Main Dishesculinaryhill5.0
Slow Cooker Beef Brisket
Briskets are best when cooked low and slow. Here, the robust sauce has an acidic component (red wine vinegar) to tenderize the meat while infusing the beef with flavor.
👥 6 Servings⏱️ Prep & Cook: 5h 45m⏳ Prep: 20 min🔥 Cook: 5h 15m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●slow cooker
- ●oven
- ●pan
- ●cutting board
📝 Preparation Steps
1
Pat brisket dry and season on all sides with salt and freshly ground black pepper. In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to ⏱️ 10 minutes (work in batches if necessary). Transfer beef to a slow cooker.
Salt and freshly ground black pepper
2
To the Dutch oven, add onions, carrots, celery, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until the onions have softened, about ⏱️ 5 minutes.
3
Stir in tomatoes, red wine vinegar, mustard, bay leaf, rosemary, and thyme and deglaze the pan by scraping up any browned bits on the bottom. Transfer to the slow cooker with the beef.
bay leaf1
4
Cover and cook until the beef is fork tender, on HIGH for 5 to ⏱️ 6 hours or on LOW for 8 to ⏱️ 10 hours. Remove brisket to a cutting board and tent with foil for ⏱️ 10 minutes. Slice brisket thinly across the grain, arrange a platter, and drizzle with juices from the slow cooker.
Nutrition Facts
calories
481 kcal
fat Content
24 g
serving Size
1 cup
fiber Content
2 g
sugar Content
2 g
sodium Content
266 mg
protein Content
56 g
cholesterol Content
164 mg
carbohydrate Content
6 g
saturated Fat Content
8 g
unsaturated Fat Content
14 g
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