Slow Cooker Beef Brisket

Total Time:
8 hr 50 min
Prep:
15 min
Inactive:
20 min
Cook:
8 hr 15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • One 4-pound first cut brisket, excess fat trimmed
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • One 6-ounce can tomato paste
  • 2 cups vegetable broth
  • 1 tablespoon Dijon mustard
  • 3 red onions, quartered
  • 3 carrots, peeled and cut into thirds
  • 6 cloves garlic, smashed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
Directions
Watch how to make this recipe.
  • Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside.

  • Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours.

  • Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm.

  • Slice the brisket against the grain and serve it with the sauce.


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