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Slow Cooker Beef Brisket

Slow Cooker Beef Brisket

iamwinfred
This slow cooker beef brisket is the one I make when I want a big, cozy dinner without babysitting the stove. You rub the brisket, sear it, tuck it into the slow cooker with onions and garlic, and let low heat turn a tough cut into tender, sliceable beef. The cooking juices turn into a rich, savory gravy that makes every bite taste like Sunday dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 340 kcal

Equipment

  • 6 to 7 quart slow cooker
  • 12-inch cast iron skillet for searing
  • Instant-read meat thermometer
  • Sharp slicing knife
  • Fat separator for the cooking juices
  • Tongs and a wooden spoon
  • Small mixing bowl and a whisk
  • Cutting board with a juice groove

Ingredients
  

  • 4 pounds beef brisket flat cut, trimmed to a thin fat cap (about 1.8kg)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil divided
  • 2 large yellow onions thinly sliced
  • 6 cloves garlic minced
  • 1 1/2 cups low sodium beef bone broth 360ml
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon liquid smoke optional
  • 3 bay leaves
  • 4 sprigs fresh thyme
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water, for the gravy
  • fresh chopped parsley for garnish

Instructions
 

  • Take the brisket out of the refrigerator about 30 minutes before cooking. Pat it completely dry with paper towels and trim the fat cap down to about 1/4 inch thick.
  • Stir together the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Sprinkle over every side of the brisket and press the seasoning into the meat. Let sit for 10 minutes.
  • Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Sear the brisket fat side down for 4 to 5 minutes without moving it, then flip and sear the other side for 4 to 5 minutes until deeply browned. Transfer to a plate.
  • Add the remaining 1 tablespoon of olive oil to the skillet and reduce heat to medium. Cook the sliced onions for 6 to 8 minutes until soft and lightly golden. Stir in the garlic for 30 seconds, then the tomato paste for 1 minute. Pour in the broth and scrape up the browned bits.
  • Add the Worcestershire sauce, brown sugar, apple cider vinegar, and liquid smoke (if using) to the skillet. Stir until the brown sugar dissolves, then remove from heat. Spread half the onion mixture in the bottom of the slow cooker and nestle in the bay leaves and thyme.
  • Set the seared brisket on top of the onions, fat side up. Spoon the remaining onions and all the liquid over the brisket. Cover and cook on LOW for 8 to 10 hours without lifting the lid.
  • Start checking at 8 hours by sliding a fork into the thickest part; it should twist easily with little resistance. An instant-read thermometer should read between 195 and 205 degrees F. If still firm, cook another 30 to 60 minutes.
  • Lift the brisket onto a cutting board and tent loosely with foil for 15 minutes. Remove bay leaves and thyme stems from the slow cooker. Pour the cooking liquid and onions into a saucepan, skim off excess fat, and bring to a simmer. Whisk in the cornstarch slurry and cook 2 to 3 minutes until thickened.
  • Find the direction the muscle fibers run and slice across them into 1/4 inch thick slices. Arrange on a platter, spoon the warm onion gravy over the top, sprinkle with fresh chopped parsley, and serve right away.

Notes

  • Choose the flat cut: It is leaner and slices neatly, while the point cut has more fat and shreds more easily.
  • Do not skip the sear: Browning the meat builds flavor that the slow cooker cannot create on its own.
  • Keep it on low: High heat tightens the muscle fibers and can leave the brisket tough and dry.
  • Leave the fat cap on top: As it renders, it bastes the meat and keeps it moist.
  • Slice against the grain: This shortens the fibers so every bite is tender.
  • Rest before slicing: Fifteen minutes lets the juices redistribute instead of running onto the board.
  • Check at 8 hours: Slow cookers vary, so go by tenderness and temperature, not just the clock.
  • Storage: Keep sliced brisket and gravy in an airtight container in the refrigerator for up to 4 days, or freeze with gravy for up to 3 months.
  • Reheating: Warm slices gently in a baking dish with gravy at 325 degrees F for 20 to 25 minutes, or simmer on the stovetop with a splash of broth.
  • Variations: Try BBQ brisket by replacing the broth with 1 cup barbecue sauce mixed with 1/2 cup broth, or add root vegetables under the meat before cooking.

Nutrition

Serving: 1ServingCalories: 340kcalCarbohydrates: 6gProtein: 36gFat: 18gSaturated Fat: 7gSodium: 520mgFiber: 1gSugar: 3g
Keyword beef brisket recipe, crockpot brisket, hands off beef dinner, slow cooker beef brisket, slow cooker beef recipes
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