Slow Cooker Beef Brisket Recipe

Slow Cooker Beef Brisket Recipe

This recipe creates a tender and flavorful brisket perfect for sandwiches or on its own. The slow cooker allows the meat to cook to perfection with minimal effort.

Ingredients:

• 1 (2-3 pound) beef brisket flat cut
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups beef broth
• 1 cup low-sugar ketchup
• 1/4 cup Worcestershire sauce
• 1 tablespoon brown sugar

Cooking Guide:

1. Prepare the Brisket: Pat the brisket dry with paper towels. Trim any excess fat, leaving a thin layer (about 1/4 inch) around the edges. In a small bowl, combine the olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Rub the spice mixture all over the brisket.

2. Sear the Brisket (Optional): Heat a large skillet or Dutch oven over medium-high heat. Sear the brisket on all sides for a few minutes until browned. This step is optional but adds extra flavor.

3. Slow Cook: Transfer the brisket (seared or not) to your slow cooker. In a medium bowl, whisk together the beef broth, ketchup, Worcestershire sauce, and brown sugar. Pour the mixture over the brisket in the slow cooker, ensuring it’s mostly submerged.

4. Cook: Cover the slow cooker and cook on LOW for 8-10 hours, or until the brisket is very tender and easily pierced with a fork.

5. Rest and Serve: Once cooked, turn off the slow cooker and let the brisket rest for at least 30 minutes before slicing. This allows the juices to redistribute throughout the meat. Remove the brisket from the slow cooker and slice thinly against the grain. Serve with the pan juices spooned over the top or with your favorite BBQ sauce.

Tips:

• Choose the right cut: Brisket flat cut is ideal for slow cookers as it’s leaner and cooks more evenly.
• Adjust the cooking time: The cooking time can vary depending on the size and thickness of your brisket. Start checking for tenderness after 8 hours and continue cooking if needed.
• Don’t peek! Avoid lifting the lid of the slow cooker frequently. This allows the heat to escape and extend the cooking time.
• Shred or slice: You can either shred the brisket for sandwiches or slice it thinly for serving on its own.
• Leftovers: Leftover brisket can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently in a saucepan or slow cooker with a little bit of beef broth to prevent drying out.

Enjoy this delicious and easy Slow Cooker Beef Brisket recipe!