mix half of the cornflour (cornstarch) with the dried mixed herbs and mustard powder. Mash in the tomato purée (paste), Worcestershire sauce, and yeast extract with a fork. Gradually pour in the red wine, mixing until smooth.
6. Add stock: Add the beef stock pot to the jug, then pour in the boiling water. Stir well, then pour this mixture over the beef and vegetables in the slow cooker.
7. Slow cook: Cover the slow cooker with its lid and cook for about 9 hours, or until the beef and vegetables are tender.
8. Prepare the gravy: Carefully lift the beef, carrots, and potatoes onto a platter and cover them with foil to keep warm. Pour the remaining liquid from the slow cooker into a wide saucepan and bring to a boil.
9. Thicken the gravy: Mix the remaining cornflour (cornstarch) with a small amount of the gravy to form a smooth paste. Whisk this paste back into the gravy in the saucepan. Boil until the gravy reduces by about one-third and thickens.
10. Optional – Serve onions: Discard the onions if desired, or slice them and mix them with the other vegetables.
11. Serve: Pull the beef apart into large chunks using a pair of forks. Discard any excess fat. Arrange the beef and vegetables on the platter, halving the potatoes as needed. Season the gravy with salt and pepper. Spoon a little gravy over the beef and vegetables, and serve the rest in a jug alongside plenty of green vegetables and your preferred sides.

Recipe Tips

• Sear the beef well: Make sure to brown the brisket on all sides before placing it in the slow cooker. This step adds depth of flavor and helps lock in the juices.
• Layer vegetables correctly: Place the onions around the brisket, then the potatoes, and finally the carrots on top. This ensures even cooking and prevents the vegetables from becoming too soft.
• Mix the gravy base thoroughly: When combining the cornflour with the liquids, whisk until completely smooth to avoid any lumps in your gravy.
• Check for tenderness: After 9 hours of cooking, the beef should be tender and easy to pull apart with forks. If it’s not quite there, give it an extra hour in the slow cooker.
• Reduce the gravy properly: Boil the gravy until it reduces by about a third to achieve a rich and thick consistency. This step is crucial for a flavorful final dish.

What To Serve With Slow Cooker Brisket?

This tender brisket pairs well with mashed potatoes, roasted root vegetables, buttered green beans, or Yorkshire puddings. It can also be served alongside creamy coleslaw, garlic bread, steamed broccoli, or cornbread for a hearty dinner.

How To Store Leftovers Slow Cooker Brisket?

• Refrigerate: Let the leftover brisket cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Allow the brisket to cool completely before freezing. Place it in an airtight container or freezer bag. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.

How To Reheat Leftovers Slow Cooker Brisket?

• In The Oven: Preheat your oven to 160°C (325°F). Place the brisket and vegetables in an oven-safe dish, cover with foil, and heat for about 20-30 minutes until warmed through.
• In The Microwave: Place a portion of brisket and vegetables in a microwave-safe dish. Cover loosely and heat on medium power for 2-3 minutes, stirring halfway through, until hot.
• On The Stove: Place the brisket and gravy in a saucepan over low heat. Cover and gently reheat for about 10-15 minutes, stirring occasionally, until the brisket is warmed through.

 Delia Smith Slow Cooker Brisket Nutrition Facts

Serving Size: 1 serving (based on 6 servings)

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 115mg
• Sodium: 700mg
• Potassium: 850mg
• Total Carbohydrate: 30g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 25g

Try More Delia Smith recipes:

• Delia Smith Shortcrust Pastry
• Delia Smith Pork Pie
• Delia Smith Meringue Pavlova
• Delia Smith Cauliflower Soup