Tender Slow Cooked Brisket (Printable version)
Tender slow-cooked beef brisket infused with spices and vegetables for rich, comforting flavors.
# What you need:
→ Beef
01 - 4 lb beef brisket, trimmed
→ Vegetables
02 - 2 large onions, sliced
03 - 3 carrots, peeled and cut into chunks
04 - 3 celery stalks, chopped
05 - 4 garlic cloves, minced
→ Seasonings
06 - 2 tsp kosher salt
07 - 1 tsp black pepper
08 - 1 tbsp smoked paprika
09 - 1 tbsp brown sugar
10 - 1 tsp dried thyme
11 - 1 tsp dried oregano
→ Liquids
12 - 1 cup beef broth
13 - 1 cup dry red wine or additional beef broth
14 - 2 tbsp tomato paste
→ Oil
15 - 2 tbsp olive oil
# How To:
01 - Pat the brisket dry with paper towels and season all sides evenly with kosher salt, black pepper, smoked paprika, brown sugar, thyme, and oregano.
02 - Heat olive oil in a large skillet over medium-high heat and sear the brisket for 3 to 4 minutes on each side until well browned.
03 - Arrange sliced onions, carrots, chopped celery, and minced garlic in the bottom of a slow cooker.
04 - In a small bowl, whisk together beef broth, dry red wine, and tomato paste until fully blended.
05 - Place the seared brisket atop the vegetables, then pour the liquid mixture over the meat.
06 - Cover and cook on low heat for 8 hours or until the brisket is tender enough to shred with a fork.
07 - Transfer the brisket to a cutting board, allow it to rest for 10 minutes, then slice against the grain.
08 - Skim excess fat from the cooking liquid and serve the sliced brisket with the vegetables and spoon the pan juices over the top.
# Expert Advice:
01 -
- The slow cooking makes the beef tender in a way that feels like sharing a delicious secret with your closest friends
- The blend of aromatic spices and vegetables gives it a deep flavor that never fails to impress
02 -
- Patting the brisket dry before seasoning is a game changer for a perfect sear and crust
- Using a mix of broth and red wine adds depth but swapping wine for extra broth works beautifully for all guests
03 -
- Don’t skip resting the meat after cooking — it locks in juices for a tender bite
- Searing every side helps develop that rich crust that defines the dish