Slow Cooker Brisket
Treat your taste buds to slow cooker brisket. It's moist and juicy, and you can use it in quesadillas, tacos, mac 'n cheese, sandwiches, and much more.
Servings: 8
Ingredients
- 4 to 5 Pounds brisket
- 3 sweet onions or red onion, optional
- 2 Teaspoons salt
- 1 Teaspoon mustard powder
- 1 Teaspoon paprika
- ½ Teaspoon black pepper freshly ground
- ¼ Teaspoon chili powder
- 2 Tablespoons olive oil
- 1 Cup beef broth
Instructions
- Unpack the brisket and pat dry with a paper towel. Cut and discard excess fat and silver skin.
- Add the sliced onions to a slow cooker. Spread evenly.
- In a small bowl, combine salt, dry mustard, paprika, black pepper, and chili powder. Sprinkle this seasoning on all sides of the brisket and lightly pat down.
- Preheat a large skillet and add olive oil. Brown the brisket for 3 minutes on each side.
- Add the brisket to the slow cooker.
- Pour the beef broth into the hot skillet to deglaze the pan and then pour the beef broth into the slow cooker.
- Cover and cook on low heat for 8 to 10 hours.
Notes
Don't skip the sear: Searing the brisket before slow cooking ensures it has a tasty crust and it also stops the meat from drying out during the cooking time.
Use a large enough slow cooker: You'll need a large crockpot for this recipe.
Perfect cooking time: Using a smaller brisket? A 3-pound brisket might be tender in 6 hours.
Don't flip the meat: There's no need to flip the brisket in the slow cooker.
Use a large enough slow cooker: You'll need a large crockpot for this recipe.
Perfect cooking time: Using a smaller brisket? A 3-pound brisket might be tender in 6 hours.
Don't flip the meat: There's no need to flip the brisket in the slow cooker.
Nutrition
Calories: 426kcal | Carbohydrates: 10g | Protein: 48g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 141mg | Sodium: 883mg | Potassium: 919mg | Fiber: 1g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 5mg
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