Description
A tender, juicy beef brisket slow-cooked to perfection, making it the ultimate comfort food for gatherings or lazy weekends.
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
- 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
Instructions
- Pat the brisket dry and trim the fat cap to about 1/4 inch.
- In a small bowl, combine the salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme. Rub this spice mixture all over the brisket.
- Heat olive oil in a large skillet over medium-high heat and sear the brisket for about 3–4 minutes per side until browned.
- Transfer the brisket to a slow cooker or Dutch oven.
- Sauté the sliced onions in the same skillet for about 3–4 minutes, then add the smashed garlic and cook for another 30 seconds.
- Pour in the beef broth, tomato paste, Worcestershire sauce, and vinegar, and let it simmer for a minute. Pour this mixture over the brisket, adding the bay leaves.
- Cook on Low for 8–10 hours or on High for 5–6 hours until fork-tender. For oven method, cover and bake at 300°F (150°C) for 3 1/2–4 1/2 hours.
- Let the brisket rest for about 20 minutes, tented with foil.
- Strain the cooking liquid and reduce it on the stove for about 8–12 minutes until glossy.
- Slice the brisket against the grain into 1/4-inch slices and serve with gravy and onions.
Notes
Let the brisket rest before slicing to keep it juicy. This dish freezes well for convenient leftovers.