Slow Cooker Beef Brisket
A tender and flavorful brisket cooked slowly in a rich, savory sauce, perfect for special occasions or cozy family dinners.
Ingredients
Meat
- 4-5 pounds beef brisket, trimmed Choose one with good marbling for better flavor.
Seasonings
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Cooking Ingredients
- 2 tablespoons olive oil For searing the brisket.
- 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 none 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 this 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 the brisket to the slow cooker.
- In the same skillet, cook the onion and garlic until softened.
- Pour in the beef broth to deglaze the skillet. Stir in balsamic vinegar (or red wine), brown sugar, tomato paste, and Worcestershire sauce. Simmer for 2 minutes, then pour this mixture over the 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 the sliced brisket on a platter with its gravy poured over the top.
Notes
Store any leftover brisket in an airtight container in the refrigerator for up to 3 days. To preserve the flavor, keep the gravy with the meat. You can also freeze the brisket for up to 3 months. Just thaw it in the fridge overnight before reheating.