Sharing a beloved recipe feels like passing on a little piece of home. Today, I’m excited to talk about a brisket recipe that’s not just a meal but an experience. It’s cooked slowly in a cooker, allowing each spice to infuse the beef with deep, rich flavors. This recipe is a go-to for gatherings or a comforting family dinner. The slow cooker does most of the work, making it a perfect choice for anyone looking to impress without the stress. Let’s get into how you can create this tender, flavor-packed brisket that promises to be a crowd-pleaser.

How To Cook Delia Smith Brisket Slow Cooker Overview:

This brisket recipe is all about the slow melding of flavors under the gentle heat of a slow cooker. By increasing the original ingredient quantities, we ensure there’s enough to go around, making this recipe ideal for serving a group of 6 to 8 people. The preparation time is minimal, but the brisket will need about 8 to 10 hours on low heat to reach its full potential. The spices, along with garlic, onion, and a mix of beef broth, soy sauce, and ketchup, create a rich, savory sauce that’s slightly thickened before serving. It’s a hands-off, worry-free recipe that promises a tender, flavorful brisket every time.

Ingredients:

3 to 4 lbs beef brisket (not corned beef)
1 tsp onion powder
1 tsp black pepper
2 tsp salt
1 tsp garlic powder
6-8 garlic cloves, minced
1 tsp oregano
1/3 cup ketchup
1 large onion, sliced
2 cups low sodium beef broth
1/4 cup soy sauce (or coconut aminos/tamari for a gluten-free option)
2 tbsp arrowroot powder (or cornstarch) for thickening the sauce

Instructions:

Combine salt, pepper, garlic powder, onion powder, and oregano. Rub this spice mix all over the brisket, ensuring it’s well-coated.
Place the minced garlic and sliced onion in the bottom of the slow cooker. Lay the seasoned brisket on top.
In a bowl, whisk together the beef broth, soy sauce, and ketchup. Pour this mixture over the brisket.
Put the lid on top and set the heat to low. Cook for 8 to 10 hours, or until the brisket is soft and can be cut with a fork.
Once cooked, remove the brisket and let it rest. Meanwhile, if you prefer a thicker sauce, transfer the cooking liquid to a saucepan. Mix arrowroot powder with a bit of water to create a slurry, then whisk it into the cooking liquid. Heat until the sauce thickens to your liking.
Slice the brisket against the grain and serve with the thickened sauce.

Nutritional Value (per serving, based on 8 servings):

Calories: Approximately 350-400

Protein: 35g

Fat: 20g

Carbohydrates: 8-10g

Sodium: Varies based on adjustments to soy sauce and broth

Also Read: Delia Smith’s Beef Wellington

Recipe Tips For Perfect Brisket

Creating a delicious brisket in a slow cooker is all about the little details. Here are some tips to help you achieve the best results:

Cut down on the fat: Some fat adds flavour, but too much can make the food greasy. Before seasoning, trim the meat of any extra fat.

Season Well: Don’t be afraid to use spices. A lot of rub not only makes the meat taste better, it also helps make a tasty crust.

Layer Flavors: Start with onions and garlic at the bottom of your slow cooker. They’ll caramelize slowly, adding a rich base flavor to the brisket.

Keep it Low: Although cooking on high is an option, slow and low is the key to tender brisket. The longer it cooks, the more tender it becomes.

Let it Rest: Let your beef rest after cooking it before cutting it. This lets the juices move around, which keeps the meat moist and soft.

Cutting Against the Grain: Find the path of the muscle fibres and cut across them. This helps you chew the beef better.

Thicken the Sauce: If the cooking liquid is too thin for your liking, use the arrowroot or cornstarch slurry to thicken it. A thick sauce clings to the meat better and enhances the dish.

Save Leftovers Properly: Store any leftovers with some of the cooking liquid to keep the brisket moist. It’s great for sandwiches the next day.

Experiment with Sides: Brisket is versatile. Pair it with mashed potatoes, roasted veggies, or a crisp salad. Each side offers a different dining experience.

Enjoy the Process: Slow cooking is about patience and letting the flavors meld together over time. Enjoy the process and the delicious aromas that fill your kitchen.

By following these tips, you’ll elevate your brisket from just another meal to a memorable dining experience. Happy cooking!

FAQs:

Can I cook the brisket on high instead?

Yes, you can cook the brisket on high. This method cuts the cooking time to about 4-5 hours. But remember, slow cooking on low heat is the secret to that fall-apart tenderness we all love. Cooking on high works if you’re short on time. However, for the best texture and flavor, letting it simmer on low is the way to go. Either way, you’ll end up with a delicious brisket, just slightly different in tenderness.

What can I serve with this brisket?

Serving this brisket, think about sides that complement its rich flavors. Mashed potatoes are a classic choice. They soak up the sauce beautifully. Roasted vegetables add color and nutrition. Think carrots, Brussels sprouts, or sweet potatoes. For something lighter, a green salad works well. It adds freshness to the meal. Don’t forget some crusty bread. It’s perfect for dipping into the sauce. These sides turn the brisket into a full, satisfying meal. Enjoy mixing and matching them.

How can I store leftovers?

Storing leftovers is easy. First, let the brisket cool down. Then, put it in an airtight container. Pour some of the sauce over it. This keeps the brisket moist. Place the container in the fridge. It will stay good for 3-4 days. When you’re ready to eat it again, reheat it gently. This helps keep the brisket tender. You can use the microwave or stove. Just make sure to heat it slowly. This way, the brisket stays delicious.

Can I freeze cooked brisket?

Yes, you can freeze cooked brisket. After it cools, slice it if you prefer. Place the slices in a freezer-safe container. Don’t forget to add some of the sauce. This keeps the brisket moist. Seal the container tightly. Label it with the date. The brisket will last in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight. Then, reheat it gently. This way, the brisket stays tasty and tender.

Is it necessary to brown the brisket before slow cooking?

Browning the brisket before slow cooking isn’t necessary, but it’s a good step. Why? It adds extra flavor. When you brown the meat, it creates a crust. This crust is packed with taste. It also makes the brisket look better. If you have time, do it. Just heat a pan, add the brisket, and cook each side until it’s brown. Then, put it in the slow cooker. If you skip this step, the brisket will still be delicious. So, it’s up to you.

Conclusion:

This slow-cooked brisket recipe is a celebration of simplicity and flavor. It’s designed to offer a stress-free cooking experience, resulting in a dish that’s both comforting and impressively flavorful. Whether you’re new to slow cooking or a seasoned pro, this recipe is sure to become a cherished addition to your culinary repertoire. Enjoy the process and the delicious results!

Delia Smith Brisket Slow Cooker Recipe

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Total Time 10

Course Main Course

Servings 8 people

Calories 400 kcal

Ingredients

3 to 4 lbs beef brisket not corned beef
1 tsp onion powder
1 tsp black pepper
2 tsp salt
1 tsp garlic powder
6-8 garlic cloves minced
1 tsp oregano
1/3 cup ketchup
1 large onion sliced
2 cups low sodium beef broth
1/4 cup soy sauce or coconut aminos/tamari for a gluten-free option
2 tbsp arrowroot powder or cornstarch for thickening the sauce

Instructions

Combine salt, pepper, garlic powder, onion powder, and oregano. Rub this spice mix all over the brisket, ensuring it’s well-coated.
Place the minced garlic and sliced onion in the bottom of the slow cooker. Lay the seasoned brisket on top.
In a bowl, whisk together the beef broth, soy sauce, and ketchup. Pour this mixture over the brisket.
Put the lid on top and set the heat to low. Cook for 8 to 10 hours, or until the brisket is soft and can be cut with a fork.
Once cooked, remove the brisket and let it rest. Meanwhile, if you prefer a thicker sauce, transfer the cooking liquid to a saucepan. Mix arrowroot powder with a bit of water to create a slurry, then whisk it into the cooking liquid. Heat until the sauce thickens to your liking.
Slice the brisket against the grain and serve with the thickened sauce.

Delia Smith Slow Cooker Brisket Recipe: A Tender, Flavorful Feast