Slow Cooker Beef Brisket
Slow Cooker Beef Brisket is another way you can cook a beef brisket in addition to brining and making into Corned Beef, for which we have a recipe. Being a tougher cut like short ribs, braising these cuts for many hours takes these cuts and creates tender, succulent, extremely flavorful dishes. The dry rub adds a wonderful flavor and when slow cooked with the onions and other spices, creates a rich gravy. Served with garlic smashed potatoes or hearty egg noodles and you have a dish worthy of even your top restaurants.
Cooking Time: 9 to 11 hours on Low or 5 to 7 hours on High
1 Tablespoon Sweet Spanish Paprika
1 Teaspoon Garlic Powder
2 Teaspoons Onion Powder
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
⅛ Teaspoon Cayenne Pepper
1 Flat-cut Beef Brisket, about 5 pounds. Trim off excess fat
1 Tablespoon Olive Oil
3 Medium Onions, Halved and Sliced ½ Inch Thick
1 Tablespoon Brown Sugar
1 Tablespoon Tomato Paste (Can Make from Tomato Powder)
3 Garlic Cloves, Minced
3 Tablespoons Flour
1 Cup Low-sodium Chicken Broth
2 Tablespoons plus 1 Teaspoon Red Wine Vinegar
2 Teaspoons Dried Thyme
3 Bay Leaves
In a mixing bowl, combine paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper. Pierce the brisket well, all over. Sprinkle the spice mixture over brisket and rub in well. Wrap the brisket with plastic wrap. Refrigerate overnight, or up to 24 hours. Remove the plastic wrap and place the brisket in the slow cooker.
In a 12-inch skillet, heat the olive oil over medium-high heat until it starts to shimmer. Add onions, brown sugar, tomato paste, and minced garlic. Cook about 8 to 10 minutes until onions are translucent and lightly browned. Stir in flour and cook for 1 minute. Slowly whisk in broth, while scraping up any browned bits and smoothing out any lumps. Remove from heat and carefully pour the mixture over the brisket in the slow cooker.
Add 2 tablespoons of the vinegar, dried thyme, and bay leaves in the slow cooker. Cover and cook 5 to 7 hours on high or 9 to 11 hours on low, until the beef is fork tender.
Remove the brisket from the slow cooker and place on a cutting board. Loosely cover with foil and let rest for 15-20 minutes. Skim the fat from the liquid. Remove and discard the bay leaves. Stir in remaining teaspoon vinegar. Add additional salt and pepper to taste.
Slice brisket ½ inch thick against grain and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.