Slow Cooker Beef Brisket Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
8 to 10 as a side or sandwich
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Calories
450 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Beef Brisket Recipe
Description
The brisket is seasoned and seared until browned on both sides to develop a crust. It’s placed fat side up in the slow cooker to maintain juiciness. Onions are caramelized separately to bring out their sweetness, then layered over the brisket. Sautéed mushrooms and garlic add earthiness and depth.
A mixture of low-sodium chicken broth and Worcestershire sauce is poured over the meat and vegetables to infuse savory and umami flavors during the long, slow cooking process. After 7 to 8 hours on low, the brisket becomes tender enough to pull apart easily with forks.
Once cooked, excess fat can be skimmed off for a leaner dish. The shredded brisket remains immersed in the cooking juices, which keeps the meat moist and flavorful. This preparation suits hearty meals and pairs well with sides like mashed potatoes or roasted vegetables.
Using a food processor to mince garlic is recommended for ease. Nutritional content varies depending on trimming of fat and retained cooking liquids. Adjust seasoning as needed after cooking.
Ingredients
- 3 Tbsp olive oil divided, to sauté
- 4 lb beef brisket
- 2 tsp salt or to taste, sea salt
- 1 tsp black pepper freshly ground
- 1 lb onion sliced into thick strips, yellow, 2 medium
- 1 lb mushrooms thickly sliced
- 6 garlic peeled and chopped (not pressed, cloves
- 2 cups chicken stock low sodium, or beef broth
- 2 1/2 Tbsp Worcestershire sauce
Instructions
- Generously season brisket with about 2 tsp salt and 1 tsp black pepper. Heat large heavy skillet or cast iron pan over high heat. Add 1 Tbsp oil and when hot, add brisket (fat side down). Sear 4-5 min per side or until browned on both sides. Transfer to slow cooker, fat side facing up.
- In the same pan, add 1 Tbsp oil and sliced onions. Sautee 5-7 min or until onions are caramelized. Place onions over brisket. In the same pan, add more oil as needed and saute mushrooms until soft (5 min). Place mushrooms into the slow cooker and sprinkle chopped garlic over the top.
- Combine 2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over meat.
- Cover and cook on low 7 to 8 hrs or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest 15 min with the lid on. Remove and discard excess fat from the top** then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add amazing flavor and keep meat tender. Serve beef brisket and mushrooms, spooning slow cooker juices over the top.
Notes
- Use a food processor for mincing garlic to efficiently prepare the quantity needed.
- To reduce fat content, remove excess fat from the brisket after slow cooking by transferring the meat and discarding fat before shredding.
- Nutrition varies based on fat trimming; some salt and liquid may be lost when discarding fat and juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 as a side or sandwich
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbs | 9g | |
| Protein | 50g | 100% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 140mg | 47% |
| Sodium | 835mg | 35% |
| Potassium | 1113mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 38mg | 4% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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