Slow Cooked Beef Brisket (Printable version)
Tender beef brisket slow cooked with caramelized onions and spices for a melt-in-your-mouth main dish.
# List of ingredients:
→ Beef
01 - 4 lb beef brisket, trimmed
→ Vegetables
02 - 3 large yellow onions, thinly sliced
03 - 4 garlic cloves, minced
→ Liquids
04 - 1 cup beef broth
05 - 1/2 cup dry red wine (optional)
06 - 2 tbsp Worcestershire sauce
→ Spices & Seasonings
07 - 2 tsp kosher salt
08 - 1 tsp freshly ground black pepper
09 - 1 tsp smoked paprika
10 - 1 tsp dried thyme
11 - 1/2 tsp ground cumin
→ Fats
12 - 2 tbsp olive oil
# Directions:
01 - Pat the brisket dry and season all sides evenly with salt, pepper, smoked paprika, thyme, and cumin.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 3 to 4 minutes per side until deeply browned. Transfer to a plate.
03 - In the same skillet, sauté sliced onions for 5 to 7 minutes, stirring occasionally, until softened and caramelized. Add minced garlic and cook for 1 more minute.
04 - Place half the onions in the bottom of the slow cooker. Set the seared brisket on top, then cover with the remaining onions.
05 - Pour beef broth, red wine if using, and Worcestershire sauce evenly over the brisket and onions.
06 - Cover and cook on low for 6 to 8 hours until the brisket is tender and can be easily pierced with a fork.
07 - Transfer the brisket to a cutting board and let rest for 10 minutes. Slice against the grain into serving portions.
08 - Remove excess fat from the cooking liquid. Serve brisket slices topped with the caramelized onions and spoonfuls of the pan juices.
# Expert Advice:
01 -
- This brisket is so tender it feels like a hug on a plate, perfect for sharing secrets at the dinner table
- The slow cooking lets the spices and onions create a rich depth of flavor that keeps everyone coming back
02 -
- Patting the brisket dry before seasoning is key to getting a good sear and flavor depth
- Layering onions at the bottom and top keeps the meat moist and infuses sweetness all through the cooking
03 -
- Use kosher salt for seasoning as it sticks nicely and enhances the meat
- Letting the brisket rest before slicing locks in those precious juices