Slow Cooker Brisket
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs 15 mins
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Total Time
8 hrs 35 mins
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Servings
8
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Calories
414 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Brisket
Description
This Slow Cooker Brisket starts with seasoning and pan-searing the brisket to develop a browned exterior that adds flavor. Vegetables like onion, carrot, and celery, along with garlic and Italian seasoning, accompany the brisket in the slow cooker. A combination of beef broth and ketchup creates a flavorful braising liquid that breaks down the connective tissue during the eight-hour slow cooking process on low heat, making the meat tender.
After cooking, the brisket is removed, and the braising liquid is strained and thickened with a cornstarch slurry to form a glossy sauce. The meat is then shredded or sliced against the grain for serving. The parsley garnish adds a fresh note to the rich dish. The approach delivers a tender, moist brisket with a balanced sauce featuring savory, herbaceous, and mildly tangy elements.
Ingredients
- 2 tablespoons olive oil
- 1 beef brisket 3 1/2 - 4 pounds, I prefer the flat cut
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1/2 cup onion diced
- 3/4 cup carrot peeled, quartered and cut into 1/2 inch pieces
- 1/2 cup celery sliced
- 2 teaspoons Italian seasoning
- 5 cloves garlic smashed
- 1 bay leaf
- 2 cups beef broth
- 1/4 cup ketchup
- 1 1/2 tablespoons cornstarch
- cooking spray
- 2 tablespoons parsley chopped
Instructions
- Heat the oil in a large pan over medium high heat. Season the brisket on both sides with salt and pepper.
- Place the brisket in the pan. Cook for 6-8 minutes on each side or until browned.
- Coat a large oval slow cooker with cooking spray.
- Place the brisket in the slow cooker along with the onion, carrot, celery, Italian seasoning, garlic, bay leaf, beef broth and ketchup. Stir to combine.
- Cover and cook on low for 8 hours.
- Remove the meat from the crockpot. Strain the liquid into a saucepan.
- Place the pan on the stove over high heat and bring to a simmer. Cook for 5 minutes.
- Place 1/4 cup cold water in a small bowl. Whisk in the cornstarch.
- Add the cornstarch to the saucepan. Cook for 1-2 minutes or until sauce has thickened.
- Shred the brisket or slice it against the grain. Pour the sauce over the top. Sprinkle with parsley, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 6g | 2% |
| Protein | 48g | 96% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 141mg | 47% |
| Sodium | 657mg | 27% |
| Potassium | 894mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2080IU | 42% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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