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Slow Cooker Brisket


INGREDIENTS
Serves 8
  • 2 tbsp olive oil
  • 4lb brisket, trimmed
  • 1 tbsp salt
  • 11/2 tsp thyme, dried
  • 1/2 cup beef stock
  • 1/4 cup red wine
  • 2 tbsp tomato paste
  • 1 tbsp flour
  • 8 shallots, halved
  • 3 bay leaves
  • 8 whole garlic cloves




PREPARATION
  1. Season brisket with salt, pepper and thyme.
  2. Place skillet on high heat. When smoking, add 2 tbsp olive oil and swirl to coat skillet. Sear brisket until golden brown, 1 - 2 minutes on each side. Remove from heat.
  3. Use a whisk to combine wine, stock, tomato paste and flour in a bowl. Pour stock mixture into slow cooker, place brisket on top, add shallots, bay leaves and garlic.
  4. Cook on high heat for 4.5 - 6 hours, until meat is tender and reaches 185 degrees F. Remove brisket from cooking liquid and let rest for 20 minutes before thinly slicing the meat against the grain.
  5. Garnish with fresh thyme sprigs and serve herb-roasted carrots and shallots.