Slow Cooker Beef Brisket
This is it folks. Stop scrolling – you’ve found it. The slow cooker brisket recipe to impress. I’d say invite the neighbours… but you’ll want to be greedy with this one and save the leftovers for yourself. The only downside to this recipe is that if you make it for your friends, they’ll likely want to come back again. That being said, make sure it’s shared with good company ๐
Tender, Flavourful and oh the gravy!
Best part about using a slow cooker? You can set it up in the morning and rest assured that it will work its magic without having to lift a finger during the cooking process. Just be sure to give yourself enough time so it’s ready for dinner. I’ve made the mistake of starting late and enjoying it as a midnight snack.
I must admit the gravy was so delicious I had a hard time throwing it away once the meat was finished. In fact, I actually saved it in a jar and used it to add flavour to ground beef two days later.
Don’t be afraid to switch things up. Customize the recipe by adding mushrooms, carrots or other root vegetables. You can even get creative with fresh herbs & spices.
Best Sides?
This is perfect over a bed of rice, with a side of potato or enjoy over pasta like Hungarians do with stew. If you’re lucky enough to have leftovers, they’re perfect for soft or hard shell tacos the next day. Tender and full of flavour.. Brisket tacos are simply a game changer. You’ll never want to eat them any other way!
What Cut tO Buy?
Brisket is the large section of meat from the breast or lower chest area of the cow. You can purchase the first cut (also known as flat cut) or second cut (also known as point).
I recommend purchasing 4-6lbs of first/ flat cut for this recipe. It is the larger, leaner and typically more expensive option of the two. The flat cut is more even in shape (usually rectangle) and slices beautifully.
NOTE: The cut of Brisket illustrated in these photos is the second/ point cut. I would definitely opt for the flat cut in the future as I had to trim a lot more fat than I had originally hoped. That being said, this is a great choice for those who enjoy “fattier” meat and prefer lots of marbling. This cut is best for shredding.
cooking process
I used a digital, programmable Crock-Pot (slow cooker) and let it cook for 10 hours on the LOW setting.
A general rule of thumb is that cooking for 1 hour on HIGH is equal to approx. 2 hours on LOW. For this recipe, you could reduce the time and cook for 4 hours on HIGH if you’re in a time crunch. That being said, I don’t recommend doing so as it wouldn’t produce the same result. Cooking on low allows the meat to become more tender and the flavours to develop. Of course the size, type & cut of meat are all important considerations so it’s best to stick with the recipe recommendations.
The only downside is that your home will be filled with the delicious aroma and leave your mouth watering all day long! This is how I learn to practice patience. Resist the temptation to lift the lid and peek inside. You don’t want to release any of the heat and slow down the cooking process.
Try it out for yourselves and thank me later. Enjoy!
Slow Cooker Beef Brisket
Equipment
- Slow Cooker
- Immersion Blender (Optional)
- Large Skillet
Ingredients
- 4-6 lbs Brisket First Cut/ Flat Cut Recommended
- 2 tbsp Olive Oil or Butter
- 8 Whole Garlic Cloves
- 3 Whole Yellow Onions
- 2 Bay Leaves
- 1/2 cup Low sodium chicken or beef broth (Water works too)
- 1.5 tsp Salt or to taste
- 1 tsp Black Pepper
- 1 tsp Paprika
- 3/4 tsp Turmeric
- 1/4 tsp Cayenne optional
- 1 tbsp Worcestershire sauce
- 1 tbsp Cornstarch for gravy optional
Instructions
- Place half of the chopped onions, 4 whole garlic cloves and bay leaves in the bottom of the slow cooker. Optional: Sautee onions for 5 minutes in pan to caramelize before placing in slow cooker.
- Pat Brisket dry and sprinkle both sides very lightly with black pepper and salt. Don't overdue it as there is plenty of salt in the sauce.
- Heat Large Skillet or Cast Iron Pan on high and drizzle oil into the pan. Place brisket in pan sear for 4-5 minutes per side or until browned. You could skip this step but browning the meat adds great flavour and highly recommended!
- Once Browned, place the brisket in the slow cooker on top of the bed of onions and garlic. Drain fat from Skillet.
- In a small bowl, mix together the broth (or water), salt, black pepper, paprika, turmeric, cayenne and Worcestershire. Pour mixture into the skillet over medium heat. Stir to to deglaze the pan and remove from heat when bubbles form.
- Pour Mixture over Brisket then add remaining onion and garlic on top.
- Cover and Cook on LOW for 10 hours until cooked through and tender, or as desired. If you prefer to enjoy the brisket in slices as opposed to shredded, consider removing at the 8-9 hour mark.ย
- Remove Brisket from Slow Cooker and let rest for 20 minutes on cutting board.
- Meanwhile, remove and discard access fat from surface of cooking sauce. Discard Bay Leaves.
- Use the Immersion blender to blend the cooking sauce, garlic and onions to produce the delicious gravy. Alternatively, you can skip the blender and thicken remaining juices. To do so, mix 1 tbsp cold water with 1 tbsp cornstarch in a bowl. Stir mixture into strained liquid.
- If you prefer to eat your brisket shredded, pull apart with forks. We enjoyed our Brisket in Slices by Slicing against the grain.
- Pour Gravy over Brisket, as desired and Enjoy!
Notes
- If using first cut / flat cut of brisket, the meat should not require trimming as this piece has less fat. The cut illustrated in the photos is actually the second cut which contains significantly more fat. In this case, you may decide to trim some off before cooking (This is what I had to do).ย
- If you prefer clean/ leaner meat, cut any large fat caps off brisket after cooking and once it has rested on cutting board.ย
- The meat will be tender and easy to shred with forks. If you prefer to enjoy the brisket in slices as shown in the illustrations, consider removing at the 9 hour mark.ย
