Slow Cooked Beef Brisket – Tender, Soul-Warming Perfection

Why Make This Recipe

Slow cooked beef brisket is a comforting dish that brings people together. Its tender, juicy meat and rich flavors are perfect for family dinners or gatherings with friends. This recipe is easy to follow, making it a great choice for both novice and experienced cooks. The slow cooking process allows the flavors to deepen, resulting in a meal that feels like a warm hug.

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How to Make Slow Cooked Beef Brisket

Ingredients

• 4–5 lb (1.8–2.3 kg) beef brisket, fat cap trimmed to about 1/4 inch
• 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
• 2 bay leaves
• Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder for depth

Directions

1. Pat the brisket dry and trim the fat cap to about 1/4 inch. In a small bowl, mix kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme. Rub this mixture all over the brisket.

2. Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 3–4 minutes on each side until it is deeply browned. Transfer the brisket to a slow cooker or a Dutch oven.

3. Add the sliced onions to the skillet and sauté for 3–4 minutes, scraping up any browned bits from the bottom. Stir in smashed garlic for about 30 seconds. Add beef broth, tomato paste, Worcestershire sauce, and vinegar; let it simmer for 1 minute. Pour this mixture over the brisket and add bay leaves.

4. For slow cooking, set the slow cooker to Low and cook for 8–10 hours (or on High for 5–6 hours) until the meat is fork-tender. If using a Dutch oven, cover it tightly and bake in the oven at 300°F (150°C) for 3 1/2–4 1/2 hours.

5. Once done, let the brisket rest for 20 minutes on a board, tented with foil. Strain the cooking liquid and discard the bay leaves. Reduce the liquid on the stove for 8–12 minutes until it becomes a glossy gravy.

6. Slice the brisket against the grain into 1/4-inch slices (or shred). Serve the brisket with warm gravy and onions.

How to Serve Slow Cooked Beef Brisket

Serve the brisket on a large platter, drizzled with the rich gravy and topped with sautéed onions. It pairs beautifully with mashed potatoes, roasted vegetables, or even a simple side salad. Add some warm, crusty bread to soak up the gravy for a complete meal.

How to Store Slow Cooked Beef Brisket

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. For longer storage, you can freeze the brisket and gravy together. Wrap the meat tightly in plastic wrap and then in aluminum foil. It will last in the freezer for about 2–3 months.

Tips to Make Slow Cooked Beef Brisket

• Always trim the fat cap to ensure it is not too greasy.
• Allow the brisket to rest after cooking to retain its juices better.
• If you want deeper flavor, consider adding smoked chipotle or other spices to the rub.
• Don’t skip the reduction of the cooking liquid; it makes a huge difference in flavor.

Variation

For a different twist, you can add vegetables like carrots or potatoes to the slow cooker. This adds more flavor and turns the dish into a one-pot meal.

FAQs

Can I use a different cut of meat?
Yes, while brisket is ideal, you can use a chuck roast or a similar cut for slow cooking.

Can I cook this in a pressure cooker?
Yes, you can cook the brisket in a pressure cooker on high for about 60-75 minutes, followed by a natural release.

How do I know when the brisket is done?
The brisket is done when it is fork-tender and easily shreds with a fork. It should have an internal temperature of around 190°F (88°C) to 205°F (96°C) for best results.

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