Updated 30 September 2026
A slow cooker is made for brisket. Put it on in the morning, and by teatime you have beef that falls apart, with a pot full of gravy. The only real skill is in the first 15 minutes: seasoning and browning the meat properly and getting the liquid right. Here is how to cook beef brisket in the slow cooker, with times for 1kg and 1.5kg joints.
Quick answer: brown the brisket, put it in the slow cooker on a bed of onions with about 300ml of stock, and cook on low for 8 hours (1kg) to 9–10 hours (1.5kg), or on high for 5–6 hours, until it is tender enough to pull apart with a fork.
Slow cooker brisket times
| Joint size | Low | High |
|---|---|---|
| 1kg | 8 hours | 5 hours |
| 1.5kg | 9–10 hours | 6 hours |
| 2kg (in a large slow cooker) | 10–11 hours | 7 hours |
Low gives a more tender, juicier result than high, so use it if you can. Slow cookers vary, so check the brisket an hour before the end. If it is still firm, keep going.
Ingredients (serves 4–6)
- 1–1.5kg beef brisket (such as Brisket Joint 1kg or Flat Brisket 1.5kg)
- 1 tbsp oil
- Salt and black pepper
- 1 tsp smoked paprika (optional)
- 2 large onions, sliced
- 2 carrots, cut into chunks
- 3 garlic cloves, crushed
- 1 tbsp tomato purée
- 300ml hot beef stock (or 200ml stock and 100ml red wine)
- 1 tbsp Worcestershire sauce
- 1 bay leaf and a few sprigs of thyme
- 1 tbsp cornflour mixed with 2 tbsp cold water, to thicken
How to cook beef brisket in the slow cooker
- Season. Pat the brisket dry and rub it with salt, pepper and smoked paprika.
- Brown it. Heat the oil in a frying pan and brown the brisket well on all sides, 8–10 minutes in total. This step is not essential, but it adds a lot of flavour and colour to the gravy.
- Build the base. Put the onions and carrots in the slow cooker. Sit the browned brisket on top, fat side up.
- Deglaze. Stir the garlic and tomato purée into the frying pan for 30 seconds, then add the stock and Worcestershire sauce, scraping up the browned bits. Pour it around the brisket and add the herbs.
- Cook. Put the lid on and cook on low for 8–10 hours or high for 5–6 hours, depending on the size of the joint. Try not to lift the lid, as each peek adds cooking time.
- Check it. The brisket is ready when a fork slides in with no resistance and the meat starts to fall apart.
- Rest and thicken. Lift the brisket onto a board and cover it with foil. Skim the fat off the liquid, pour the liquid into a pan, stir in the cornflour paste and simmer for 2–3 minutes until thickened.
- Slice or pull. For slices, cut across the grain. For pulled brisket, shred with two forks and stir some gravy back through.
The Food Standards Agency advises cooking food until it is steaming hot throughout; after 8 hours on low, the brisket will be well past that.
How much liquid for brisket in a slow cooker?
Less than you think. Slow cookers lose very little moisture, and brisket releases its own juices as it cooks. About 300ml of liquid is enough for a 1–1.5kg joint; it should come roughly a third of the way up the meat. Too much liquid boils the beef and dilutes the gravy.
Which brisket for the slow cooker?
The Brisket Joint 1kg (£19.99) is rolled and tied, so it holds its shape and slices neatly. The Flat Brisket 1.5kg (£29.99) is an even-thickness piece that pulls beautifully; you may need to cut it in half to fit a smaller slow cooker. For a no-measure sauce, Gordon Rhodes Gluten Free Sticky Brisket of Beef (£3.99) makes a rich, sticky braise.
Slow cooker brisket variations
- BBQ pulled brisket: replace the stock with 150ml of BBQ sauce and 150ml of water. Shred and serve in brioche buns with slaw.
- Red wine and mushroom: use half red wine and half stock, and add 250g of chestnut mushrooms for the last 2 hours.
- Ale and onion: replace the stock with a bottle of brown ale and add an extra onion.
- Asian-style: use soy sauce, ginger, star anise and a little honey, and serve with rice and pickled vegetables.
Serving and leftovers
Serve sliced brisket with mash and greens, pulled brisket in rolls or tacos, or stir leftovers into a ragù for pasta. Cool leftovers quickly and keep them covered in the fridge for up to two days, or freeze them in the gravy for up to three months. Reheat until piping hot throughout.
For the oven version, see our beef brisket recipe. The same slow cooker method also works for Beef Chuck 1.5kg (£27.99). Browse our brisket and slow cooker meat, or the full beef range.
Slow cooker brisket FAQs
How long does brisket take in the slow cooker?
About 8 hours on low or 5 hours on high for a 1kg joint, and 9–10 hours on low or 6 hours on high for 1.5kg, until tender enough to pull apart.
Do you need to brown brisket before slow cooking?
It is not essential, but browning adds a lot of flavour and gives the gravy a deeper colour. It takes about 10 minutes.
How much liquid do you put in a slow cooker with brisket?
About 300ml for a 1–1.5kg joint, enough to come a third of the way up the meat. The brisket releases its own juices.
Should brisket be fat side up in the slow cooker?
Yes. With the fat on top, it melts and bastes the meat as it cooks.
Can I put frozen brisket in the slow cooker?
No. Defrost it fully in the fridge first. Frozen meat stays too long at unsafe temperatures in a slow cooker.
