Slow cooker braised brisket with onion gravy - Everything Anna
A delicious slow cooker main course that falls of the bone and delivers a gorgeous flavour any day of the week!
Slow cooker braised brisket with onion gravy1
Slow cooker braised brisket with onion gravy2


  • Duration
  • Cook Time
  • Prep Time
  • Serves 6.Servings


  • 1 (3 to 3 1/2 pound) beef brisket point cut, trimmed of excess fat
  • Coarse salt and freshly ground pepper, to season
  • 2 tablespoons canola oil
  • 2 large yellow onions, sliced
  • 6 cloves garlic, minced
  • 2 tablespoons brandy
  • 1/2 cup dry red wine
  • 1 cup good quality beef stock
  • 1 cup good quality chicken stock
  • 2 tablespoons tomato paste
  • 2 dried bay leaves
  • 2 tablespoons all-purpose flour


Pat brisket dry. Season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add brisket and brown on all sides. Transfer to slow cooker. In same skillet, heat remaining oil and cook onion over medium-low heat for 7 minutes or until soft and translucent. Remove half the onions and set aside. Add garlic; cook 2 minutes. Add brandy, wine and stocks; cook 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 tent with foil. Set slow cooker to high. In small bowl whisk our with 1/2 cup cooking liquid; add to slow cooker stoneware. Continue to cook on high for 15 minutes or until sauce thickens. Discard bay leaves and add remaining onions. Slice brisket thinly across grain. Arrange on platter and pour 1/2 cup of sauce over meat. Serve with remaining sauce.