Slow Cooker Brisket – Tender & Juicy | Easy Beef Recipe
Slowcook

Slow Cooker Brisket – Tender & Juicy | Easy Beef Recipe

Slow-cooked beef brisket – juicy, sliceable and served with a glossy reduced sauce. A set-it-and-forget-it centerpiece for any day of the week.

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620 min total
6 servings
Easy

Ingredients

servings

  • Meat

    • 1800 g Beef brisket
    • 2 tsk Salt
    • 1 tsk Black pepper
    • 1 spsk Butter or oil

  • Vegetables

    • 2 stk Onions, sliced
    • 3 fed Garlic
    • 3 stk Carrots (optional)

  • Liquid & seasoning

    • 4 dl Beef broth
    • 1 dl Red wine or dark beer
    • 1 spsk Tomato paste
    • 1 spsk Soy sauce
    • 1 tsk Thyme
    • 1 stk Bay leaf

Instructions

  1. 1

    Sear the meat

    1. Season the brisket with salt and pepper.
    2. Sear the meat quickly on all sides in butter or oil.
    10 min
    High heat
    Pan
  2. 2

    Set up the slow cooker

    1. Place onions and optional carrots in the bottom of the slow cooker.
    2. Place the brisket on top.
    3. Add broth, red wine, tomato paste, soy sauce, garlic, thyme and bay leaf.
    5 min
  3. 3

    Slow cook

    1. Cook for 8–10 hours on LOW until the meat is very tender.
    0 min
    Low heat
  4. 4

    Rest & slice

    1. Let the meat rest for 20–30 minutes.
    2. Always slice against the grain for the most tender result.
    30 min
    Knife
  5. 5

    Reduce the sauce

    1. Strain the liquid from the slow cooker.
    2. Simmer and reduce for 10–15 minutes.
    3. Stir in a knob of butter for a glossy, rich sauce.
    15 min
    Medium heat
    Pot

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Details

Nutrition

Calories

720kcal

Protein

60g

Fat

50g

Carbs

6g

Serving Size

450g

Serving

Suggestions

  • • Serve sliced with reduced sauce poured over.
  • • Also great in brioche buns as pulled brisket.

Drink Pairings

  • • Wine: Full-bodied red wine

Side Pairings

  • • Mashed potatoes

Dessert Pairings

  • • Light dessert

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in the fridge in an airtight container.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C

Tips

Preparation

  • • Always slice against the grain – it's the single biggest factor for tenderness.

Cooking

  • • Brisket needs time – don't rush the cook.

Serving

  • • A reduced sauce makes all the difference in flavor and finish.

Variations

Flavor

  • Add a pinch of smoked paprika for a deeper BBQ note.

Health

  • Skim the fat off the sauce before reducing for a lighter finish.

Method

  • Finish under the broiler for 5 minutes for a light caramelized crust.

Toppings

  • Fresh thyme or parsley at serving.

Author

C

Camilla

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Author

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Camilla

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