Description
This crockpot brisket is tender and full of flavor. You cook it low and slow with simple ingredients. No alcohol, bacon, or ham used.
Ingredients
Scale
- 3 to 4 pounds beef brisket, trimmed
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth (low sodium)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned, about 4 minutes per side.
- Place sliced onion and minced garlic in the bottom of the crockpot.
- In a small bowl, mix beef broth, tomato paste, Worcestershire sauce, brown sugar, smoked paprika, salt, and pepper.
- Pour half of the broth mixture over the onions and garlic. Place the seared brisket on top. Pour the remaining broth mixture over the brisket.
- Cover and cook on low for 8 to 10 hours, or until the brisket is fork-tender.
- Remove brisket from crockpot and let rest for 10 minutes. Slice against the grain. Serve with the juices from the pot.
Notes
- Trim excess fat from the brisket before cooking to avoid greasy results.
- For a thicker sauce, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the juices during the last 30 minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 5 ounces cooked meat plus sauce)
- Calories: 350
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 105 mg