Name: Slow Cooker Beef Brisket with Savory Gravy
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Cuisine: American
Ingredients: 4–5 lb (1.8–2.3 kg) beef brisket, fat cap trimmed; 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; 2 tbsp tomato paste; 2 tbsp Worcestershire sauce; 1 tbsp apple cider vinegar; 2 bay leaves; Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder

Description

A heartwarming dish featuring tender beef brisket simmered in a savory gravy, perfect for family meals.

Ingredients

Scale

4–5 lb (1.8–2.3 kg) beef brisket, fat cap trimmed
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
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
2 bay leaves
Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder

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Instructions

Pat the brisket dry with paper towels and trim the fat cap to about 1/4 inch thickness.
Mix together the kosher salt, freshly ground black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, chili powder, and dried thyme in a small bowl.
Rub this spice mixture all over the brisket to evenly coat it.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Sear the brisket for 3 to 4 minutes on each side until it develops a deep brown crust.
Transfer the seared brisket to a slow cooker or a Dutch oven if cooking in the oven.
Add the thinly sliced onions to the skillet and sauté for 3 to 4 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pan.
Add the smashed garlic cloves and cook for an additional 30 seconds until fragrant.
Stir in the beef broth, tomato paste, Worcestershire sauce, and apple cider vinegar, then bring the mixture to a simmer for about 1 minute.
Pour the onion and broth mixture over the brisket in the slow cooker or Dutch oven.
Add the bay leaves and optional liquid smoke or espresso powder if using.
Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours until the brisket is fork-tender.
Remove the brisket and let it rest on a cutting board covered loosely with foil for 20 minutes.
Strain the cooking liquid to remove solids and discard the bay leaves.
Return the liquid to the stove and reduce it over medium heat for 8 to 12 minutes, stirring occasionally, until it thickens to a glossy gravy consistency.
Slice the brisket against the grain into 1/4-inch thick slices or shred it if preferred.
Serve warm slices with the rich gravy and sautéed onions spooned over the top.

Notes

Sear the brisket for enhanced flavor and be sure to let it rest for maximum tenderness.

Prep Time: 15 minutes
Cook Time: 600 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 20g
Fiber: 2g
Protein: 40g
Cholesterol: 95mg