Tender slow cooked brisket (Print version)

Tender beef brisket simmered with aromatic vegetables and spices for rich, hearty meals.

# What you'll need:

→ Beef

01 - 4 lb beef brisket, trimmed

→ Vegetables

02 - 2 large onions, sliced
03 - 3 carrots, cut into large chunks
04 - 3 celery stalks, cut into large chunks
05 - 4 garlic cloves, minced

→ Seasonings

06 - 2 tsp kosher salt
07 - 1 tsp freshly ground black pepper
08 - 2 tsp smoked paprika
09 - 1 tsp dried thyme
10 - 1 tsp dried oregano

→ Liquids

11 - 1 cup beef broth
12 - 1 cup dry red wine (optional; substitute with additional broth if preferred)
13 - 2 tbsp tomato paste
14 - 2 tbsp Worcestershire sauce

→ For Searing

15 - 2 tbsp olive oil

# How to make it:

01 - Pat the brisket dry and evenly season all sides with kosher salt, black pepper, smoked paprika, thyme, and oregano.
02 - Heat olive oil in a large skillet over medium-high heat and sear brisket for 3 to 4 minutes per side until browned.
03 - Place the seared brisket into the slow cooker.
04 - Arrange sliced onions, carrots, celery, and minced garlic around and on top of the brisket.
05 - Whisk together beef broth, red wine (if using), tomato paste, and Worcestershire sauce, then pour evenly over the meat and vegetables.
06 - Cover and cook on low for 8 hours until the brisket is tender and easily pierced with a fork.
07 - Remove brisket from slow cooker and allow to rest for 10 minutes. Slice against the grain for optimal tenderness.
08 - Skim excess fat from the cooking juices, serve slices of brisket with vegetables, and spoon sauce over the top.

# Expert suggestions:

01 -
  • The brisket becomes so tender it practically falls apart with a fork, no knife skills required.
  • Your house will smell like a cozy steakhouse all day long, which is half the magic.
  • It feeds a crowd without you standing over the stove, leaving you free to actually enjoy your guests.
  • Leftovers turn into ridiculously good sandwiches that taste even better the next day.
02 -
  • Always slice against the grain or the meat will be chewy no matter how long you cooked it.
  • Searing the brisket first is non-negotiable, it creates a caramelized layer that adds incredible depth to the final dish.
  • If your brisket isnt fork-tender after 8 hours, just keep cooking, some cuts need an extra hour or two and thats completely normal.
03 -
  • Let the brisket come to room temperature for 30 minutes before searing so it cooks more evenly.
  • Save the braising liquid and freeze it in ice cube trays, those flavor bombs are perfect for enriching soups and gravies later.
  • If youre short on time, cook on high for 5 to 6 hours instead, but low and slow truly gives you the best texture.

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