This delicious Jamie Oliver slow-cooker beef brisket is rich, tender, and packed with deep flavors. Cooked low and slow with passata, beef stock, and herbs, it’s an easy, comforting meal for any occasion. Serve it with creamy mash or your favorite sides for a fuss-free dinner everyone will love!
Ingredients Needed
- 1.5kg / 3.3lb rolled brisket (higher-welfare if possible)
- 2 red onions, peeled
- 2 carrots, washed and roughly chopped (no need to peel)
- 2 celery sticks, roughly chopped
- 1 bulb of garlic, halved across the middle
- 30g / 1oz mixed woody herbs (thyme, rosemary, bay)
- 690g / 24oz jar of passata
- 500ml / 2 cups beef stock (organic if possible)
- 2 tbsp dark brown sugar
- 1 tbsp olive oil
- 2 tbsp paprika
- Sea salt and black pepper, to taste
How To Make Slow-Cooker Beef
- Bring the beef to room temperature: Remove the brisket from the fridge 30 minutes before cooking.
- Prepare the vegetables: Peel the onions and roughly chop the carrots and celery. Halve the garlic bulb across the middle.
- Layer the slow cooker: Place the onions, carrots, celery, garlic, and herbs into the slow cooker.
- Add liquids and seasonings: Pour in the passata and beef stock, then stir in the brown sugar.
- Season the beef: Drizzle the brisket with olive oil, rub it with paprika, and season with salt and pepper. Place it on top of the vegetables.
- Slow-cook the brisket: Set the slow cooker to low and cook for 8 hours, until the meat is fork-tender.
- Rest the beef: Remove the brisket and place it on a plate. Cover with foil and let it rest while you prepare the sauce.
- Make the sauce: Strain the cooking liquid through a sieve into a clean pan, pressing gently to extract the flavors. Season to taste with salt, pepper, and a little more sugar if needed.
- Shred and serve: Shred the brisket back into the slow cooker and pour over the sauce. Keep it warm until ready to serve. Enjoy with creamy mashed potatoes and steamed greens!
Recipe Tips
- Use the right cut of beef: Brisket is best for slow cooking because it becomes tender and juicy. Don’t use lean cuts, as they can dry out.
- Sear for extra flavor (optional): For a richer taste, brown the brisket in a pan before adding it to the slow cooker. This step adds depth to the sauce.
- Don’t skip the resting time: Let the brisket rest after cooking to keep it juicy. This helps the meat absorb its own juices for better flavor.
- Adjust the sauce consistency: If the sauce is too thin, simmer it on the stove for a few minutes to thicken. If it’s too thick, add a splash of stock.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover brisket cool to room temperature. Store it in an airtight container with some sauce to keep it moist. It will stay fresh in the fridge for up to 3 days.
- Freeze: Once cooled, place the brisket in a freezer-safe container or bag with some sauce to prevent drying out. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Add the brisket and sauce to a pan over low heat. Cover and let it warm gently for 10–15 minutes, stirring occasionally, until heated through.
Nutrition Facts
Serving Size: 1 serving (216g)
- Calories: 686
- Total Fat: 43.4g
- Saturated Fat: 17.2g
- Total Carbohydrate: 21.2g
- Dietary Fiber: 4g
- Sugars: 15.8g
- Protein: 53g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken, Sausage & Mushroom Stew
- Jamie Oliver Sticky Miso Aubergine
- Jamie Oliver Vegan Pasta Bake
- Jamie Oliver Chicken & Pancetta Party Skewers
Jamie Oliver Slow-Cooker Beef
Description
This delicious Jamie Oliver slow-cooker beef brisket is rich, tender, and packed with deep flavors. Cooked low and slow with passata, beef stock, and herbs, it’s an easy, comforting meal for any occasion. Serve it with creamy mash or your favorite sides for a fuss-free dinner everyone will love!
Ingredients
Instructions
- Bring the beef to room temperature: Remove the brisket from the fridge 30 minutes before cooking.
- Prepare the vegetables: Peel the onions and roughly chop the carrots and celery. Halve the garlic bulb across the middle.
- Layer the slow cooker: Place the onions, carrots, celery, garlic, and herbs into the slow cooker.
- Add liquids and seasonings: Pour in the passata and beef stock, then stir in the brown sugar.
- Season the beef: Drizzle the brisket with olive oil, rub it with paprika, and season with salt and pepper. Place it on top of the vegetables.
- Slow-cook the brisket: Set the slow cooker to low and cook for 8 hours, until the meat is fork-tender.
- Rest the beef: Remove the brisket and place it on a plate. Cover with foil and let it rest while you prepare the sauce.
- Make the sauce: Strain the cooking liquid through a sieve into a clean pan, pressing gently to extract the flavors. Season to taste with salt, pepper, and a little more sugar if needed.
- Shred and serve: Shred the brisket back into the slow cooker and pour over the sauce. Keep it warm until ready to serve. Enjoy with creamy mashed potatoes and steamed greens!
Notes
- Use the right cut of beef: Brisket is best for slow cooking because it becomes tender and juicy. Don’t use lean cuts, as they can dry out.
- Sear for extra flavor (optional): For a richer taste, brown the brisket in a pan before adding it to the slow cooker. This step adds depth to the sauce.
- Don’t skip the resting time: Let the brisket rest after cooking to keep it juicy. This helps the meat absorb its own juices for better flavor.
- Adjust the sauce consistency: If the sauce is too thin, simmer it on the stove for a few minutes to thicken. If it’s too thick, add a splash of stock.
Jamie Oliver Slow-Cooker Beef