Name: Slow Cooked Beef Brisket – Tender, Soul-Warming Perfection
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 4–5 lb (1.8–2.3 kg) beef brisket, fat cap trimmed to about 1/4 inch; 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; 2 tbsp Worcestershire sauce; 1 tbsp apple cider vinegar; 2 bay leaves; Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder for depth

Description

This slow cooked brisket gives you soft, tasty beef with little work and is perfect for comfort food lovers.

Ingredients

Scale

4–5 lb (1.8–2.3 kg) beef brisket, fat cap trimmed to about 1/4 inch
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
2 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
2 bay leaves
Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder for depth

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Instructions

Pat brisket dry and trim fat cap to about 1/4 inch. Mix salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme. Rub all over brisket.
Heat olive oil in a large skillet over medium-high. Sear brisket 3–4 minutes per side until deeply browned. Transfer to slow cooker (or Dutch oven).
Add onions to the skillet; sauté 3–4 minutes, scraping up browned bits. Stir in garlic for 30 seconds. Add broth, tomato paste, Worcestershire, and vinegar; simmer 1 minute. Pour over brisket and add bay leaves.
Slow cooker: Cook on Low 8–10 hours (or High 5–6) until fork-tender. Oven: Cover Dutch oven tightly and bake at 300°F (150°C) for 3 1/2–4 1/2 hours.
Rest brisket 20 minutes on a board, tented. Strain cooking liquid; discard bay leaves. Reduce liquid on the stove 8–12 minutes to a glossy gravy.
Slice brisket against the grain into 1/4-inch slices (or shred). Serve with warm gravy and onions.

Notes

Trim fat to keep the meat moist. Searing adds flavor. Cook low and slow. Reduce the sauce for a glossy gravy. Check for gluten-free options as needed.

Prep Time: 20 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 800mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg