why make this recipe
Slow cooked brisket gives you very tender beef with deep, warm flavors. It is low-effort: you do a bit of prep, then let the slow cooker or oven do the work. If you enjoy other slow-cooked beef dishes, try this Korean slow-cooked beef recipe for a spicy change.
introduction
This brisket recipe keeps things simple. You rub spices on the meat, sear it, add onions and a simple sauce, then cook slowly until it falls apart. The result is a soft, juicy brisket you can slice or shred. For a different cooking style, take a look at these air fryer beef chops to compare textures and time.
how to make Slow Cooked Beef Brisket – Tender, Soul-Warming Perfection
- Pat the brisket dry. Trim the fat cap to about 1/4 inch.
- Mix 2 1/2 tsp kosher salt, 1 1/2 tsp 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, and 1 tsp dried thyme. Rub the mix all over the brisket.
- Heat 2 tbsp olive oil in a large skillet on medium-high. Sear the brisket 3–4 minutes per side until it is deeply browned. Transfer the brisket to the slow cooker or a Dutch oven.
- Add 2 large thinly sliced yellow onions to the skillet; sauté 3–4 minutes, scraping up browned bits. Stir in 6 smashed garlic cloves for 30 seconds. Add 1 1/2 cups low-sodium beef broth, 2 tbsp tomato paste, 2 tbsp Worcestershire sauce, and 1 tbsp apple cider vinegar; simmer 1 minute. Pour this over the brisket and add 2 bay leaves.
- Slow cooker: Cook on Low 8–10 hours or High 5–6 hours until fork-tender. Oven (Dutch oven): Cover tightly and bake at 300°F (150°C) for 3 1/2–4 1/2 hours.
- Rest the brisket 20 minutes on a board, tented. Strain the cooking liquid and discard the bay leaves. Reduce the liquid on the stove 8–12 minutes to a glossy gravy.
- Slice the brisket against the grain into 1/4-inch slices or shred it. Serve with the warm gravy and onions. For bold extra flavor, add 1/2 tsp liquid smoke or 1 tsp espresso powder when you mix the rub.
In case you want other beef recipes with bold sauces and quick steps, see this Chinese beef and broccoli for a faster, pan-cooked option.
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 (use gluten-free if needed)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce (use gluten-free if needed)
- 1 tbsp apple cider vinegar
- 2 bay leaves
- Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder for depth
If you want a hearty stew instead, check this beef stew recipe for a different use of similar ingredients.
Directions :
- 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.
how to serve Slow Cooked Beef Brisket – Tender, Soul-Warming Perfection
Slice or shred the brisket and spoon warm gravy and onions on top. Serve with mashed potatoes, mashed cauliflower, rice, or crusty bread. For sandwiches, pile sliced brisket on rolls and add a bit of the gravy. For a lighter plate, serve with steamed vegetables and a small scoop of the gravy.
how to store Slow Cooked Beef Brisket – Tender, Soul-Warming Perfection
Cool the brisket to room temperature no more than two hours after cooking. Put meat and gravy in airtight containers. Refrigerate up to 4 days. Freeze up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in a low oven with extra broth to keep it moist.
tips to make Slow Cooked Beef Brisket – Tender, Soul-Warming Perfection
- Trim the fat cap to 1/4 inch so you keep flavor but avoid too much grease.
- Sear well to get deep brown color and extra flavor.
- Cook low and slow for the best tenderness.
- Rest the meat 20 minutes before slicing to keep juices in.
- Slice against the grain to make each bite tender.
- Add a splash of broth when reheating to keep the meat moist.
- For special diets, find slow-cooker-friendly meals at this guide to slow cooker meals for diabetics.
Serving Ideas (if any)
- Mashed potatoes and roasted carrots with gravy
- Soft rolls for brisket sandwiches with pickles
- Rice and steamed green beans for a simple plate
- Polenta or creamy grits with sliced brisket on top
Final Thoughts
This slow cooked brisket is easy and reliable. Do the simple prep, let it cook slowly, and you will have tender, flavorful beef that feeds a family or makes great leftovers.
FAQs
Q: Can I use a smaller brisket?
A: Yes. Cook time stays similar, but check for fork-tenderness earlier. Adjust times if the meat is much smaller.
Q: Can I skip searing?
A: You can, but searing adds deeper flavor and a nicer crust.
Q: How do I know when it is done?
A: It is done when a fork goes in easily and the meat pulls apart with little force.
Q: Can I make the gravy thicker?
A: Yes. Simmer the strained liquid until it reduces, or whisk in a small cornstarch slurry off heat until you reach the thickness you want.
Q: Can I use this recipe in a Dutch oven only?
A: Yes. Cover tightly and bake at 300°F (150°C) for 3 1/2–4 1/2 hours until tender.
Conclusion
This brisket is a comforting, slow-cooked main that fits many meals and diets. For more slow cooker beef ideas, try this slow cooker beef barley soup from The Chunky Chef for a soup option, or this slow cooker beef stew from Immaculate Bites for a hearty stew alternative.
Slow Cooked Beef Brisket
Ingredients
Method
- Pat the brisket dry and trim the fat cap to about 1/4 inch.
- Mix together all the spices for the rub and rub all over the brisket.
- In a large skillet, heat the olive oil over medium-high. Sear the brisket for 3–4 minutes per side until deeply browned.
- Transfer the brisket to the slow cooker or a Dutch oven.
- Add the sliced onions to the skillet and sauté for 3–4 minutes, scraping up browned bits.
- Add the smashed garlic and sauté for 30 seconds.
- Stir in the beef broth, tomato paste, Worcestershire sauce, and apple cider vinegar, then simmer for 1 minute.
- Pour the mixture over the brisket and add the bay leaves.
- For slow cooker: Cook on Low for 8–10 hours or High for 5–6 hours until fork-tender. For oven: Cover tightly and bake at 300°F (150°C) for 3 1/2–4 1/2 hours.
- Rest the brisket for 20 minutes before slicing.
- Strain the cooking liquid and discard the bay leaves. Reduce the liquid on the stove for 8–12 minutes until you achieve a glossy gravy.
- Slice the brisket against the grain into 1/4-inch slices or shred it. Serve with the warm gravy and onions.