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.

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. 

Slow cooker braised brisket with onion gravy1
Slow cooker braised brisket with onion gravy2
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4 to 6Servings

Ingredients

  • 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

Spinach

  • 5 to 6 cups spinach 

  • 2 tablespoons extra-virgin olive oil

  • Coarse salt and freshly ground pepper, to season

Preparation

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.