Slow-Cooker Christmas Beef Brisket with Red Wine Gravy

Heat 2 tbsp of the rapeseed oil in a large frying pan or flameproof casserole over medium-high heat. Season the brisket generously with salt and pepper, then brown the meat thoroughly on all sides for about 10 minutes until a deep crust forms. Transfer the meat to a slow cooker.

Pour a splash of the red wine into the hot frying pan and stir to scrape up all the caramelized bits from the bottom. Pour this flavorful liquid over the brisket in the slow cooker.

Heat the remaining oil in the same pan and fry the chopped bacon for 3-4 minutes until golden and crispy. Add the finely chopped shallots, carrot, and rosemary. Cook for 10 minutes until the vegetables have softened.

Stir the flour into the pan and cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the remaining wine and beef stock, then add the bay leaves, cinnamon stick, and star anise. Bring the mixture to a boil, then pour it over the brisket.

Cover and cook the brisket in the slow cooker on Low for 6-8 hours until the meat is tender enough to shred easily with two forks. If using an oven, cook in a covered casserole at 160°C/140°C fan for 3 hours 30 minutes.