Slow Cooker Beef Brisket
Slow Cooked Beef Brisket Recipe. Easy, tender and flavourful! Thank me later.
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.
- 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).
- If you prefer clean/ leaner meat, cut any large fat caps off brisket after cooking and once it has rested on cutting board.
- 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.