Name: Slow Cooked Beef Brisket
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 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

Tender and juicy slow cooked beef brisket, bursting with flavor and perfect for family gatherings.

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

Cook Mode Prevent your screen from going dark

Instructions

Pat the brisket dry and trim the fat cap down to about 1/4 inch.
In a bowl, mix together the salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme. Rub this spice mix all over the brisket.
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 the slow cooker or Dutch oven.
Add the sliced onions to the skillet and sauté for 3–4 minutes, scraping up any browned bits. Stir in the garlic and cook for another 30 seconds. Then add the broth, tomato paste, Worcestershire sauce, and vinegar. Bring to a simmer for 1 minute and pour it over the brisket. Add the bay leaves.
If using a slow cooker, cook on Low for 480–600 minutes or on High for 300–360 minutes until fork-tender. For the oven, cover the Dutch oven tightly and bake at 300°F (150°C) for 210–270 minutes.
Once done, let the brisket rest for 20 minutes on a cutting board, tented with foil. Strain the cooking liquid and discard the bay leaves, then reduce the liquid on the stove for 8–12 minutes to make a glossy gravy.
Slice the brisket against the grain into 1/4-inch slices, or shred it if you prefer. Serve with the warm gravy and onions.

Notes

Ensure your brisket is well-trimmed for the best texture. Let the meat rest before slicing to keep it from drying out. For extra flavor, experiment with adding different herbs or spices to your rub.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American