Slow Cooker Beef Brisket

• servings: 8 servings
• active time: 15 minutes
• total time: 6 hours 15 minutes

Ingredients

2 tbsp avocado oil (or use cooking spray for SW)

3 lbs. (1.8kg) flat cut beef brisket

Salt and pepper to season

2 tbsp fish sauce or Worcestershire sauce

¼ cup (60ml) white wine

⅓ cup (80ml) chicken or beef broth

2 tsp white miso paste

2 onions (, sliced)

4 garlic cloves (, crushed)

1 tsp salt

1/4 tsp ground pepper

4 bay leaves

1 carrot

1 leek

1 celery stick

1 rosemary sprig

5 parsley stalks

2 tbsp chopped parsley to serve

Directions

Season the brisket with salt and pepper on both sides. Heat oil in a large casserole dish, add the brisket and sear for a few minutes on each side until nicely browned. You may need to cut your brisket in half if it is particularly big!

Add the fish sauce, white wine, chicken or beef broth and miso paste to the slow cooker. Stir with a wooden spoon to dissolve the paste.

Now add the sliced onions, garlic, salt and pepper and bay leaves. Tie a leek, carrot, celery stick, rosemary spring and a few parsley stalks together and add to the crock pot. These will add flavor to the gravy.

Place the brisket over the onions, fat side up. Cover and cook on high for 5-6 hours without opening the lid.

Remove the brisket from the cooker and place on a cutting board. Slice, cutting against the grain and keep warm.

Strain the juice collected in the cooker and discard the solids. Bring to a boil in a saucepan and simmer for 10-15 until slightly reduced. Alternatively, discard the tied up vegetables and bay leaves and blitz the onions and cooking liquid together using an immersion blender – no need to reduce.

Arrange the brisket on a platter, drizzle with the gravy and garnish with chopped parsley.

Nutrition

• Calories: 310 kcal
• Total Fat: 16 g
• Saturated Fat: 5 g
• Cholesterol: 105 mg
• Sodium: 838 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 36 g