Another delicious recipe from Nathan Anthony’s Bored of Lunch cookbook is this spiced beef brisket, made with red wine, red chili, beef stock, star anise, and ground cinnamon.

To cook Beef Brisket in your slow cooker or crockpot, combine all ingredients, coat the meat well, and cook on high for 7 hours.

This dish is a wonderful blend of flavors that come together perfectly in the slow cooking process, making it a delightful main course that’s both satisfying and impressively easy to prepare.

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Can I Use a Different Type of Meat for This Recipe?

Yes, you can use chicken thighs or pork shoulder as alternatives to beef brisket. Both options will need to be cooked until they are tender and easily shredded, similar to how the beef is prepared in the recipe.

What Can I Substitute for Red Wine in the Cooking Liquid?

If you prefer not to use red wine, a good substitute is beef broth mixed with a tablespoon of balsamic vinegar. This mixture mimics the depth and slight acidity of red wine, enhancing the overall flavor of the dish.

Slow Cooker Beef Brisket Ingredients

• 1 kg beef brisket
• 300 ml red wine
• 1 red chili, finely chopped
• 300 ml beef stock
• 1-star anise
• 1 teaspoon ground cinnamon
• 2.5 cm piece of fresh ginger, grated
• 2 teaspoons Chinese five-spice powder
• 1 teaspoon dried basil
• 1 tablespoon hoisin sauce
• 5 tablespoons honey
• 1 teaspoon brown sugar
• 1 whole head of garlic, cloves peeled and minced
• 6 tablespoons soy sauce
• 1 teaspoon curry powder
• Fresh coriander, chopped (for garnish)
• Sliced red chili (for garnish)

How To Make Slow Cooker Beef Brisket

1. Sear the brisket: Preheat a nonstick frying pan over high heat. Add the beef brisket and sear on all sides until it is browned evenly. This should take about 3-4 minutes per side.
2. Prepare the slow cooker mixture: While the brisket is searing, combine the red wine, beef stock, chopped red chili, star anise, ground cinnamon, grated ginger, Chinese five-spice, dried basil, hoisin sauce, honey, brown sugar, minced garlic cloves, soy sauce, and curry powder in the slow cooker. Stir these ingredients together to mix well.
3. Cook the brisket: Transfer the seared brisket to the slow cooker. Turn the brisket in the liquid a few times to ensure it is well-coated. Cover the slow cooker and set it to cook on high for 7 hours. The brisket should be tender and easily shredded with a fork when done.
4. Shred and serve: Remove the brisket from the slow cooker and shred the meat using two forks. Skim any excess fat from the surface of the cooking liquid, if necessary, and adjust the seasoning to taste. Return the shredded beef to the slow cooker and stir to mix with the cooking juices.
5. Garnish and present: Serve the brisket hot, garnished with chopped fresh coriander and slices of red chili.

Recipe Tips

• Adjust cooking time: Depending on your slow cooker model, cooking times may vary slightly. To ensure perfectly tender brisket, start checking the meat after 6.5 hours of cooking; it should shred easily with a fork.
• Balance the sweetness: If you prefer a less sweet flavor profile, reduce the honey to 3 tablespoons and increase the hoisin sauce for a deeper umami flavor. This adjustment will also enhance the savory notes of the beef.
• Enhance with smoke: For a smoky flavor, add a teaspoon of liquid smoke to the sauce mixture before cooking. This will give the brisket a barbecue-like essence, mimicking a smoked cooking method.
• Skim the fat: After cooking, let the sauce settle for a few minutes and skim off any excess fat that rises to the top. This will make your sauce less greasy and highlight the rich flavors of the spices.
• Increase spiciness: If you enjoy a spicier dish, add an extra chopped red chili or a teaspoon of chili flakes to the sauce. This will elevate the heat without overshadowing the complex flavors of the spices.

Recipe Variations

• Different proteins: Try this recipe with other meats, such as chicken thighs or pork shoulder. The cooking time may need to be adjusted based on the type of meat used; typically, chicken would cook faster than pork.
• Low-sodium option: Replace the regular soy sauce with a low-sodium alternative and reduce the added salt. This will help maintain the dish’s flavor integrity while catering to a low-sodium diet.
• Alcohol-free version: Instead of red wine, use an equal amount of beef broth mixed with a tablespoon of balsamic vinegar. This provides a similar depth of flavor and tanginess to the sauce without the alcohol.
• Sweet and fruity variation: Add a chopped apple and a half cup of dried cranberries along with the other ingredients. This will infuse the brisket with sweet and tart flavors, making it uniquely appealing.

What To Serve With Beef Brisket

Serve your Slow Cooker Beef Brisket with creative sides like caramelized Brussels sprouts, creamy polenta, or a tangy apple slaw. Consider roasted beet salad and sweet potato wedges for color and balance.

You can also pair it with garlicky green beans or a fresh kale salad with vinaigrette.

How To Store Leftover Beef Brisket

In The Fridge:

Store leftover Beef Brisket in the fridge by placing it in an airtight container. First, let the brisket cool to room temperature. Then, pour some of the cooking liquid over it to keep it moist. This method will keep the brisket fresh for up to three days.

In The Freezer:

You can freeze Beef Brisket by wrapping it tightly in aluminum foil or freezer wrap. Then place it in a freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn. This will keep it good for up to three months.

How To Reheat Leftover Beef Brisket

Reheat your leftover Beef Brisket by placing it in a baking dish with some of the cooking liquid. Cover tightly with foil and bake at 325°F (165°C) until heated through.

Check out More Slow Cooker Recipes:

• Bored of Lunch’s Chilli Con Carne Macaroni Melt
• Bored Of Lunch Slow Cooker Beef Curry
• Slow Cooker Honey Chilli Beef Noodles