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
Units
Scale
- 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.