Name: Slow Cooked Beef Brisket
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 4–5 lb (1.8–2.3 kg) beef brisket, fat cap trimmed; 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

Description

A tender, juicy brisket slow-cooked to perfection, ideal for family gatherings and hearty meals.

Ingredients

4–5 lb (1.8–2.3 kg) beef brisket, fat cap trimmed
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

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Instructions

Pat the brisket dry and trim the fat cap to about 1/4 inch.
In a small bowl, mix the salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme. Rub this mix all over the brisket.
Heat the 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. Then transfer it to a slow cooker or Dutch oven.
Add the sliced onions to the skillet and sauté for 3–4 minutes, making sure to scrape up the browned bits from the bottom. Stir in the smashed garlic and cook for 30 seconds.
Pour in the beef broth, add the tomato paste, Worcestershire sauce, and vinegar, then simmer for 1 minute. Pour this mixture over the brisket and add the bay leaves.
For a slow cooker: Cook on Low for 8–10 hours or on High for 5–6 hours until the brisket is fork-tender.
For a Dutch oven: Cover it tightly and bake at 300°F (150°C) for 3 1/2–4 1/2 hours.
Once cooked, let the brisket rest for 20 minutes on a cutting board, tenting it with foil.
Strain out the bay leaves from the cooking liquid and reduce the liquid on the stove for 8–12 minutes to create a glossy gravy.
Slice the brisket against the grain into 1/4-inch slices or shred it. Serve it with the warm gravy and onions.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 300 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American