Name: Slow Cooked Beef Brisket
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 4–5 lb (1.8–2.3 kg) beef brisket, fat cap trimmed to about 1/4 inch; 2 1/2 tsp kosher salt; 1 1/2 tsp freshly ground black pepper; 1 tbsp smoked paprika; 1 tbsp brown sugar; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp dried thyme; 2 tbsp olive oil; 2 large yellow onions, thinly sliced; 6 cloves garlic, smashed; 1 1/2 cups low-sodium beef broth (gluten-free if needed); 2 tbsp tomato paste; 2 tbsp Worcestershire sauce (gluten-free if needed); 1 tbsp apple cider vinegar; 2 bay leaves; Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder for depth

Description

A tender, soul-warming beef brisket recipe perfect for gatherings, filled with rich flavors from a savory blend of spices.

Ingredients

4–5 lb (1.8–2.3 kg) beef brisket, fat cap trimmed to about 1/4 inch
2 1/2 tsp kosher salt
1 1/2 tsp freshly ground black pepper
1 tbsp smoked paprika
1 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp ground cumin
1 tsp chili powder
1 tsp dried thyme
2 tbsp olive oil
2 large yellow onions, thinly sliced
6 cloves garlic, smashed
1 1/2 cups low-sodium beef broth (gluten-free if needed)
2 tbsp tomato paste
2 tbsp Worcestershire sauce (gluten-free if needed)
1 tbsp apple cider vinegar
2 bay leaves
Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder for depth

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Instructions

Preheat your slow cooker or oven, depending on your method of cooking. Pat the brisket dry, ensuring an even sear.
Mix the kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, chili powder, and dried thyme in a bowl. Rub this mixture generously over the entire brisket, ensuring to coat the surface well.
Heat the olive oil in a large skillet over medium-high heat. Sear the brisket for 3-4 minutes on each side until it turns deeply browned.
Transfer the brisket carefully to your slow cooker or covered Dutch oven.
Add the sliced onions to the same skillet and sauté for about 3-4 minutes.
Stir in the smashed garlic and allow it to mingle in the skillet for 30 seconds. Pour in the beef broth, tomato paste, Worcestershire sauce, and apple cider vinegar.
Simmer the mixture for a minute, then pour it all over the brisket, covering it adequately. Don’t forget to add the bay leaves.
Cover the slow cooker and set it to cook on Low for 8-10 hours, or on High for 5-6 hours. If using a Dutch oven, cover tightly and bake at 300°F (150°C) for 3 ½ to 4 ½ hours.
Let the brisket rest for about 20 minutes on a cutting board before slicing.
Slice the brisket against the grain into 1/4-inch slices or shred it, as preferred. Serve with warm gravy and onions.

Notes

To enhance flavor, consider adding liquid smoke or espresso powder. Store leftovers in an airtight container in the fridge for up to four days.