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Slow Cooker Beef Brisket Recipe

Tender Slow Cooker Beef Brisket Recipe for Comfort Food Bliss

This Slow Cooker Beef Brisket Recipe offers tender, flavorful meat and is perfect for gatherings.
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Prep Time 20 minutes
Cook Time 10 hours
Resting Time 10 minutes
Total Time 10 hours 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Eastern European, Texas Barbecue
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket
  • 1 piece Beef Brisket The main protein
  • 2 tablespoons Kosher Salt Adjust based on dietary preferences
  • 1 teaspoon Black Pepper Freshly ground for best results
  • 1 tablespoon Smoked Paprika Substitute with regular paprika if desired
For the Seasoning Mix
  • 1 teaspoon Onion Powder Can be replaced with fresh onions
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used instead
  • 2 tablespoons Olive Oil Can substitute with avocado oil
For the Sauce
  • 1 large Onion Provides sweetness and texture
  • 4 cloves Garlic Adjust based on your taste
  • 3 cups Beef Broth Vegetable broth for a lighter option
  • 1/2 cup Balsamic Vinegar or Red Wine Choose based on preference
  • 2 tablespoons Brown Sugar Can substitute with maple syrup
  • 2 tablespoons Tomato Paste Can be omitted for a lighter sauce
  • 2 tablespoons Worcestershire Sauce Tamari is a gluten-free alternative
  • 2 leaves Bay Leaves Remove before serving
  • 3 sprigs Fresh Thyme Dried thyme as a substitute

Equipment

  • slow cooker
  • skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Pat the brisket dry with paper towels. Combine kosher salt, black pepper, smoked paprika, onion powder, and garlic powder in a bowl. Rub this mixture over both sides of the brisket.
  2. Heat a skillet over medium-high heat and add olive oil. Sear the brisket for 3-4 minutes on each side until a rich golden crust forms.
  3. Add sliced onions and minced garlic to the skillet, cooking for 3 minutes until softened. Pour in beef broth and scrape up any browned bits. Stir in balsamic vinegar, brown sugar, tomato paste, and Worcestershire sauce, simmer for 2 minutes.
  4. Transfer the seared brisket to the slow cooker. Pour the sauce over it, add bay leaves and thyme. Cover and cook on low for 8-10 hours.
  5. Check the brisket for tenderness. Let it rest for about 10 minutes, slice against the grain, and serve with the rich sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 12gProtein: 48gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 800mgPotassium: 800mgSugar: 5gCalcium: 2mgIron: 20mg

Notes

Ensure brisket is fully dry before seasoning for a better crust. Adjust spices according to your taste preferences.

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