Delia Smith Slow Cooker Brisket

Right. Let me start with a small confession: I used to dread brisket. You’d think a slow cooker would take care of everything — set it, forget it, come back to something glorious. But no. Dry. Stringy. Bland. I ruined more briskets than I care to admit. Then I stumbled across a version inspired by Delia Smith, and I thought — fine, one more try. Let’s see if the queen of common sense cookery can fix this.

Spoiler alert: she could.

This Delia Smith slow cooker brisket recipe is the real deal. It’s not fancy — just deeply seasoned meat, a savoury broth, and a slow, loving cook. The result is fall-apart brisket you’ll want to eat straight out the pot, standing in your socks at the kitchen counter. Ask me how I know.

Ingredients List

• 3½ lb beef brisket (not corned) — Flat cut or point cut; both work, but flat gives neater slices.
• 1 tbsp kosher salt — Helps draw out moisture and deepen the flavour.
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano — A gentle herbal note that makes everything feel more put-together.
• 4 garlic cloves, minced — Don’t be shy.
• 1 onion, sliced
• 2 cups low-sodium beef broth — Important to keep control of salt levels.
• 3 tbsp soy sauce
• ¼ cup ketchup — Adds that perfect hit of umami and sweetness. Yes, really.
• 1 tbsp arrowroot powder (or cornstarch) — Thickens the sauce without turning it gloopy.
• 3 tbsp cold water

How to Make It

1. Mix the dry seasonings (salt, pepper, garlic powder, onion powder, oregano) in a small bowl.
2. Rub the brisket thoroughly with the seasoning blend. Every nook and cranny. Get in there.
3. Place the brisket fat-side up in the slow cooker. Scatter the minced garlic on top, then layer the sliced onions over and around the meat.
4. In a separate bowl, whisk together broth, soy sauce, and ketchup. Pour this mixture around the brisket (don’t drown it — just enough to mostly cover).
5. Set the slow cooker to LOW and cook for 8 hours. You’ll know it’s ready when a fork slides in with barely any resistance.
6. Take the brisket out carefully, cover it loosely in foil, and let it rest for 15–20 minutes. It needs a moment.
7. Meanwhile, whisk arrowroot with cold water to make a smooth slurry. Stir it into the hot cooking liquid. Give it a few minutes — you’ll see it thicken into a glossy sauce.
8. Slice the brisket against the grain (always!) and pour that rich sauce over the top.

Distraction moment: I once sliced the wrong way and ended up with stringy shreds. My dog was thrilled. My guests were… gracious.

Common Mistakes

Why is my brisket dry?
Either it cooked too long or wasn’t fatty enough. Stick with a proper cut of brisket, and don’t crank the heat.

Why didn’t it shred easily?
You probably didn’t cook it long enough. Even at low temp, brisket needs those 8 hours to break down.

Why is my sauce lumpy?
You likely added the thickener straight in without making a slurry. Mix cold arrowroot with water first — trust me, it matters.

Why is it too salty?
That soy sauce sneaks up on you. Always use low-sodium broth, and don’t add extra salt till the end.

Why was the garlic bitter?
Garlic can scorch in a dry pot, but in a slow cooker, it might just have been too exposed. Tuck it under the onions next time.

Storage and Reheating Tips

Fridge: Let brisket cool completely. Store in an airtight container (with some sauce!) for up to 4 days.

Freezer: Slice it first, freeze in portions with sauce in zip-top bags or containers. Keeps for 3 months. Label it. Future-you will thank you.

Reheating:

• Oven: 325°F (163°C), wrapped in foil with a splash of broth. 30–45 mins.
• Microwave: In a pinch. Cover with a lid and reheat in short bursts.
• Slow Cooker: Low for 1–2 hours with some liquid.
• Stovetop: Gently warm in a pan with a splash of broth. Keep covered.

What to Serve With It

• Mashed potatoes — Brisket sauce and mash? Match made in Sunday dinner heaven.
• Roasted root veg — Carrots, parsnips, whatever’s knocking about. Rustic and just right.
• Braised red cabbage — If you’re feeling a little bit fancy.

Optional: a big glass of red wine. Or Yorkshire tea. No judgement.

FAQ Section

Can I make this gluten-free?
Yes — just make sure your soy sauce is gluten-free, and use arrowroot instead of cornstarch if preferred.

Can I sear the brisket first?
You can for added flavour, but I don’t bother with this recipe — the long cook time gives it enough richness.

Can I add vegetables?
Absolutely. Root veg like carrots or potatoes can go in halfway through if you want a one-pot meal.

How do I know which way to slice brisket?
Look for the grain (the lines in the meat) and cut across it, not with it. That’s the key to tenderness.

Try More Recipes:

• Delia Smith Bread Pudding
• Delia Smith Pesto Rice
• Delia Smith Date And Walnut Cake
• Delia Smith Crab Apple Jelly