Ingredients

• 1.5kg-2kg beef brisket
• 2 brown onions, sliced
• 4 cloves garlic, smashed
• 2 carrots, cut into thick chunks
• 1 cup dry red wine (Shiraz or Cab Sav works best)
• 1 cup beef stock
• 1/4 cup balsamic vinegar
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 2 sprigs fresh rosemary or thyme (or 1 tsp dried)
• 2 bay leaves
• Salt, heavy black pepper, and olive oil

Instructions

1. Rub the brisket generously with salt and pepper. Heat oil in a large pan over high heat. Sear the meat for 3–4 minutes per side until it has a dark, crusty brown colour. Don’t skip this—it’s where the deep flavour comes from.

2. Remove the meat and put it in the slow cooker. In the same pan, toss in the onions and carrots for 5 minutes. Stir in the tomato paste and garlic for 1 minute until fragrant.

3. Pour the red wine into the pan, scraping all the brown bits (the “fond”) off the bottom. Let it bubble for 2 minutes to cook off the harsh alcohol scent.

4. Pour the wine/onion mixture over the brisket in the slow cooker. Add the beef stock, balsamic vinegar, brown sugar, and herbs. The liquid should come about halfway up the side of the meat.

5. Cover and cook on LOW for 10 hours. You want it so tender that it almost falls apart when poked with a fork.

6. Remove the meat and herbs. Skim any excess fat off the top of the liquid. Pour the liquid into a saucepan and simmer on high for 10 minutes to reduce it by half. For a thicker gravy, whisk in a “slurry” (1 tbsp cornflour mixed with 1 tbsp cold water).

7. Slice the brisket against the grain and pour that glossy red wine reduction all over it.