Slow Cooked Beef Brisket (Printable View)

Melt-in-the-mouth brisket slow cooked with aromatic spices and vegetables, ideal for family meals.

# Ingredient List:

→ Beef

01 - 4 lb beef brisket, trimmed

→ Vegetables

02 - 2 large onions, sliced
03 - 3 carrots, cut into large chunks
04 - 3 celery stalks, cut into large chunks
05 - 4 garlic cloves, minced

→ Seasonings

06 - 2 tsp kosher salt
07 - 1 tsp freshly ground black pepper
08 - 2 tsp smoked paprika
09 - 1 tsp dried thyme
10 - 1 tsp dried oregano

→ Liquids

11 - 1 cup beef broth
12 - 1 cup dry red wine (optional; can substitute with additional broth)
13 - 2 tbsp tomato paste
14 - 2 tbsp Worcestershire sauce

→ For Searing

15 - 2 tbsp olive oil

# How to Prepare:

01 - Pat the brisket dry and evenly season all sides with kosher salt, black pepper, smoked paprika, thyme, and oregano.
02 - Heat olive oil in a large skillet over medium-high heat and sear the brisket for 3 to 4 minutes on each side until well browned.
03 - Place the seared brisket into a slow cooker.
04 - Arrange onions, carrots, celery, and minced garlic around and on top of the brisket.
05 - Whisk together beef broth, red wine if using, tomato paste, and Worcestershire sauce in a bowl, then pour evenly over the brisket and vegetables.
06 - Cover and cook on low heat for 8 hours until the brisket is fork-tender.
07 - Remove brisket from the cooker and let rest for 10 minutes before slicing against the grain.
08 - Skim excess fat from the cooking liquid, then serve slices with the vegetables and spoon the sauce over the top.

# Expert Suggestions:

01 -
  • It cooks itself while you do absolutely anything else for eight hours.
  • The meat turns so tender it barely needs a knife, just a fork and a little patience.
  • Leftovers taste even better the next day, tucked into sandwiches or reheated with the rich sauce.
02 -
  • Do not skip the sear, it builds a crust and depth of flavor that the slow cooker alone cannot create.
  • Always slice against the grain or the meat will be chewy no matter how long you cooked it.
  • If your brisket is not fork-tender after 8 hours, give it another hour, every cut is a little different.
03 -
  • Start this in the morning before work and come home to a house that smells like a restaurant.
  • If you want a thicker sauce, transfer the liquid to a saucepan after cooking and simmer it down for 10 minutes.
  • Let the brisket cool completely in the sauce before refrigerating, it will soak up even more flavor overnight.

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