Ingredients

The following ingredients have 4 Servings
  • 1 kg approx beef brisket
  • 2 red onions (sliced)
  • 1 rich beef stockpot (or stock cube)
  • 400 ml boiling water from the kettle
  • 2 tbsp Worcestershire sauce
  • salt and pepper to season
  • 2 tsp dried sage
  • 1 tsp dried rosemary
  • cornflour (to thicken, if needed)

Instruction

  • Brown the meat in a dry pan on a high heat, then place two sliced red onions in the base of the slow cooker. Put the beef on top of the onions.
  • Make 400 ml (2 cups) rich beef stock (broth) using a stockpot (or stock cube), pour into slow cooker.
  • Add the Worcestershire sauce, season the beef with salt and pepper, add 2 tsp dried sage and 1 tsp dried rosemary.
  • Cook on low for 8-9 hours. To make gravy with the juices, thicken with a paste of cornflour and a little cold water, or make a roux in a saucepan using plain flour and butter, and add the juices to that, then heat and stir constantly until thickened,