Delia Smith’s Slow Cooker Brisket Recipe

Delia Smith, one of Britain’s most beloved culinary authorities, is known for her reliable and traditional approach to cooking. Her Slow Cooker Brisket recipe is a prime example of how simplicity and time can transform a humble cut of meat into a rich, succulent, flavor-laden dish.

Brisket, a cut from the breast or lower chest of beef, is known for its deep flavor and fibrous texture. But it requires low and slow cooking to tenderize properly.

Enter the slow cooker – Delia’s technique turns this potentially tough cut into a melt-in-your-mouth masterpiece. The meat is slowly simmered in a deeply savory braising liquid with vegetables and herbs until it reaches that magical, fall-apart tenderness.

This dish is perfect for Sunday dinners, cold nights, or any occasion that calls for comforting, hearty fare.

Delia Smith’s Slow Cooker Brisket Recipe

Ingredients Needed

Here’s the classic line-up of ingredients you’ll need to recreate Delia’s version:

Main Ingredients:

• 1.5-2 kg (3-4 lb) beef brisket, rolled and tied
• 2 tbsp olive oil
• 2 medium onions, finely sliced
• 2-3 carrots, sliced into rounds
• 2 sticks of celery, chopped
• 2 garlic cloves, minced
• 400ml beef stock (preferably homemade or a rich shop-bought version)
• 150ml red wine (optional but recommended for depth)
• 1 tbsp tomato purée
• 1 tsp Worcestershire sauce
• 2 bay leaves
• A few sprigs of fresh thyme
• Salt and freshly ground black pepper

Optional for thickening:

• 1 tbsp cornflour (cornstarch) mixed with a little cold water

Equipment Needed

To execute this dish like Delia, make sure you have the following tools on hand:

• A large frying pan or skillet (for browning the meat and sautéing vegetables)
• A slow cooker (3.5-6.5L capacity is ideal for this size of brisket)
• Chopping board and knife
• Wooden spoon or spatula
• Measuring jug
• Tongs or a sturdy fork (for moving the brisket around)

Step-by-Step Guide To Make Delia Smith’s Slow Cooker Brisket

Step 1: Prepare the Brisket
Remove your brisket from the fridge at least 30 minutes before cooking to bring it to room temperature. This ensures even browning. Season generously with salt and pepper.

Step 2: Brown the Meat
Heat the olive oil in a large frying pan over medium-high heat. Sear the brisket on all sides until it develops a rich, caramelized crust. This takes about 5-7 minutes and is essential for adding depth of flavor.

Step 3: Sauté the Vegetables
Remove the brisket and set it aside. In the same pan, lower the heat slightly and add the onions, carrots, celery, and garlic. Sauté for about 8-10 minutes until the vegetables are soft and slightly golden.

Step 4: Build the Braising Liquid
Stir in the tomato purée, cook for 1 minute, then deglaze the pan with the red wine (if using), scraping up any flavorful bits stuck to the bottom. Add the beef stock, Worcestershire sauce, bay leaves, and thyme. Bring the mixture to a simmer.

Step 5: Slow Cook It
Place the brisket into the slow cooker and pour the hot vegetable-stock mixture over the top. Cover with the lid and cook on LOW for 8-10 hours or HIGH for 5-6 hours. The brisket should be fork-tender and infused with all the herby, savory goodness.

Step 6: Optional Thickening
If the sauce seems too thin for your liking, remove the brisket and keep it warm. Mix a tablespoon of cornflour with a splash of cold water and stir it into the sauce in the slow cooker. Cook on HIGH for an additional 10-15 minutes until thickened.

Step 7: Serve and Enjoy
Slice the brisket (or pull it apart for a more rustic presentation) and spoon over the luscious sauce and vegetables. Serve with creamy mashed potatoes, crusty bread, or a buttery root vegetable mash.

Mastering The Recipe: Tips And Tricks

• Choose your cut wisely: Flat-cut brisket is ideal for slicing; point-cut has more fat and connective tissue for pull-apart texture.
• Sear with purpose: Don’t skip the browning step. It builds the flavor base for the entire dish.
• Wine matters: While optional, red wine adds richness and acidity to balance the beef’s depth.
• Plan ahead: This dish is even better the next day. Cook it in advance, refrigerate overnight, and reheat gently to let the flavors meld.
• Veggie variation: Swap in parsnips or swede (rutabaga) for a twist on the traditional root veg profile.
• Make it a meal: Serve with Yorkshire puddings for a truly British Sunday roast experience.

🪄 Pro Tip: Strain and reduce the sauce separately if you want a glossy, restaurant-style finish. Simply remove the brisket, strain the sauce into a saucepan, and simmer until reduced and thickened to your liking.

Delia Smith’s Slow Cooker Brisket is more than just a recipe-it’s a warm embrace on a plate. With its rich aroma, tender texture, and soulful flavors, this dish invites you to slow down and savor the joy of cooking. It’s perfect for feeding a hungry crowd, impressing guests, or simply making an ordinary night feel a little more special.

Whether you’re cooking this for the first time or making it a staple in your rotation, this brisket is a true reminder of what comfort food is all about: deep flavors, simple ingredients, and the magic of time.

Simple Twists On Delia Smith’s Slow Cooker Brisket Recipe

Delia Smith’s slow-cooked brisket is a masterclass in simplicity and depth of flavor. Her traditional recipe often includes hearty vegetables like carrots and onions, a robust gravy made from beef stock and red wine, and a gentle cook over low heat to coax out the meat’s succulence. But once you’ve mastered the classic, a few creative twists can give this comforting dish a whole new character.

1. Spice Infusion: Add a Middle Eastern flair by introducing warm spices like cumin, coriander, and cinnamon into the rub or braising liquid. A tablespoon of pomegranate molasses added to the broth will also lend a tangy sweetness that cuts through the richness.
2. Beer Braise: Swap the wine for a dark ale or stout. The beer’s malty undertones will deepen the flavor of the brisket and give the gravy a slightly bitter, yeasty kick that pairs beautifully with roasted root vegetables.
3. Asian Inspiration: For a fusion twist, mix in soy sauce, a dash of fish sauce, grated ginger, garlic, and star anise to the cooking liquid. This combination turns the brisket into a melt-in-your-mouth, umami-packed centerpiece. Serve with steamed jasmine rice and wilted greens.
4. Smoky Finish: After the brisket has spent its hours in the slow cooker, finish it under a hot grill with a generous glaze of smoked BBQ sauce. The contrast of sticky, charred edges with tender meat makes for an unforgettable mouthful.
5. Herb-Forward Refresh: For a fresher, spring-like adaptation, layer in fresh herbs like tarragon, thyme, and flat-leaf parsley toward the end of the cooking time. Add peas and baby potatoes to lighten the dish and make it feel more seasonal.

How To Properly Store Leftovers

Brisket only gets better with time – the flavors intensify as it rests. But storing it correctly is key to preserving its quality and safety.

1. Cool It Down Quickly: Allow the brisket to cool at room temperature for no more than two hours. Transfer it to shallow, airtight containers to speed up the cooling process.
2. Store with the Gravy: If you can, keep the brisket submerged in its juices or gravy. This prevents the meat from drying out and infuses every bite with flavor during reheating.
3. Refrigeration: Leftover brisket will keep in the fridge for 3 to 4 days. Ensure it’s stored at 4°C (40°F) or below. Label with the date to keep track.
4. Freezing: To extend its life, slice the brisket and wrap portions tightly in cling film or foil, then place in freezer-safe bags or containers. Freeze with a portion of the gravy to retain moisture. Properly stored, brisket can last up to 3 months in the freezer.
5. Reheating Tips: Always reheat slowly – ideally in a low oven (150°C/300°F) covered with foil or in a pan over low heat. Add a splash of stock or water to loosen the gravy and bring it back to life.

What To Eat With Delia Smith’s Slow Cooker Brisket?

The rich, deep flavor of slow-cooked brisket begs for the perfect ensemble of side dishes to elevate the meal from comforting to complete.

1. Creamy Mash or Colcannon: Buttery mashed potatoes – or Irish-style colcannon with cabbage or kale – soak up the brisket’s juices like a dream.
2. Roasted Root Vegetables: Think parsnips, carrots, and sweet potatoes caramelized to golden perfection. Their earthy sweetness plays beautifully with the savory meat.
3. Braised Red Cabbage: A tangy-sweet contrast made with apples, vinegar, and a touch of brown sugar. The vibrant purple hue adds visual interest too.
4. Yorkshire Puddings: If you want to turn this into a quintessentially British Sunday roast, Yorkshire puddings are a must. Their crisp exterior and soft interior pair irresistibly with gravy-drenched brisket.
5. Buttered Greens: Sautéed kale, spinach, or spring greens with garlic and lemon zest add brightness and balance to the meal.
6. Crusty Bread or Horseradish Rolls: Don’t underestimate the pleasure of mopping up that sauce with a hunk of fresh bread. Or go bold with rolls slathered in creamy horseradish for a sharp kick.

Conclusion

Delia Smith’s slow cooker brisket is a treasure of traditional British cooking – rich, hearty, and deeply satisfying. But its brilliance lies not only in its original form, but in its adaptability. Whether you infuse it with global flavors, pair it with bold sides, or reinvent it the next day as sandwiches, tacos, or hash, this dish keeps on giving.

So whether it’s a cozy Sunday dinner or a make-ahead weeknight winner, Delia’s brisket – classic or creatively twisted – belongs in every cook’s repertoire. Just remember: the magic is in the patience, the low heat, and the love stirred into each step.

FAQs

What Ingredients Do I Need For Delia Smith’s Slow Cooker Brisket Recipe?

To make Delia Smith’s slow cooker brisket recipe, you will need: 1.5 kg (approximately 3.

3 lbs) of beef brisket, 2 tablespoons of olive oil, 2 onions (sliced), 2 cloves of garlic (chopped), 2 carrots (peeled and chopped), 1 tablespoon of tomato purée, 1 liter of beef stock, 1 tablespoon of Worcestershire sauce, 1 tablespoon of brown sugar, salt and pepper to taste, and a few sprigs of fresh thyme. Optionally, you can also add a bay leaf or a splash of red wine to enrich the flavor.

How Long Does It Take To Cook Delia Smith’s Slow Cooker Brisket?

Delia Smith’s slow cooker brisket typically requires 7 to 8 hours on low heat to become tender and juicy. However, depending on the size of your brisket, you might need to adjust the cooking time slightly.

If you’re cooking on high heat, it usually takes around 4 to 5 hours. The key is to cook the brisket until it’s fork-tender and the meat easily pulls apart.

Can I Use A Different Cut Of Meat For Delia Smith’s Slow Cooker Brisket Recipe?

While brisket is the recommended cut for Delia Smith’s slow cooker recipe due to its rich flavor and ability to become tender during slow cooking, you can experiment with other cuts of beef, such as chuck roast or round. However, be aware that the texture and flavor may differ slightly, as brisket has a unique marbling that helps it stay moist and flavorful when slow-cooked. If using a different cut, make sure to adjust the cooking time accordingly.