Slow-cooked roast beef brisket recipe

(213 ratings)

Letting this beef stew slowly in a slow cooker or low oven makes it deliciously tender and full of flavour. Serve with classic roast trimmings:

  • healthy
Preparation Time15 mins
Cooking Time6 hours
Total Time6 hours 15 mins
Nutrition Per PortionRDA
Calories488 Kcal24%
Fat21 g30%
Saturated Fat7 g35%

Letting this beef stew cook slowly in a slow cooker or low oven makes it deliciously tender and full of flavour. With the carrots, celery, white wine and herbs, the beef also makes a delicious gravy simply from its own cooking juices. Serve up with your usual roast trimmings or mashed potatoes and cabbage wedges for a delicious family meal.


  • 1.8kg boned and rolled brisket of beef
  • 4-6 garlic cloves, peeled and thinly sliced
  • 3tbsp olive oil
  • 12 shallots, peeled
  • 75g diced pancetta
  • 1 large carrot, peeled and diced
  • 3 celery sticks – 1 finely chopped, 2 cut into 5cm lengths
  • 1 x 75cl bottle fruity red wine
  • A few sprigs of thyme
  • 2-3 bay leaves
  • 2tbsp tomato purée/ketchup
  • 1tsp muscovado sugar
  • About 300g Chantenay or young carrots




  1. Make deep cuts in the beef and push garlic slivers down inside. Season the meat. Set the oven to 160°C/320°F/Gas Mark 3.
  2. Heat 1tbsp oil in a large frying pan and brown the meat all over. Put in a casserole or a warmed slow-cook pot. Add 1tbsp oil to the pan with the shallots and brown them. Set aside in a bowl. Reduce the heat and cook the pancetta, diced carrot and celery for 5 minutes.
  3. Pour in the wine, add the thyme, bay leaves, tomato purée/ketchup and sugar. Bring to a simmer and pour over the beef in the casserole or pot. Cover and cook in the oven for 2½-3 hours or in the pot on High for 4 hours.
  4. Add the shallots, carrot and rest of the celery. Cover and cook in the oven for another 1½ hours or in the pot for 2-3 hours.
  5. Put meat on a serving platter with the veg, cover with foil and leave for 10 minutes. Boil the cooking juices in a pan to reduce and thicken. Season. Serve the meat, along with mashed potatoes and wedges of cabbage.
Top Tip for making Slow-cooked roast beef brisket

To make shallots easier to peel, put them in a pan, cover with cold water, bring to the boil and simmer for 5 minutes. Cool them under cold running water and peel.

Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.