Slow Cooker Beef Brisket -

Slow Cooker Beef Brisket

Ingredients:

4-5 pounds beef brisket, trimmed

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons olive oil

1 large onion, sliced

3 cloves garlic, minced

1 cup beef broth

1/2 cup balsamic vinegar or red wine (for a richer flavor)

1/4 cup brown sugar

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

2 bay leaves

Fresh thyme sprigs

Instructions:

Season the Brisket:Pat the brisket dry with paper towels. In a small bowl, mix the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder. Rub the seasoning mix all over the brisket, ensuring both sides are generously coated.

Sear the Brisket:Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 3-4 minutes on each side until it forms a golden crust. Transfer the seared brisket to the slow cooker.

Prepare the Sauce:In the same skillet, add the sliced onion and minced garlic. Cook until softened, about 3 minutes. Pour in the beef broth to deglaze the skillet, scraping up any browned bits. Stir in the balsamic vinegar (or red wine), brown sugar, tomato paste, and Worcestershire sauce. Allow to simmer for 2 minutes before pouring over the brisket in the slow cooker.

Slow Cook the Brisket:Add the bay leaves and fresh thyme sprigs on top of the brisket. Cover and cook on low for 8 to 10 hours, or until the brisket is fork-tender.

Rest and Serve:Once the brisket is done, remove it from the slow cooker and let it rest for 10 minutes before slicing against the grain. Serve with the gravy created from the cooking juices, strained if desired.

Serving Suggestions:Pair with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.

Notes:

To thicken the gravy, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).

For a sweeter flavor, increase the brown sugar or add a tablespoon of honey.