Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Beef Brisket Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 1 from 1 review
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 8-10 hours (low) or 4-5 hours (high)
  • Total Time: 8-10 hours (low) or 4-5 hours (high)
  • Yield: 6-8 servings
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegetarian

Description

This Slow Cooker Beef Brisket is a melt-in-your-mouth, tender dish that’s packed with deep, savory flavor. Slow-cooked to perfection, this brisket becomes incredibly juicy and flavorful, making it a fantastic choice for dinners, holiday meals, or any special gathering. With minimal effort and maximum flavor, this dish is the ultimate comfort food.

Ingredients

  • 3–4 lbs beef brisket (flat cut)
  • 1 tbsp olive oil (for searing)
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 2 tsp smoked paprika
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/4 tsp ground cumin (optional)
  • Fresh parsley for garnish (optional)

Instructions

1️⃣ Sear the Brisket: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the brisket on all sides for 3-4 minutes until browned. This step adds depth and flavor to the meat.

2️⃣ Prepare the Slow Cooker: Place sliced onions and minced garlic at the bottom of the slow cooker to create a flavorful base.

3️⃣ Season the Brisket: In a small bowl, mix together soy sauce, beef broth, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, salt, onion powder, garlic powder, thyme, and cumin (if using). Stir until the sugar dissolves.

4️⃣ Cook the Brisket: Place the seared brisket on top of the onions and garlic in the slow cooker. Pour the seasoning mixture over the brisket, ensuring it’s evenly covered.

5️⃣ Slow Cook: Cover and cook on low for 8-10 hours, or high for 4-5 hours, until the brisket is tender and easily shreds with a fork. Cooking on low gives the most tender results.

6️⃣ Shred the Brisket: Once the brisket is done, remove it from the slow cooker and let it rest for 10 minutes. Shred the brisket using two forks, then return the shredded meat to the slow cooker to soak up the juices.

7️⃣ Serve: Serve the brisket over mashed potatoes, rice, or on sandwich rolls. Garnish with fresh parsley if desired.

Notes

  • Searing the Brisket: While searing the brisket is optional, it helps develop a rich, flavorful crust that enhances the overall taste. If you’re short on time, you can skip this step, but the brisket might lack some of the depth that searing provides.

  • Slow Cooker Size: Make sure your slow cooker is large enough to fit the brisket comfortably. A 6-quart slow cooker is ideal for a 3-4 lb brisket. If your brisket is larger, you may need to adjust the cooking time or cut the brisket in half to fit.

  • Broth Variations: You can substitute the beef broth with chicken broth for a lighter flavor, but beef broth provides a richer, more savory base. If you want to enhance the flavor, consider adding a splash of red wine along with the broth.

  • Vegetable Add-Ins: If you’d like to make it a one-pot meal, you can add vegetables like carrots, potatoes, or parsnips. Just chop them into large chunks and add them with the brisket. They’ll soak up the savory juices and cook to tenderness during the slow cooking process.

  • Flavor Adjustments:

    • For a smokier flavor, increase the amount of smoked paprika or add a few drops of liquid smoke.
    • To give it a spicy kick, you can add a diced jalapeño, or a dash of hot sauce to the sauce mixture.
    • For a barbecue-style brisket, substitute the soy sauce and Worcestershire sauce with barbecue sauce for a sweet and tangy profile.

  • Resting Before Shredding: After cooking, let the brisket rest for at least 10 minutes before shredding. This allows the juices to redistribute, making the meat more tender and moist when you shred it.

  • Storage and Leftovers:

    • Leftover brisket can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to store the sauce with it to keep it moist.
    • This brisket freezes well too! Once cooled, transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

  • Reheating: When reheating, you may need to add a little beef broth or water to moisten the brisket if it’s become dry. Reheat it in a skillet on the stovetop or in the microwave.

  • Cooking Time Tip: Slow cooking on low heat (8-10 hours) yields the most tender results, but you can cook it on high heat (4-5 hours) if you’re in a rush. The longer cooking time on low allows the meat to break down and become incredibly tender.

  • Substituting Worcestershire Sauce: If you don’t have Worcestershire sauce, you can substitute it with soy sauce, balsamic vinegar, or a mix of soy sauce and a little vinegar for similar umami and tang.

  • Thickening the Sauce: If you prefer a thicker sauce or gravy, you can make a cornstarch slurry (mix cornstarch and water) and stir it into the sauce at the end of the cooking process. Alternatively, you can simmer the sauce on the stovetop after removing the brisket to thicken it naturally.

Find it online: https://justcooksimple.com/slow-cooker-beef-brisket-recipe/