Description
Cooking brisket to perfection has never been easier than with this slow cooker recipe. With a flavorful dry rub, tender vegetables, and a juicy brisket, this dish is a perfect choice for family dinners or special occasions. Follow this guide to create a mouthwatering meal that will leave everyone asking for seconds.
Ingredients
Dry Rub:
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon ground paprika
- 1 teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Cooking Liquid:
- 2 cups low-sodium beef broth
- 1 teaspoon liquid smoke
- 1 teaspoon Worcestershire sauce
- ¼ cup water (optional, as needed)
Brisket and Vegetables:
- 1 (2-pound) beef brisket
- 2 medium yellow onions, quartered
- 3 large carrots, cut into 1-inch pieces
- ¼ cup prepared barbecue sauce
Instructions
1. Prepare the Dry Rub:
Mix brown sugar, chili powder, paprika, salt, black pepper, mustard powder, onion powder, and garlic powder in a small bowl.
2. Make the Cooking Liquid:
In a separate bowl, combine beef broth, liquid smoke, and Worcestershire sauce.
3. Assemble the Slow Cooker:
Place quartered onions and carrot pieces at the bottom of the slow cooker. Pour the cooking liquid over the vegetables and set the slow cooker to High to warm up.
4. Season the Brisket:
Rinse the brisket under cold water, pat it dry, and rub it generously with the dry rub. Place the brisket in the slow cooker on top of the vegetables with the fatty side up. Ensure the liquid just touches the bottom of the brisket, adding water if needed.
5. Cook Low and Slow:
Cover the slow cooker and cook on Low for 8 hours.
6. Crisp and Rest:
Once cooked, transfer the brisket to a foil-lined sheet pan. Trim excess fat if desired. Mix ¼ cup of the hot cooking liquid with the barbecue sauce and baste the fatty side of the brisket. Preheat the oven broiler and broil the brisket until the edges crisp, about 2–4 minutes.
7. Slice and Serve:
Allow the brisket to rest for 10 minutes before slicing thinly against the grain. Remove the vegetables from the slow cooker with a slotted spoon and serve alongside the brisket.
Notes
Serving Suggestions:
- Pair with Classic Sides: Serve the brisket alongside mashed potatoes, roasted green beans, or a fresh garden salad to complement its rich flavors.
- Make it a Sandwich: Thinly slice the brisket and layer it on a toasted bun with extra barbecue sauce for a mouthwatering sandwich.
- Perfect for Meal Prep: Portion out the brisket and vegetables into meal-prep containers for easy lunches throughout the week.
Storage Instructions:
- Refrigeration: Allow the brisket and vegetables to cool completely. Store in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: For longer storage, slice the brisket and place it in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months.
- Reheating: Reheat leftovers in the oven at 300°F (150°C) until warmed through, or use a microwave for smaller portions. For frozen brisket, thaw overnight in the refrigerator before reheating.
