Delia Smith Beef Brisket Slow Cooker Recipe

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This slow cooker beef brisket is a cosy, Delia-style Sunday dinner made easy for modern life. The brisket cooks low and slow until it turns fork-tender, with a rich onion gravy that tastes like it has been tending on the hob all afternoon. It’s a straightforward recipe with a few simple steps, and the slow cooker does the heavy lifting. Total time is about 8 hours 30 minutes, most of it hands-off.

Delia Smith Beef Brisket Slow Cooker Recipe

Ingredients

For the beef

1.5kg beef brisket joint
2 tsp fine sea salt
1 tsp black pepper
1 tbsp neutral oil (rapeseed or sunflower)

For the slow cooker base

2 large onions, thickly sliced
2 carrots, cut into chunky pieces
2 celery sticks, sliced
4 garlic cloves, lightly crushed
2 bay leaves
4 sprigs thyme (or 1 tsp dried thyme)

For the braising liquid and gravy

2 tbsp tomato purée
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
250ml red wine (or extra stock)
500ml beef stock
2 tbsp plain flour (optional, for thickening)

How to Make Delia Smith Beef Brisket Slow Cooker Recipe

Prepare the oven: Preheat the oven to 220°C or 200°C fan. If you’d rather not use the oven, heat a large frying pan on the hob instead. This step is just for browning the brisket, which adds a deeper, roast-like flavour.
Prepare the slow cooker: Add the sliced onions, carrots, celery and garlic to the slow cooker to make a bed for the meat. Tuck in the bay leaves and thyme.
Season and brown the brisket: Pat the brisket dry with kitchen paper, then season all over with the salt and pepper. Heat the oil in a large frying pan (or a sturdy roasting tin in the oven) and brown the brisket well on all sides, about 3 to 4 minutes per side.
Mix the braising liquid: In a jug, whisk together the tomato purée, Worcestershire sauce, Dijon mustard, red wine and beef stock until smooth.
Assemble in the slow cooker: Sit the browned brisket on top of the vegetables. Pour the braising liquid around the meat rather than directly over the top, so you keep some of that lovely browned crust.
Slow cook: Cover and cook on LOW for 8 to 10 hours (or HIGH for 5 to 6 hours) until the brisket is very tender. You should be able to pull it apart easily with a fork.
Rest and cool slightly: Lift the brisket onto a board. Cover loosely with foil and rest for 20 minutes. Resting keeps the meat juicy and makes slicing much easier.
Finish the gravy: For a smoother gravy, strain the cooking liquid into a saucepan and press the onions to extract their flavour. Simmer for 10 to 15 minutes to reduce slightly. If you’d like it thicker, mix 2 tbsp flour with a splash of cold water, whisk it in bit by bit, and simmer for 2 to 3 minutes until the raw flour taste disappears.
Slice and assemble for serving: Slice the brisket against the grain into thick slices. Return the slices to the gravy for a minute or two to re-warm and coat, then serve with plenty of onions and sauce.

Tips

How do I stop brisket from turning out tough?

Tough brisket usually means it needs more time. Keep cooking on LOW in 30 to 60 minute bursts until it relaxes and becomes fork-tender. Brisket has a point where it suddenly softens once the connective tissue breaks down.

What if my gravy is too thin?

Strain it into a saucepan and simmer it briskly to reduce for 10 to 15 minutes. If you still want it thicker, whisk in a little flour slurry (flour mixed with cold water) and simmer for a couple of minutes.

Can I skip browning the meat?

Yes, especially on a busy day. You will still get tender brisket, but browning gives a more roast-like flavour and a richer gravy.

How do I slice brisket so it stays tender?

Rest it first, then slice against the grain. If you slice with the grain, even perfectly cooked brisket can feel chewy.

Serving Suggestions

Buttery mashed potatoes and greens (cabbage, kale, or beans)
Roast potatoes with honey-glazed carrots
Yorkshire puddings and extra gravy for a proper Sunday feel
Leftovers in soft rolls with mustard and pickles

Storage

Room temperature

Cool the brisket and gravy for no more than 2 hours at room temperature before refrigerating. Keep it covered while it cools.

Refrigerator

Store brisket in an airtight container with some gravy to keep it moist. It will keep well for up to 4 days. Reheat gently on the hob or in the microwave until piping hot throughout.

Freezing

Freeze sliced brisket with gravy in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat slowly on the hob with a splash of stock or water if needed.

Nutrition

Calories: 520 kcal
Carbohydrates: 12 g
Protein: 48 g
Fat: 30 g
Saturated Fat: 12 g
Sodium: 980 mg

Nutrition values are estimates and will vary depending on the cut of brisket and exact ingredients used.

FAQs

What cut of brisket is best for the slow cooker?

A well-marbled brisket joint (often labelled rolled brisket) works beautifully because the fat bastes the meat as it cooks. A leaner brisket flat also works, but it benefits from staying nestled in plenty of gravy and being sliced a little thicker.

How long should I cook brisket on LOW in a slow cooker?

For a 1.5kg brisket, allow 8 to 10 hours on LOW. Start checking at 8 hours. It’s ready when it’s very tender and a fork twists easily in the meat.

Can I cook this brisket on HIGH instead?

Yes. Cook on HIGH for 5 to 6 hours, but LOW gives a slightly more even, melting texture. If you can plan ahead, LOW is the better choice for brisket.

How do I thicken slow cooker brisket gravy without lumps?

Strain the cooking liquid into a saucepan and bring it to a simmer. Mix plain flour with cold water to make a smooth slurry, then whisk it in gradually. Simmer for 2 to 3 minutes, whisking, until thickened and glossy.

Can I make slow cooker brisket ahead of time?

Yes, it’s an excellent make-ahead meal. Cook it the day before, cool, then refrigerate overnight in its gravy. Reheat gently on the hob or in the slow cooker until piping hot. The flavour is often even better the next day.