Slow Cooker Beef Brisket (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3–4 lbs beef brisket (flat cut)
02 -
1 tbsp olive oil (for searing)
03 -
1 medium onion, sliced
04 -
4 cloves garlic, minced
→ Seasoning Mixture
05 -
1 cup beef broth
06 -
1/2 cup soy sauce
07 -
1/4 cup brown sugar
08 -
1/4 cup apple cider vinegar
09 -
2 tbsp Worcestershire sauce
10 -
2 tbsp Dijon mustard
11 -
2 tsp smoked paprika
12 -
1 tsp ground black pepper
13 -
1 tsp salt
14 -
1/2 tsp onion powder
15 -
1/2 tsp garlic powder
16 -
1/2 tsp dried thyme
17 -
1/4 tsp ground cumin (optional)
→ Optional Garnish
18 -
Fresh parsley for garnish (optional)
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Once hot, sear the brisket on all sides for 3–4 minutes until browned.
02 -
Place sliced onions and minced garlic at the bottom of the slow cooker to create a flavorful base.
03 -
In a small bowl, mix together soy sauce, beef broth, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, black pepper, salt, onion powder, garlic powder, thyme, and cumin. Stir until the sugar dissolves.
04 -
Place the seared brisket on top of the onions and garlic in the slow cooker. Pour the seasoning mixture over the brisket, ensuring it’s evenly covered.
05 -
Cover and cook on low for 8–10 hours, or high for 4–5 hours, until the brisket is tender and easily shreds with a fork.
06 -
Once the brisket is done, remove it from the slow cooker and let it rest for 10 minutes. Shred the brisket using two forks, then return the shredded meat to the slow cooker to soak up the juices.
07 -
Serve the brisket over mashed potatoes, rice, or on sandwich rolls. Garnish with fresh parsley if desired.
# Notes:
01 -
Searing the brisket is optional but adds a rich crust and enhances flavor. Skip to save time at the cost of depth in taste.
02 -
For optimal tenderness, slow cook on low heat for 8–10 hours.
03 -
Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
04 -
To thicken the sauce, mix cornstarch and water into a slurry and stir it into the sauce, or simmer the sauce on the stovetop until reduced.