Name: Slow Cooked Beef Brisket
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 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 (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

Description

This slow cooked beef brisket melts in your mouth and fills your kitchen with rich aromas, making it the perfect comfort food.

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 (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

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Instructions

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

Notes

Serve with creamy mashed potatoes or toasted bread. For extra flavor, substitute broth with red wine.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 700mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 50g
Cholesterol: 150mg