Description
Indulge in the comfort of slow cooked beef brisket – Tender, Soul-Warming Perfection. This dish transforms tough cuts of beef into a succulent masterpiece with minimal effort. The secret lies in the slow cooking process, which tenderizes the meat while infusing it with rich flavors from aromatic spices and savory broth. Ideal for family gatherings or cozy weeknight dinners, this recipe allows you to impress your guests without spending hours in the kitchen. Serve it alongside fluffy mashed potatoes or hearty roasted vegetables, and watch everyone come back for seconds!
Ingredients
Scale
- 4–5 lb beef brisket
- 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
- 1 tbsp apple cider vinegar
- 2 bay leaves
Instructions
- Pat brisket dry and trim fat cap to about 1/4 inch. In a bowl, mix together kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme. Rub this spice mixture all over the brisket evenly.
- Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 3–4 minutes per side until deeply browned. Transfer the seared brisket to your slow cooker or Dutch oven.
- Add sliced onions to the skillet; sauté for about 3–4 minutes while scraping up any browned bits from the bottom. Stir in smashed garlic cloves for an additional 30 seconds until fragrant.
- Add low-sodium beef broth, tomato paste, apple cider vinegar, and bay leaves to the skillet. Allow it to simmer for one minute before pouring this mixture over the brisket in the slow cooker.
- For the slow cooker: Cook on Low for about 8–10 hours or on High for 5–6 hours until fork-tender. For the Dutch oven method: Cover tightly and bake at 300°F (150°C) for approximately 3 ½ to 4 ½ hours.
- Once done cooking, rest the brisket on a board covered loosely with foil for around 20 minutes. Strain the cooking liquid discarding bay leaves. Reduce this liquid on stovetop heat for about 8–12 minutes until it achieves a glossy gravy consistency. Finally, slice against the grain into 1/4-inch slices or shred as desired. Serve warm with gravy drizzled over top!
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (approximately 5 oz)
- Calories: 370
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 110mg