Slow Cooker Brisket
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 hrs
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Total Time
10 hrs 15 mins
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Servings
6 people
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Calories
380 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Brisket
Description
This Slow Cooker Brisket recipe starts with a trimmed flat-cut brisket layered with seasoning and cuts through the fat cap to allow flavor penetration. It is placed in the slow cooker, then covered with a savory blend of soy sauce, balsamic vinegar, Worcestershire sauce, and mustard powder. Slow cooking on low for 8 to 10 hours breaks down connective tissue and renders the meat tender and juicy.
After cooking, the brisket is loosely rested to retain moisture before slicing. The cooking liquid is strained and fat is skimmed off before simmering to concentrate the sauce, which can be served alongside the beef for added richness.
This approach is ideal for those seeking a hands-off yet rewarding roast beef. The recipe suggests options for cooking times, oven method, and prep advances, allowing flexibility in timing and equipment.
The fat cap should be trimmed to about 1/8 to 1/4 inch and 'windows' cut to expose meat, enhancing flavor absorption.Prepping the brisket up to 48 hours ahead and refrigerating is possible to deepen taste before cooking.Cooking on high heat reduces cooking time but lessens tenderness compared to the low setting.Alternatively, the brisket can be slow-cooked in a Dutch oven at 325°F for approximately 3 hours, adjusting as needed to avoid burning.
Ingredients
- 3 lb beef brisket flat cut, fat cap trimmed to ⅛ to ¼ inch
- 2 tablespoon black pepper cracked
- 1 tablespoon kosher salt
- 4 cloves garlic minced
- ¼ cup soy sauce
- 3 tablespoon balsamic vinegar
- 2 tablespoon Worcestershire sauce
- 2 teaspoon mustard powder dry
Instructions
- Rub cracked pepper, salt, and garlic all over the brisket. Use the tip of a sharp knife to cut ½-inch slits across the top of the roast, into the fat cap. Place the roast into the slow cooker.
- In a measuring cup or medium-sized bowl, whisk together the soy sauce, balsamic vinegar, Worcestershire sauce, and ground dried mustard until mustard has dissolved. Pour over the roast.
- Cover and cook on LOW for 8 to 10 hours.
- Use tongs and/or a spatula to carefully remove the cooked brisket to a cutting board. Loosely tent with foil for about 10 minutes.
- Strain the sauce from the slow cooker through a sieve into a fat separator or a medium-sized bowl. If using the fat separator, pour the liquid into a medium-sized saucepan until only fat remains. If not using a fat separator, use a spoon to skim the fat that has risen to the top of the liquid. Discard grease. Transfer the liquid to a saucepan.
- Bring the sauce to a boil over high heat. Reduce heat to medium and simmer until the sauce has thickened slightly.
- Slice the brisket into ½-inch slices and place on a platter. Drizzle some of the sauce over the meat slices. Serve at once, passing the sauce at the table.
Notes
- The fat cap should be trimmed to about 1/8 to 1/4 inch and 'windows' cut to expose meat, enhancing flavor absorption.
- Prepping the brisket up to 48 hours ahead and refrigerating is possible to deepen taste before cooking.
- Cooking on high heat reduces cooking time but lessens tenderness compared to the low setting.
- Alternatively, the brisket can be slow-cooked in a Dutch oven at 325°F for approximately 3 hours, adjusting as needed to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 49g | 98% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 141mg | 47% |
| Sodium | 1940mg | 81% |
| Potassium | 858mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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