Slow-Cooker Brisket

Brisket can be a labor-intensive cut of beef to prepare, but using a slow cooker makes it incredibly easy. The low-and-slow heat is perfect for brisket, resulting in an extremely tender cut of meat in just a few hours. Not to brag, but no fork and knife are required here—you can literally eat this with a spoon. After a quick sear for color and flavor development, simply add the brisket and aromatics to the slow cooker, and let it do all the work. The aroma filling your kitchen will make everyone think you’ve been working over a hot stove for hours. This dish is perfect for an Easter dinner, a Passover seder, or any occasion where you want a delicious and effortless meal. As a bonus, I’ll show you how to turn the cooking liquid into an intensely flavored gravy you’ll want to spoon over each bite.

How To Make Slow Cooker Brisket

INGREDIENTS

• Beef Brisket: Brisket is a tough cut of meat that needs to be cooked low and slow: indirectly on the grill, in the slow cooker (like we did here), or in the oven. A longer cook time will help get your brisket extra tender and flavorful. Doing this in the slow cooker makes that process almost completely hands-off. This recipe calls for cutting the brisket in half to make sure it fits in the slow cooker and is easy to remove.
• Kosher Salt: Salt is necessary to bring out the brisket’s natural beefy flavor. This recipe was developed using Diamond Crystal kosher salt. If you use coarse Morton kosher salt, you’ll need 1 tsp. for a thick cut (1 1/2") steak and about 1/2 tsp. for a standard cut (1") steak. Kosher salt has larger crystals and a less intense flavor than iodized salt, so if you’re working with iodized table salt, you should need about 1 Tbsp.
• Neutral Oil: A neutral oil with high heat tolerance is the best choice for searing beef. You’ll need high heat to encourage the brisket to develop a golden brown crust before the brisket hits the slow cooker.
• Beef Broth: Slow cooking in beef broth will ensure the brisket retains its moisture while enhancing the beefy flavor.
• Dijon Mustard & Worcestershire Sauce: Dijon mustard and Worcestershire sauce add complexity to the cooking liquid, taking the flavor well beyond your grandma’s classic recipe. Mustard adds a bit of spiciness, and Worcestershire adds a hint of tangy sweetness.
• Soy Sauce & Fish Sauce: Like the Dijon and Worcestershire sauce, soy sauce and fish sauce amp up the flavor in the cooking liquid. These bring deep umami flavors to the broth that pair well with the aromatic onions and garlic.
• Yellow Onions & Garlic: Onions and garlic are standard aromatic additions to brisket, adding both flavor and moisture.
• Fresh Thyme: This is a classic brisket accompaniment that adds an earthy, peppery, and slightly minty flavor to the meat. It’s a hearty herb that holds up well in a slow cooker. The leaves will fall off as the brisket cooks, so tossing in the whole sprigs instead of picking them will save a ton of time.
• Cornstarch: Cornstarch is used to thicken the sauce without having to reduce it for too long. The soy sauce and fish sauce add a good bit of salt to the cooking liquid, so reducing it for too long will result in an overly salty sauce.

STEP-BY-STEP INSTRUCTIONS

Preheat a large cast iron or stainless steel skillet over medium heat. Using a flat cut of brisket is preferable here for its uniformity and balance of flavor and tenderness. The flat cut can be a bit long, so cut the brisket in half to make sure it will fit in the slow cooker. This will also make the meat easier to handle when transferring to and from the slow cooker.

Season both brisket halves all over with salt, making sure to cover each side. Pour some oil into the skillet and swirl to coat the pan. Place the first brisket half in the skillet and cook 2 minutes per side, or until both sides are evenly seared and golden brown. Transfer the first brisket half to a large plate. Repeat with the remaining brisket half.

Meanwhile, combine the beef broth, mustard, Worcestershire, soy sauce, and fish sauce in a 4-qt. (or larger) slow cooker and whisk until smooth. These ingredients will add a ton of depth of flavor to the brisket gravy.

Add half of the onions and 2 smashed garlic cloves to the slow cooker. Place the first seared brisket half on top. Add remaining onions and garlic, then place the second seared brisket half on top. Arrange the thyme sprigs around the brisket.

Cover and cook on High for 5 to 6 hours or on Low for 8 to 10 hours. The brisket should be tender enough to pull apart with a fork using little effort. Transfer the brisket halves to a cutting board. Remove and discard the thyme sprigs from the cooking liquid, then transfer the onions and garlic to a bowl or plate. These will still be juicy, so make sure it’s a plate with a rim.

Pour the cooking liquid into a small saucepan over medium-high heat and bring mixture to a boil. Set slow cooker to warm and return brisket halves, onions, and garlic to slow cooker with lid to keep warm. Ladle 1/2 cup of the cooking liquid into a small bowl and whisk in cornstarch until dissolved. Add the cornstarch mixture to saucepan and whisk to combine. Return to a boil and let the broth reduce 10 to 12 minutes, or until slightly thickened. Keep warm until ready to serve. Transfer onions and garlic to a serving platter and transfer brisket to a cutting board. Slice across the grain into 1/4"-thick slices and transfer to a platter. Serve with brisket gravy alongside.

The full list of ingredients and instructions can be found in the recipe below.

What To Serve With Slow-Cooker Brisket

• Garlic Mashed Potatoes
• Sweet & Sour Braised Red Cabbage
• Creamed Brussels Sprouts

Recipe Tips

• What is beef brisket? Brisket is a large cut of meat from the breast of the cow that’s typically sold in two parts: the first cut (or flat cut) and the second cut (point cut). The first cut is typically tougher and leaner, though it often has a decent fat cap, adding significant beefy flavor. Since it's on the tough side, it benefits from the low and slow moist heat of a slow cooker. The second cut is significantly more marbled and fatty throughout, making it a great choice for shredding, chopping, or BBQ burnt ends, but not necessarily the best option for this recipe. The goal is to slice this brisket, so the first cut (flat cut!) is the way to go for uniformity.
• Do I need to sear my brisket before slow-cooking it? Yes! Slow cookers are great for hands-off meals, but the quick sear ahead of time helps develop a deeper flavor throughout the Maillard reaction (a fancy term for that golden brown crust) in addition to adding to the brisket’s visual appeal.
• Do I need to cover my brisket in liquid in the slow cooker? You don’t need to cover your brisket fully in liquid, but it should be at least partially submerged in the slow cooker. For our brisket, 2 cups of beef broth was perfect.
• How do I make sure I don't overcook my brisket? Believe it or not, you can overcook brisket in the slow cooker, so we highly recommend one tip to ensure your brisket is perfectly cooked: keep a watchful eye on it, especially if you’re cooking it on high heat. Check on your brisket progress about two-thirds of the way into the cook time and adjust the total cook time as necessary.
  

Storage

Any leftovers can be stored in an airtight container in the refrigerator for 4 days and up to 2 months in the freezer.