Name: Slow Cooked Beef Brisket
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
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; 2 tbsp tomato paste; 2 tbsp Worcestershire sauce; 1 tbsp apple cider vinegar; 2 bay leaves; Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder for depth

Description

A delightful dish of slow-cooked beef brisket that is tender and flavorful, perfect for gatherings or cozy family dinners.

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
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
2 bay leaves
Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder for depth

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Instructions

Pat the brisket dry and trim the fat cap to about 1/4 inch. Mix the salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme in a bowl. Rub this mixture all over the brisket.
Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 3–4 minutes per side until deeply browned. Transfer it to a slow cooker or Dutch oven.
In the same skillet, add the sliced onions and sauté for 3–4 minutes, scraping up any browned bits from the bottom. Stir in the smashed garlic and cook for another 30 seconds. Add the beef broth, tomato paste, Worcestershire sauce, and apple cider vinegar; simmer for 1 minute. Pour this mixture over the brisket and add the bay leaves.
For slow cooking: Cook on Low for 8–10 hours or High for 5–6 hours until fork-tender. For oven baking: Cover the Dutch oven tightly and bake at 300°F (150°C) for 3 1/2 to 4 1/2 hours.
Once cooked, let the brisket rest for 20 minutes on a cutting 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 forms a glossy gravy.
Slice the brisket against the grain into 1/4-inch slices or shred it. Serve with warm gravy and onions.

Notes

For extra depth of flavor, consider adding optional liquid smoke or espresso powder. Always slice against the grain for tenderness.

Prep Time: 20 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American