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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.
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.
Any leftovers can be stored in an airtight container in the refrigerator for 4 days and up to 2 months in the freezer.
beef brisket, preferably flat cut, cut in half
kosher salt
neutral oil
low-sodium beef broth
Dijon mustard
Worcestershire sauce
fish sauce
reduced-sodium soy sauce
medium yellow onions, sliced into 1/2" wedges, divided
garlic cloves, smashed, peeled, divided
bunch fresh thyme, plus more for topping
cornstarch
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