Slow cooker braised brisket, with onion gravy, roasted potato wedges, and sautéed spinach


A delicious slow cooker main course that falls of the bone and delivers a gorgeous flavour. Here, with potato wedges and spinach, it's a man meal fit for the whole family.

I love serving it all together on a large platter in the middle of the table, but you can also serve it separately if you prefer. 


1 (3 to 3 1/2 pound) beef brisket

Coarse salt and freshly ground pepper, to season

2 tablespoons extra-virgin oil

2 large yellow onions, chopped

6 cloves garlic, minced

2 tablespoons brandy

1/2 cup dry red wine

1 cup beef stock (made with 1/2 piece Knorr gel pack)

1 cup chicken stock (made with 1/2 piece Knorr gel pack)

2 tablespoons tomato paste

2 dried bay leaves

Roasted potato wedges

4 russet potatoes, each cut into 8 wedges

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper, to season


5 to 6 cups spinach

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper, to season


Pat brisket dry. Season with salt and pepper. Heat 1 tablespoon olive oil in Dutch oven over medium-high heat. Add brisket and brown on all sides. Transfer to slow cooker. In same skillet, add 1 tablespoon olive oil, reduce heat to medium to low, and cook for 1 minute; add onion and cook for 5 minutes. Add brandy, wine and stocks; cook covered for 10 minutes. Stir in tomato paste and add bay leaves. Pour mixture over brisket. Cover and cook on low 8 to 10 hours or high 4 to 5 hours, or until meat is very tender. Transfer brisket to platter and rest for 20 minutes. 

Meanwhile for potatoes, preheat oven to 375°F. In large bowl, toss potato wedges with olive oil, salt and pepper. Spread on parchment-lined baking sheet and roast for 30-45 minutes turning once halfway through cooking time. 

For spinach, heat olive oil in large skillet over medium heat, add spinach and cook for 1 minute. Season with salt and pepper; remove from heat.

To serve, place potato wedges on large platter. Slice brisket thinly across grain and place with onions and garlic, on top of potatoes. Pour 1/2 cup of sauce over meat, discarding bay leaf. Serve with remaining sauce and cooked spinach.