Slow Cooker Beef Brisket
Fall-apart tender beef brisket cooked low and slow with a rich, flavorful sauce. Perfect for special occasions or comforting family dinners, this dish pairs beautifully with mashed potatoes or roasted vegetables.
Ingredients
- 4-5 pounds beef brisket trimmed
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 2 tbsp olive oil
- 1 large onion sliced
- 3 cloves garlic minced
- 1 cup beef broth
- 0.5 cup balsamic vinegar or red wine for a richer flavor
- 0.25 cup brown sugar
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 leaves bay leaves
- fresh thyme sprigs
Instructions
- Pat the brisket dry and rub with a mixture of salt, pepper, smoked paprika, onion powder, and garlic powder. Heat olive oil in a skillet over medium-high heat and sear the brisket for 3–4 minutes per side until browned. Transfer to the slow cooker.
- In the same skillet, sauté onions and garlic for 3–4 minutes. Deglaze with beef broth, scraping up the browned bits. Add balsamic vinegar, brown sugar, tomato paste, and Worcestershire sauce. Simmer for 2 minutes and pour over the brisket in the slow cooker.
- Place bay leaves and thyme sprigs on top of the brisket. Cover and cook on low for 8–10 hours, until the brisket is tender and easily shredded with a fork.
- Remove the brisket from the slow cooker and let it rest for 10 minutes. Slice against the grain into thin pieces for maximum tenderness.
- Strain the cooking juices and thicken with a cornstarch slurry, if desired. Cook on high in the slow cooker for 15–20 minutes until thickened. Serve over sliced brisket.
Notes
For best results, prepare the brisket a day ahead and reheat gently. The flavors deepen when allowed to rest overnight.
Nutrition
Calories: 450kcal
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