Slow Cooker Beef Brisket is a tender, flavorful, and hearty dish perfect for any occasion. Cooked low and slow, the beef becomes irresistibly juicy and packed with savory goodness. This fuss-free recipe requires minimal effort, making it ideal for weeknight dinners or family gatherings.
Why You’ll Love This Recipe
- Set-it-and-forget-it: The slow cooker does all the work, delivering perfectly tender brisket.
- Rich and flavorful: A combination of spices, sauce, and juices creates a deliciously complex taste.
- Versatile: Serve it as a main dish, in sandwiches, or tacos.
- Perfect for leftovers: The brisket stays juicy and reheats beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef brisket
- Olive oil
- Onion, sliced
- Garlic, minced
- Beef broth
- Worcestershire sauce
- Tomato paste
- Brown sugar
- Smoked paprika
- Chili powder
- Ground cumin
- Salt and pepper
Directions
- Prepare the brisket: Pat the brisket dry with paper towels and season generously with salt, pepper, smoked paprika, chili powder, and cumin.
- Sear the brisket: Heat olive oil in a large skillet over medium-high heat. Sear the brisket on both sides until browned, about 3-4 minutes per side.
- Assemble the slow cooker: Place sliced onions and minced garlic at the bottom of the slow cooker. Lay the seared brisket on top.
- Add the sauce: In a small bowl, mix beef broth, Worcestershire sauce, tomato paste, and brown sugar. Pour the mixture over the brisket.
- Cook: Cover and cook on low for 8-10 hours or high for 4-5 hours, until the brisket is tender and easy to shred.
- Slice and serve: Remove the brisket, let it rest for 10 minutes, and slice against the grain. Serve with the onions and sauce.
Servings and Timing
- Servings: 6-8
- Prep time: 15 minutes
- Cook time: 8-10 hours on low or 4-5 hours on high
Variations
- Sweet and tangy: Add a splash of apple cider vinegar and a tablespoon of honey to the sauce.
- Smoky BBQ style: Stir in your favorite BBQ sauce for a smokier flavor.
- Spicy kick: Add red pepper flakes or chipotle powder for a spicy twist.
- Herbaceous: Toss in fresh rosemary or thyme sprigs for an herbal aroma.
- Wine-infused: Replace half the beef broth with red wine for a rich depth of flavor.
Storage/Reheating
- Storage: Store leftover brisket in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the brisket with its sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a covered skillet over low heat with a splash of beef broth, or microwave in 1-minute intervals until heated through.
FAQs
What’s the best cut of brisket to use?
Choose a flat cut for even cooking, or a point cut for more marbling and flavor.
Can I skip searing the brisket?
Searing adds flavor, but you can skip it if you’re short on time.
How do I know when the brisket is done?
The brisket is ready when it’s fork-tender and easy to shred.
Can I use a different cut of beef?
Chuck roast or short ribs are good substitutes if brisket is unavailable.
What sides pair well with brisket?
Mashed potatoes, roasted vegetables, or coleslaw are great choices.
Can I cook the brisket on high the entire time?
Cooking on low yields the best tenderness, but high heat works for a quicker cook.
How do I slice brisket properly?
Let it rest for 10 minutes, then slice against the grain for tender pieces.
Can I make this recipe in an Instant Pot?
Yes, pressure cook the brisket on high for 60-70 minutes, followed by a natural release.
Can I thicken the sauce?
Yes, simmer the sauce on the stovetop with a cornstarch slurry until it thickens.
How do I reheat brisket without drying it out?
Reheat gently with some sauce or beef broth to keep it moist.
Conclusion
Slow Cooker Beef Brisket is the ultimate comfort food, offering melt-in-your-mouth tenderness and rich, savory flavors. Whether served as a main dish or repurposed into sandwiches and tacos, this recipe is a guaranteed hit. Enjoy the convenience and deliciousness of this slow-cooked masterpiece!
Print
Slow Cooker Beef Brisket
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Total Time: 8-10 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Description
This slow cooker beef brisket is tender, flavorful, and falls apart with every bite. Cooked low and slow in a savory sauce, it’s perfect for a comforting family meal or a crowd-pleasing dish at gatherings.
Ingredients
- 3–4 lbs (1.5-2 kg) beef brisket
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) barbecue sauce
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the brisket:
- Pat the beef brisket dry with paper towels. Season generously with salt, pepper, and smoked paprika.
- Sear the brisket:
- Heat olive oil in a large skillet over medium-high heat. Sear the brisket on both sides until browned (about 4 minutes per side). Remove and set aside.
- Prepare the slow cooker base:
- In the same skillet, sauté the onions until soft, about 3 minutes. Add the garlic and cook for 1 minute until fragrant. Transfer the onions and garlic to the slow cooker.
- Add the sauce:
- In the slow cooker, combine beef broth, barbecue sauce, soy sauce, Worcestershire sauce, brown sugar, and thyme. Stir well.
- Cook the brisket:
- Place the seared brisket on top of the onion mixture in the slow cooker. Spoon some sauce over the meat.
- Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the brisket is tender and easily shredded.
- Rest and slice:
- Remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain.
- Serve:
- Serve the brisket with its sauce on the side. Pair it with mashed potatoes, roasted vegetables, or coleslaw for a hearty meal.
Notes
- For extra flavor, let the brisket marinate in the sauce overnight before cooking.
- You can thicken the sauce by simmering it on the stovetop with a slurry of cornstarch and water if desired.