This Slow Cooker Brisket is an easy way to turn a relatively simple cut of beef into a tender, flavorful dinner. A 3½-pound beef brisket is seasoned generously with salt and pepper, seared until a golden-brown crust develops, then slow-cooked with caramelized onions, garlic, beef broth, Worcestershire sauce, and soy sauce. After 6 to 8 hours on LOW, the brisket becomes tender enough to slice or shred and serve with the onions and flavorful cooking juices.
The extra step of searing the brisket before it goes into the slow cooker is worth the effort. The meat develops a browned exterior before the long, gentle cooking process begins, while the onions are slowly cooked separately until lightly caramelized. Once both are added to the slow cooker, the broth, Worcestershire sauce, soy sauce, and garlic create a savory cooking liquid that flavors the brisket as it becomes tender.
A cast iron skillet is an excellent tool for this recipe because it can handle the high heat needed to sear the brisket and is also suitable for slowly caramelizing the onions. The recipe specifically calls for either a deep sauté pan or cast iron skillet for the onions and a large skillet or sauté pan for searing the meat.
One useful feature of this slow cooker brisket is that it can be served immediately or prepared ahead. After cooking, the brisket can be refrigerated overnight, allowing the fat to solidify so it can easily be removed before reheating. Whether sliced or shredded, the finished brisket makes a satisfying meal with plenty of tender beef, caramelized onions, and rich cooking juices.
For an oven-braised brisket with a sweet-savory glaze, try this Garlic Honey Brisket.
Serve this Slow Cooker Brisket with Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes. Also pairs well with Garlicky Roasted Broccoli or Parmesan Asparagus.
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Slow Cooker Brisket
- Total Time: 7:00
- Yield: 6-8 1x
Ingredients
- 1 tablespoon olive oil
- 2 large yellow or red onions, sliced into half moons
- 3 1/2 pounds beef brisket
- Coarse kosher salt and freshly ground black pepper
- 6 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (or tamari, if gluten-free)
Instructions
- Heat a deep sauté pan or cast iron skillet over medium heat with the olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly.
- While the onions are cooking, take the brisket out of its packaging and pat it dry. Season the meat generously with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow-cooker insert, fatty side up.
- Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce, and pour into the slow-cooker insert.
- Cover and cook in the slow cooker on LOW for 6 to 8 hours or until the brisket is very tender. Let rest for at least 20 minutes before serving in the slow cooker set on WARM. (If your slow cooker doesn’t have a WARM setting, transfer to a baking dish and cover tightly with foil while resting.)
- The brisket can be sliced or shredded immediately and served with the onions and juices. Or let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.
- Prep Time: :30
- Cook Time: 6:30
- Category: Entree
- Method: Slow Cooker