Slow Cooker Brisket

Our Slow Cooker Brisket recipes makes tender, melt-in-your-mouth beef infused with savory flavors from a blend of spices and aromatic ingredients. 20 Minutes of prep for a meal your family will devour!

Prep Time20

Cook Time8

Rest Time10

Total Time8 30

Course: Main Course

Cuisine: American

Keyword: Slow Cooker Beef Brisket Recipe

Servings:

Calories: 3328kcal

Ingredients

1 beef brisket, about 3.5-4 pounds, I used a flat-cut beef brisket
3 teaspoons kosher salt, divided into 2 teaspoons and 1 teaspoon
2 teaspoons fresh cracked black pepper, divided in half
1½ tablespoons extra virgin olive oil
1 large yellow onion, thickly sliced (2 cups)
1 tablespoon minced garlic
1½ cups beef broth, or beef stock
3 tablespoons Worcestershire sauce
3 tablespoons low-sodium soy sauce
3 tablespoons light brown sugar, packed
1½ teaspoons cornstarch
1 teaspoon smoked paprika
1 teaspoon dried thyme

Instructions

Pat dry the beef brisket with paper towels. Season generously with 2 teaspoons of kosher salt and 1 teaspoon of cracked black pepper.
Add the olive oil to a 10 to 12 inch nonstick skillet over medium-high heat. Sear the brisket fat side down for 5-6 minutes, flip over, and brown for another 4-5 minutes or until deep golden brown. Transfer the seared brisket to a 6-7 quart slow cooker fat side up.
In the same skillet, add the sliced onion. Sauté for 4 to 5 minutes until the onion begins to soften. Add the minced garlic and continue to saute and stir until the garlic is fragrant. Remove the skillet from the heat.
Use a slotted spoon to remove the onion and garlic from the skillet, and allow the excess oil to drain. Spread the onion and garlic over the brisket.
Mix beef broth, Worcestershire sauce, low-sodium soy sauce, light brown sugar, remaining kosher salt and black pepper, smoked paprika, cornstarch, and dried thyme in a small mixing bowl. Pour this mixture over the brisket in the slow cooker.
Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the brisket is tender and easily pulls apart with a fork.
Just before the brisket is ready to be removed from the slow cooker, place a cutting board inside a baking sheet to catch any excess liquid that may be released while the brisket is resting.
Transfer the brisket from the slow cooker to a cutting board and cover with heavy-duty aluminum foil for about 10-15 minutes before slicing or shredding. Serve with the leftover brisket drippings.

Notes

It's important that your beef has some hardened fat on it, but if the fat looks excessive, you can trip some of it away. This will help prevent your meat from becoming too greasy while still giving it plenty of juicy flavor.
The layer of fat you see on your brisket is called the fat cap. Ultimately, you want to cook this brisket with a layer of fat facing up. As the fat melts in the slow cooker, it will baste the meat and give the brisket tons of flavor.

Nutrition