Slow Cooker Beef Brisket
Ingredients
- 4-5 pounds of trimmed breast meat
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon garlic 1/2 powder
- 2 tablespoons olive oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 cup beef broth
- 1/2 cup balsamic vinegar or red wine (stronger)
- 1/4 cup brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- Fresh thyme sprig
Slow Cooker Beef Brisket
How to make
1. Start by patting your breasts. and paper towels. Next, make a spice blend by combining salt, black pepper, smoked paprika, onion powder, and garlic powder in a small bowl.
2. Rub the entire breast with this spice mixture, applying it generously on both sides.
3. Heat olive oil in a large skillet over medium heat. Sear the brisket for about 3-4 minutes on each side until golden brown, then place in the slow cooker.
4. In the same pot, add the sliced onion and garlic and cook until soft and fragrant, about 3 minutes.
5. Pour in the beef broth and deglaze the pan, removing any browned bits from the bottom of the pan. Stir in the balsamic vinegar, brown sugar, tomato paste, and Worcestershire sauce. Simmer the mixture for 2 minutes, then pour over the brisket in the slow cooker.
6. Scatter a few bay leaves and fresh thyme sprigs over the breast.
7. Cover and simmer over low heat for 8 to 10 hours, until the breast meat is tender.
8. When ready, let the brisket rest before slicing it along the grain. Serve with gravy made from gravy. Strain if necessary to make a smoother gravy.
Variations and Tips:
– Adjust Sweetness: If you prefer sweetness, you can add a little honey or maple syrup to the sauce.
– Add some spice: If you’re looking for a kick, add some chipotle or a pinch of chili flakes to your adobo sauce for some heat.
– Thicken the sauce: To thicken the sauce to a gravy-like consistency, whisk 1 tablespoon cornstarch with cold water and stir into the juices. Cook on high heat in the slow cooker for another 15-20 minutes until desired thickness.
Remember, the key to great brisket is patience. Slow and steady wins this race, giving the meat flavor and tenderness that doesn’t need to be rushed. Enjoy your journey. And more importantly, enjoy the celebration that awaits you.