Slow Cooker Beef Brisket
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
6 hrs 5 mins
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Total Time
6 hrs 15 mins
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Servings
10 servings
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Calories
313 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Beef Brisket
Description
This Slow Cooker Beef Brisket recipe starts by seasoning the brisket with salt and black pepper and browning it on all sides in olive oil for color and flavor. The brisket is then placed in a slow cooker with beef stock, Worcestershire sauce, sliced onion, crushed garlic cloves, and fresh thyme sprigs to infuse the meat during the long cooking process.
Cooking on low for about 8 hours or high for 6 hours breaks down the connective tissue, making the brisket tender enough to shred with a fork. The cooking liquid absorbs savory and aromatic notes from the stock, sauce, and herbs.
When ready, the meat can be shredded and mixed back with the juices for moistness. Slicing against the grain yields tender slices. Variations include replacing some stock with red wine for richer flavor or swapping the stock for BBQ sauce for a different taste dimension.
Caution is advised to avoid overcooking which can dry the meat. Using a slow cooker large enough to hold the brisket comfortably ensures even cooking.
Ingredients
- 2 tablespoon olive oil
- 2 kg beef brisket joint
- 120 ml beef stock
- 4 pinch sea salt
- 4 pinch black pepper
- 3 tablespoon Worcestershire sauce
- 1 onion sliced
- 3 garlic crushed, clove
- 5 prig thyme fresh
Instructions
- Season the 2 kg Beef brisket joint all over with 4 pinch Sea salt and ground black pepper. Heat 2 tablespoon Olive oil in a pan and add the seasoned meat. Brown on all sides, around 5 minutes.
- Add 120 ml Beef stock, 3 tablespoon Worcestershire sauce, 1 Onion, 3 Garlic clove and 5 sprig Fresh thyme to the slow cooker bowl.
- Add the browned brisket and cook on high for 6 hours or low for 8 hours.
Notes
- Ensure your slow cooker is large enough to hold the brisket comfortably for even cooking.
- Cook until the meat easily shreds with a fork but avoid overcooking to prevent dryness.
- For richer flavor, replace 25 ml of beef stock with red wine.
- You can swap beef stock for BBQ sauce for a different flavor profile.
- After shredding, remove excess liquid before mixing it back into the meat to adjust moisture.
- Slice the meat against the grain for tender pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 313kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 42g | 84% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 124mg | 41% |
| Sodium | 233mg | 10% |
| Potassium | 746mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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