Best Slow Cooker Brisket Recipe Tender Beef

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The Basics

3–4 lb Beef Brisket: Look for “Flat Cut” for even slicing, or “Point Cut” for more fat and flavor.
Kosher salt and black pepper: For the initial sear.

1 large yellow onion: Thinly sliced.
4 cloves garlic: Smashed or minced.
1 cup beef bone broth: Low sodium is best so you can control the salt.
1/2 cup red wine: (Optional) Cabernet or Merlot works great. Substitute with more broth if preferred.
2 tbsp Worcestershire sauce
1 tbsp soy sauce: For that deep umami “meatiness.”
2 bay leaves

Don’t skip the sear! While you can just dump everything in, browning the meat creates a Maillard reaction that adds depth to the sauce.

Pat the brisket dry with paper towels.
Mix your rub ingredients together and coat the meat thoroughly on all sides.
Heat a large skillet over medium-high heat with a splash of oil. Sear the brisket for 3–5 minutes per side until a dark brown crust forms. Move the meat to the slow cooker.

Tuck the sliced onions, garlic, and bay leaves around the sides of the beef.
Whisk the beef broth, Worcestershire, and soy sauce together, then pour it into the slow cooker. The liquid should come about halfway up the side of the meat.

Cover and cook on LOW for 8 to 10 hours.
Note: Brisket is stubborn. If you try to rush it on “High,” it might be cooked through but still “chewy.” Low heat is the secret to that buttery texture.

Once tender, remove the brisket to a cutting board and tent it loosely with foil. Let it rest for at least 15 minutes.
Crucial Tip: Always slice against the grain. Look for the lines of the muscle fibers and cut perpendicular to them. This ensures the shortest fiber length and maximum tenderness.

Strain the liquid from the crockpot into a saucepan.
Simmer over medium heat to reduce it by half for a concentrated jus.
For a thick gravy: Whisk 1 tbsp of cornstarch with 1 tbsp of cold water and stir it into the boiling liquid until thickened.

Fat Side Up: Position the brisket with the fat cap facing upward in the slow cooker. As the fat melts, it bastes the meat naturally.
The Overnight Method: Brisket actually tastes better the next day. You can cook it, let it cool in its juices in the fridge, and then slice it cold. Reheat the slices in the gravy—they won’t fall apart as much!
Acid Balance: If the sauce feels too “heavy,” add a teaspoon of apple cider vinegar or a squeeze of lemon right before serving to brighten the flavors.

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