Slow Cooked Beef Brisket
This slow-cooked beef brisket is tender, juicy, and packed with flavor, making it perfect for family dinners or cozy get-togethers.
Ingredients
For the Brisket
- 4–5 lb beef brisket, fat cap trimmed to about 1/4 inch Use a brisket weighing between 1.8–2.3 kg
- 2 1/2 tsp kosher salt
- 1 1/2 tsp freshly ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried thyme
- 2 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 6 cloves garlic, smashed
- 1 1/2 cups low-sodium beef broth Use gluten-free if needed
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce Use gluten-free if needed
- 1 tbsp apple cider vinegar
- 1/2 tsp liquid smoke or 1 tsp espresso powder Optional for depth
Instructions
Preparation
- Pat brisket dry and trim fat cap to about 1/4 inch.
- Mix salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme. Rub all over brisket.
Searing
- Heat olive oil in a large skillet over medium-high.
- Sear brisket 3–4 minutes per side until deeply browned.
- Transfer to slow cooker (or Dutch oven).
Cooking
- Add onions to the skillet; sauté 3–4 minutes, scraping up browned bits.
- Stir in garlic for 30 seconds.
- Add broth, tomato paste, Worcestershire, and vinegar; simmer 1 minute.
- Pour over brisket and add bay leaves.
- For slow cooker: Cook on low for 8–10 hours (or high for 5–6) until fork-tender.
- For oven: Cover Dutch oven tightly and bake at 300°F (150°C) for 3 1/2–4 1/2 hours.
Finishing Touches
- Rest brisket for 20 minutes on a board, tented.
- Strain cooking liquid; discard bay leaves.
- Reduce liquid on the stove for 8–12 minutes to a glossy gravy.
- Slice brisket against the grain into 1/4-inch slices (or shred).
- Serve with warm gravy and onions.
Notes
This brisket pairs beautifully with creamy mashed potatoes or roasted vegetables. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.