The Best Slow Cooker Beef Brisket

Name: The Best Slow Cooker Beef Brisket
Prep time: 20 min
Cook time: 8 h 30 min
Total time: 16 h 50 min
Yield: 10 serving
Ingredients: 2 tablespoon vegetable oil; 3 large onions; 2 tablespoons brown sugar; ½ teaspoon salt; 2 tablespoons tomato paste; 4 tablespoon all-purpose flour; 3 tablespoons garlic; 2 ½ cups chicken broth; 4 tablespoons red wine vinegar; 2 tablespoons paprika; 2 tablespoons onion powder; 2 tablespoons garlic powder; 1 teaspoon pepper; 1 beef brisket; 2 teaspoons thyme leaves; 7 bay leaves

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
8 hrs 20 mins
Marinate
8 hrs
Total Time
16 hrs 50 mins
Servings
10
Calories
366 kcal
Course
Main Course
Cuisine
American

The Best Slow Cooker Beef Brisket

Brayden Rivera

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The Best Slow Cooker Beef Brisket is fork tender, melt in your mouth, and oh so flavorful! So easy to prepare and perfect for any occasion!

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Ingredients

Servings

2 tablespoon vegetable oil
3 large onions about 2 pounds, halved and sliced ½-inch thick
2 tablespoons brown sugar
½ teaspoon salt
2 tablespoons tomato paste
4 tablespoon all-purpose flour
3 tablespoons garlic minced
2 ½ cups chicken broth
4 tablespoons red wine vinegar plus 1 teaspoon
2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon pepper
1 beef brisket 4-5-pound flat-cut, trimmed of excess fat
2 teaspoons thyme leaves
7 bay leaves

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Instructions

Heat oil in large skillet over medium-high heat until shimmering. Cook onions, brown sugar, and ½ teaspoon salt until onions are golden, 10 to 12 minutes. Stir in tomato paste and flour and cook until darkened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and cook until sauce thickens, about 4 minutes. Off heat, stir in ¼ cup vinegar and transfer mixture to bowl.
Combine ½ teaspoon salt, paprika, onion powder, garlic powder, and cayenne in bowl. Using fork, prick brisket all over. Rub spice mixture over brisket and wrap tightly in plastic. Cover bowl with onion mixture with plastic wrap. Refrigerate brisket and bowl with onion mixture overnight.
The next morning, add ⅓ of onion mixture to slow-cooker. Add thyme and bay leaves. You now have the option to sear your Beef Brisket. I never do. I find this dish delicious and no one ever notices a difference so I don't bother anymore. If you want to sear yours remove the plastic wrap and bake it on 425 degrees for 30 minutes or sear the brisket on all sides in a hot pan, with some oil that is hot enough that if you flick a drop of water in it it dances. Then place it on top of the onions, thyme and bay leaves.
If you have chosen not to sear, place your unwrapped brisket, fat side up, on top of the onions, thyme and bay leaves. Spread remaining onion mixture over brisket. Set slow cooker to low, cover, and cook until brisket is fork-tender, 9 to 10 hours (or cook on high for 5 to 6 hours). Turn cooker off and allow brisket to rest for 30 minutes.
Transfer brisket to cutting board, cut across grain into ½-inch slices, and transfer to serving platter. Tent with foil. Pour sauce into large skillet, discard herbs, and simmer over high heat until slightly thickened, 8 to 10 minutes. Skim fat, add remaining vinegar, then pour half of sauce over brisket. Serve with remaining sauce on side.

Notes

The leaner flat-cut brisket is the better choice for this recipe. The thicker point cut is much fattier-a good thing on the grill, where the excess fat can drip away, but a disadvantage in a slow cooker, where the fat can make the sauce greasy. If you end up with an especially thick piece of brisket, extend the cooking time to 11 hours.
Once you have decided to serve this super delicious, tasty and mouthwatering dish, you need to think of a couple of sides to serve with it. The list that Ken and I created will definitely lead you in the right direction and I'm sure that you'll find the sides of your dreams!
The leaner flat-cut brisket is the better choice for this recipe. The thicker point cut is much fattier-a good thing on the grill, where the excess fat can drip away, but a disadvantage in a slow cooker, where the fat can make the sauce greasy. If you end up with an especially thick piece of brisket, extend the cooking time to 11 hours.

Nutrition Information

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Calories 366kcal (18%) Carbohydrates 13g (4%) Protein 40g (80%) Fat 16g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 114mg (38%) Sodium 508mg (21%) Potassium 768mg (22%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 134IU (3%) Vitamin C 8mg (9%) Calcium 40mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 366 kcal

% Daily Value*

Calories	366kcal	18%
Carbohydrates	13g	4%
Protein	40g	80%
Fat	16g	25%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.02g	1%
Cholesterol	114mg	38%
Sodium	508mg	21%
Potassium	768mg	16%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	134IU	3%
Vitamin C	8mg	9%
Calcium	40mg	4%
Iron	4mg	22%