Slow Cooker Brisket in Beer Gravy
Slow Cooker Brisket in Beer Gravy



  • 1.2kg rolled brisket
  • 2 tbsp veg oil
  • 2 sliced onions
  • 4 tbsp flour
  • 500ml ale
  • 1 tbsp Vegemite
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • ½ bunch fresh thyme
  • 2 bay leaves
  • 500ml beef stock 2 tsp cornflour
  • Season the brisket and heat the oil in a frying pan. Sear the meat until browned all over, then transfer to a plate. Fry the onions with a pinch of salt until golden, then sprinkle in the flour and stir until well-mixed. Pour in the ale to deglaze the pan, and tip everything into the slow cooker.
  • Add the Vegemite, sugar, and vinegar, followed by the beef and herbs. Top up with stock to ensure the brisket is half submerged, then cover and cook on low for 7-8 hours. Reduce the brisket and simmer the sauce for 10-15 mins in a pan until thickened, then carve and serve with the sauce and mash.
8 hrs
6 serving

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