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Slow Cooked Beef Brisket

A tender and flavorful beef brisket slow-cooked to perfection, ideal for family gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the brisket
  • 4–5 lb 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 for searing
  • 2 large yellow onions, thinly sliced
  • 6 cloves garlic, smashed
  • 1 1/2 cups low-sodium beef broth use gluten-free if needed
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce use gluten-free if needed
  • 1 tbsp apple cider vinegar
  • 2 pieces bay leaves
  • 1/2 tsp liquid smoke or 1 tsp espresso powder optional for depth

Method
 

Preparation
  1. Pat the brisket dry and trim the fat cap to about 1/4 inch.
  2. In a bowl, mix salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme.
  3. Rub this mixture all over the brisket.
Searing
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear the brisket for 3–4 minutes on each side until it is deeply browned.
  3. Transfer the brisket to a slow cooker or Dutch oven.
Cooking
  1. Add the sliced onions to the skillet, and sauté for 3–4 minutes, scraping up any browned bits.
  2. Stir in the smashed garlic for 30 seconds.
  3. Add the broth, tomato paste, Worcestershire sauce, and vinegar. Simmer for 1 minute.
  4. Pour this mixture over the brisket and add the bay leaves.
  5. For the slow cooker: Cook on Low for 8–10 hours or on High for 5–6 hours until fork-tender.
  6. For the oven: Cover the Dutch oven tightly and bake at 300°F (150°C) for 3 1/2 to 4 1/2 hours.
Rest and Serve
  1. Once cooked, let the brisket rest for 20 minutes on a board, tented with foil.
  2. Strain the cooking liquid and discard the bay leaves.
  3. Reduce the strained liquid on the stove for 8–12 minutes until it becomes a glossy gravy.
  4. Slice the brisket against the grain into 1/4-inch slices or shred it.
  5. Serve with warm gravy and onions.

Notes

For extra flavor, let the brisket marinate with the spice rub overnight in the fridge. If you like a smoky flavor, consider adding the optional liquid smoke or espresso powder. Always slice the brisket against the grain to ensure tender slices. You can customize the spices according to your taste, such as adding chipotle powder or rosemary for a twist.