Beef Brisket with a Rich Gravy

This is old-school comfort food made modern. Deeply savoury, fall-apart beef brisket in a rich, glossy gravy, cooked until spoon-soft and ready to collapse into mashed potatoes. It tastes like something that should have taken all afternoon, but thanks to the pressure cooker it’s on the table in 90 minutes flat.

This is the kind of dinner that makes the house smell incredible, quiets a room, and earns you silence at the table except for the odd satisfied grunt. No tricks, no shortcuts that compromise flavour, just smart cooking and a bit of patience while the pressure cooker does the heavy lifting.

Beef Brisket with a Rich Gravy

This beef brisket with rich gravy is proper British comfort food at its best. Big chunks of brisket are seared hard, then pressure-cooked until meltingly tender in a deeply savoury gravy built from beef stock, tomato paste, Worcestershire sauce, smoked paprika, and herbs. The result is beef that shreds effortlessly and a gravy that’s thick, glossy, and packed with flavour.

Blending the gravy at the end gives it a smooth, luxurious texture without needing flour or fuss. Stir the shredded beef back through and you’ve got a dish that feels generous, hearty, and deeply satisfying. Served over mashed potatoes with something green on the side, this is a meal that hits every comfort note without dragging you into an all-day cook.

It’s classic food, cooked smart.

Why brisket is perfect for this

Brisket is a hardworking cut. It’s tough, full of connective tissue, and completely unforgiving if you try to rush it. But treat it properly, with heat and time, and it transforms into something incredible.

Pressure cooking is ideal here. It mimics the effects of long, slow braising but in a fraction of the time. The collagen breaks down, the meat softens, and the flavours concentrate without drying anything out.

Cutting the brisket into large chunks helps too. Smaller pieces dry out and shred too finely. Big chunks give you control, structure, and that satisfying pull-apart texture when the beef is ready.

This is exactly the kind of cut that rewards you for choosing it.

Big flavour, simple structure

This recipe works because every step has a purpose.

Searing the beef builds flavour and colour. Cooking the vegetables in the same pot captures all that goodness. Tomato paste adds depth and richness. Worcestershire sauce brings savoury backbone. Smoked paprika adds warmth and subtle smokiness without turning things spicy.

The gravy isn’t thickened with flour. Instead, it’s reduced naturally and blended smooth, giving you a sauce that feels rich and luxurious without heaviness.

Nothing here is flashy. Everything is deliberate.

Equipment you’ll need

You’ll need a large, heavy-based pot or pan for searing and building the base, plus a pressure cooker to finish the job.

You’ll also need a blender or stick blender to blitz the gravy, a pair of forks for shredding the beef, and something sturdy to serve it all in.

That’s it. No specialist kit pretending to be essential.

Ingredients

1.2 kg beef brisket, cut into 3 big chunks
1 onion, diced
4 cloves garlic, sliced
2 carrots, roughly chopped
500 ml beef stock
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp smoked paprika
1 tsp dried thyme
1 tsp black pepper

Oil, for cooking
Salt

Straightforward ingredients, serious results.

How to make it

Season the beef generously with salt and black pepper. Don’t hold back, this is your foundation.

Heat a large, heavy pot over high heat with a good drizzle of oil. When the oil is hot, add the beef chunks and sear them until deeply browned on all sides. Proper colour matters here. Work in batches if needed so the beef browns rather than steams.

Lift the beef out and set it aside.

Lower the heat slightly and add the diced onion, chopped carrots, and sliced garlic to the same pot. Cook for several minutes until softened and lightly golden, stirring and scraping up the browned bits from the bottom of the pan as you go.

Stir in the tomato paste and cook it out for a minute or two until it darkens slightly and smells rich rather than raw.

Pour in the beef stock and Worcestershire sauce, then add the smoked paprika, dried thyme, and black pepper. Scrape the bottom of the pot thoroughly to release every bit of flavour.

Return the beef to the pot, along with any resting juices.

Transfer everything to your pressure cooker. Seal it and cook on high pressure for 90 minutes.

Once finished, carefully quick-release the pressure.

Lift the beef out into a bowl. It should be incredibly tender. Shred it using two forks and set aside.

Blitz the gravy until completely smooth, either using a blender or a stick blender. Taste and adjust seasoning if needed.

Stir the shredded beef back through the gravy and let it sit for a few minutes so everything comes together.

Serve hot, ideally over mashed potatoes, with something green on the side.

Tips for the best brisket

Brown the beef properly. Pale beef equals bland gravy.

Don’t rush the vegetable stage. Softened veg equals sweeter, richer sauce.

Cut the brisket into large chunks. This helps with texture and moisture.

Blitz the gravy thoroughly. Smooth gravy makes this feel far more luxurious.

Let the beef sit in the gravy for a few minutes before serving. It soaks everything up.

Make it your own

Add a splash of red wine when deglazing for extra depth.

Stir through a knob of butter at the end for added richness.

Add a bay leaf or two during cooking for extra aroma.

If you like a thicker gravy, simmer it briefly after blending before adding the beef back.

A spoon of wholegrain mustard stirred in at the end adds a subtle kick.

What to serve it with

Mashed potatoes are non-negotiable. Creamy mash is the correct answer.

Butter-steamed greens, cabbage, or green beans balance the richness.

Yorkshire puddings if you want to turn it into a full event.

Leftover gravy spooned over toast the next day is elite behaviour.

Storage and leftovers

This brisket keeps beautifully.

Store in the fridge for up to three days. The flavour improves overnight.

Reheat gently on the hob with a splash of water or stock to loosen the gravy.

It also freezes very well. Freeze in portions and defrost overnight before reheating.

Leftovers work brilliantly in pies, sandwiches, or piled onto baked potatoes.

FAQs

Can I do this without a pressure cooker?
Yes. Braise gently on the hob or in the oven at a low temperature for 3.5 to 4 hours until tender.

Can I slice the brisket instead of shredding it?
You can, but shredding gives better texture and integrates it into the gravy.

Is it spicy?
No. Smoked paprika adds warmth, not heat.

Does it need flour to thicken?
No. Blending and reduction do the job properly.

Is this good for batch cooking?
Very. It’s ideal for making ahead.

Final word

This beef brisket with rich gravy is comfort food done right. Deeply savoury, fall-apart tender, and packed with flavour, it’s the kind of dish that feels timeless for a reason.

All the reward of slow cooking, none of the waiting around. This one earns its place.