Slow Cooker Beef Brisket
Why Make This Recipe
Slow Cooker Beef Brisket is a classic dish that brings comfort and rich flavors to the table. It’s perfect for family gatherings or special occasions. The slow cooking process makes the meat tender and juicy, while the seasoning and broth create a delicious sauce. This recipe is also very convenient, as you can prepare it in the morning and let the slow cooker do the work while you go about your day. Plus, leftovers are great for sandwiches or salads!
How to Make Slow Cooker Beef Brisket
Ingredients:
- 4-5 pounds beef brisket, trimmed
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup balsamic vinegar or red wine
- 1/4 cup brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- Fresh thyme sprigs
Directions:
- Pat the brisket dry with paper towels. In a small bowl, mix together the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder. Rub the seasoning mix all over the brisket.
- Heat olive oil in a skillet over medium-high heat. Sear the brisket for about 3-4 minutes on each side. Transfer to the slow cooker.
- In the same skillet, cook onion and garlic until softened. Pour in beef broth to deglaze. Stir in balsamic vinegar (or red wine), brown sugar, tomato paste, and Worcestershire sauce. Simmer for 2 minutes, then pour over brisket.
- Add bay leaves and thyme. Cover and cook on low for 8 to 10 hours.
- Let the brisket rest for 10 minutes before slicing. Serve with the gravy.
How to Serve Slow Cooker Beef Brisket
Serve the brisket sliced and drizzled with the rich gravy from the slow cooker. It pairs well with mashed potatoes, roasted vegetables, or a fresh salad. You can also use the brisket in sandwiches or tacos for a tasty twist!
How to Store Slow Cooker Beef Brisket
To store leftovers, let the brisket cool completely. Place it in an airtight container and refrigerate for up to 4 days. You can also freeze it for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven or microwave.
Tips to Make Slow Cooker Beef Brisket
- Trim excess fat from the brisket to prevent the dish from becoming greasy.
- Let the brisket rest after cooking to help the juices settle for a more tender slice.
- Feel free to adjust the seasonings to your taste. Adding more spices can enhance the flavor.
Variation
You can customize this recipe by adding vegetables like carrots or potatoes into the slow cooker. They will soak up the flavors and make a complete meal.
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts like chuck roast, but cooking times may vary.
2. Is it necessary to sear the brisket?
While it’s not essential, searing adds extra flavor and color to the meat.
3. Can I make this recipe in a pressure cooker?
Yes, you can cook it in a pressure cooker for about 1.5 to 2 hours on high pressure, followed by a natural release.
Slow Cooker Beef Brisket
Ingredients
Main ingredients
- 4-5 pounds beef brisket, trimmed
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup balsamic vinegar or red wine
- 1/4 cup brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- Fresh sprigs thyme
Instructions
Preparation
- Pat the brisket dry with paper towels.
- In a small bowl, mix together kosher salt, black pepper, smoked paprika, onion powder, and garlic powder.
- Rub the seasoning mix all over the brisket.
Cooking
- Heat olive oil in a skillet over medium-high heat.
- Sear the brisket for about 3-4 minutes on each side.
- Transfer the brisket to the slow cooker.
- In the same skillet, cook onion and garlic until softened.
- Pour in beef broth to deglaze.
- Stir in balsamic vinegar (or red wine), brown sugar, tomato paste, and Worcestershire sauce.
- Simmer for 2 minutes, then pour over brisket.
- Add bay leaves and thyme.
- Cover and cook on low for 8 to 10 hours.
Serving
- Let the brisket rest for 10 minutes before slicing.
- Serve with the gravy from the slow cooker.
Notes
Slow Cooker Beef Brisket
Ingredients
Main ingredients
- 4-5 pounds beef brisket, trimmed Trim excess fat for a less greasy dish.
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil For searing the brisket.
- 1 large onion, sliced To add flavor to the broth.
- 3 cloves garlic, minced Enhances flavor.
- 1 cup beef broth For deglazing and flavor.
- 1/2 cup balsamic vinegar or red wine
- 1/4 cup brown sugar Adds sweetness.
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce Deepens flavor.
- 2 bay leaves
- Fresh thyme sprigs For garnish and flavor.
Instructions
Preparation
- Pat the brisket dry with paper towels.
- In a small bowl, mix together kosher salt, black pepper, smoked paprika, onion powder, and garlic powder.
- Rub the seasoning mix all over the brisket.
Cooking
- Heat olive oil in a skillet over medium-high heat.
- Sear the brisket for about 3-4 minutes on each side.
- Transfer the brisket to the slow cooker.
- In the same skillet, cook onion and garlic until softened.
- Pour in beef broth to deglaze.
- Stir in balsamic vinegar (or red wine), brown sugar, tomato paste, and Worcestershire sauce.
- Simmer for 2 minutes, then pour over brisket.
- Add bay leaves and thyme. Cover and cook on low for 8 to 10 hours.
Serving
- Let the brisket rest for 10 minutes before slicing.
- Serve with the gravy from the slow cooker.
