Christmas Slow Cooker Beef Brisket

• rapeseed oil↗4 tbsp tbsp
• wrapped beef brisket1½kg kg
• light red wine↗750ml ml
• bacon strips4 rashers

  finely chopped

• shallots↗400g g

  2 finely chopped, the rest halved and peeled

• carrot↗1

  finely chopped

• rosemary sprigs↗2

  sprigs removed and finely chopped

• plain flour↗2 tbsp tbsp
• beef stock↗600ml ml
• bay leaf↗2
• cinnamon stick↗1
• star anise1

  (optional)

• unsalted butter↗50g g
• cranberry sauce↗3 tbsp tbsp

  or red currant jelly

Step-by-step instructions

1. 1

   Heat 2 tbsp oil in a large skillet or oven‑proof pot (if using the oven) over medium‑high heat. Generously season the brisket, then sear it on all sides for about 10 minutes. Remove and transfer to the slow cooker. Pour a little red wine into the pan and scrape up the caramelised bits, then pour this over the brisket. (If you are cooking the brisket in the oven, remove the meat into a large bowl, pour the caramelised bits from the pan over it, and continue as instructed below.)

2. 2

   Heat the remaining oil in the skillet or pot and fry the bacon for 3‑4 minutes until golden. Add the sliced shallots, carrot and rosemary. Cook for 10 minutes until the vegetables soften, then add the flour and cook another 1‑2 minutes. Pour in the remaining wine and stock, then add the bay leaves, cinnamon stick and star anise. Bring to a boil, then pour the mixture over the brisket. (Or return the brisket and any juices to the pot.)

3. 3

   Cook the brisket in the slow cooker on low for 6‑8 hours, or transfer the pot to the oven and bake covered at 160 °C/140 °C convection/gas 3 for 3 h 30 min, until the meat is tender enough to be pulled apart with two forks.

4. 4

   About 45 minutes before the brisket finishes cooking, melt the butter in a small skillet over medium heat and fry the halved shallots, skin side down, for 5 minutes until golden. Add them to the brisket for the last 30 minutes.

5. 5

   Place the brisket on a warm plate, cover and let rest. Pour the juices into a skillet and simmer for 5‑10 minutes until reduced. Add the cranberry sauce. Slice or pull the meat into pieces and serve with the sauce on the side. After fully cooling, the brisket can be frozen for up to three months. Thaw in the refrigerator overnight and reheat to a boil.