Slow Cooker Beef Brisket Recipe
This slow cooker beef brisket is tender, flavorful, and easy to make. Infused with savory, smoky, and sweet flavors, it’s perfect for any meal. Pair with sides or use leftovers for tacos or sandwiches!
Ingredients
- 3-4 pounds of beef brisket flat cut or point cut
- 2 tablespoons olive oil
- 1 large onion sliced thinly
- 4 cloves garlic minced
- 2 cups beef broth
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground thyme
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes optional for some heat
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
Instructions
Prepare the Brisket
- Begin by patting the brisket dry with paper towels. Sprinkle both sides evenly with salt, black pepper, smoked paprika, cumin, and thyme.This creates a flavorful crust during cooking.
Sear the Brisket (Optional but Recommended)
- Heat olive oil in a large sauté pan over medium-high heat. Once hot, sear the brisket on both sides for 3-4 minutes, or until a golden-brown crust forms. Remove from the pan and set aside.
Prepare the Slow Cooker Base
- Add the sliced onions and minced garlic to the slow cooker. Pour in the beef broth, soy sauce, balsamic vinegar, and Worcestershire sauce. Stir in the brown sugar, tomato paste, and red pepper flakes (if using).
Add the Brisket to the Slow Cooker
- Place the seared brisket on top of the onion and garlic mixture. Ensure it fits snugly, trimming any excess fat if necessary. Add the bay leaves around the brisket.
Cook Low and Slow
- Cover the slow cooker with the lid. Cook on low for 8 hours or on high for 4-5 hours. The brisket is ready when it reaches an internal temperature of 190-205°F and is fork-tender.
Rest the Brisket
- Once done, carefully remove the brisket from the slow cooker and place it on a cutting board. Tent it loosely with aluminum foil and allow it to rest for 10-15 minutes. This step helps retain the juices and makes slicing easier.
Optional: Make a Gravy
- Transfer the cooking juices to a saucepan. Skim off excess fat from the surface. Simmer over medium heat, then thicken with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water). Cook until the gravy reaches your desired consistency.
Slice and Serve
- Slice the brisket against the grain into thin slices. Serve with your favorite sides, and drizzle with the prepared gravy or the juices from the slow cooker for extra flavor. Enjoy!
Notes
- Choose the Right Cut: A flat cut brisket is leaner and slices beautifully, while the point cut is more marbled and flavorful—select based on your preference.
- Don't Skip Resting: Resting the brisket after cooking helps lock in juices, ensuring each slice is moist and tender.
- Adjust Sweetness: The brown sugar adds a subtle sweetness. Feel free to reduce or substitute it with honey or a keto-friendly sweetener if needed.
- Spice it Up: Add extra red pepper flakes or a dash of cayenne for a hint of heat.
- Make it Ahead: This brisket tastes even better the next day as the flavors deepen. Store in the fridge and reheat for the best results.