Slow cooked beef brisket

Slow cooked beef brisket

Serves: 6  |  Preparation Time: 20mins  |  Slow Cooking Time: 7hrs


1.5 kg Tasman beef brisket
2 beef stock cubes in 2 cups of water (gluten-free variety)
250ml red wine
¼ cup gluten-free plain flour.
Drizzle of garlic infused oil to brown the meat
Salt and pepper


  1. Roughly peel and chop the carrots, mushrooms and celery and place in the bottom of a slow cooker.
  2. Rub the beef brisket with salt and pepper and coat in the flour.
  3. Drizzle a little oil in a hot pan and brown the meat on all sides.
  4. Place on top of vegetables in the slow cooker and pour over the beef stock, water, and wine, set on LOW for 7 hours.
  5. Once cooked, remove the meat and pour some of the liquid from the slow cooker into a frying pan/pot on high heat.
  6. Boil and stir with a whisk until it reduces and becomes a flavour rich gravy.
  7. Slice up the brisket and serve it with your favourite roast meat sides.

Credit: Lisa 

Results may vary.