Here’s a classic, slow-cooked beef brisket recipe — simple, proper, and flavorful. This method delivers tender, pull-apart meat with a rich gravy or jus. You can use a slow cooker (crockpot) or oven — both options included.
Slow-Cooked Beef Brisket
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 8–10 hours (slow cooker) or 4–5 hours (oven)
Total Time: Varies by method
Ingredients:
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3–4 lb (1.4–1.8 kg) beef brisket, trimmed of excess fat
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon smoked paprika (optional)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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2 tablespoons oil (for searing)
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2 large onions, sliced
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4 cloves garlic, minced
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1 cup beef broth
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1/2 cup dry red wine or additional broth
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2 tablespoons Worcestershire sauce
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2 tablespoons tomato paste
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Optional: 2 sprigs fresh thyme or 1 teaspoon dried thyme
Instructions:
1. Season the Brisket
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Mix salt, pepper, paprika, garlic powder, and onion powder.
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Rub the seasoning all over the brisket. Let it sit while you prepare the pan.
2. Sear the Meat
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Heat oil in a large skillet or Dutch oven over medium-high heat.
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Sear brisket for 4–5 minutes per side until browned. Set aside.
3. Prepare the Base
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In the same pan, reduce heat to medium.
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Sauté onions for 5–7 minutes until soft and golden.
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Add garlic and tomato paste; cook for 1 minute.
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Pour in red wine (if using) and deglaze the pan, scraping up brown bits.
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Stir in broth and Worcestershire sauce. Bring to a simmer.
Slow Cooker Method:
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Layer onions and garlic mixture on the bottom of the slow cooker.
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Place seared brisket on top.
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Pour the broth/wine mixture over the brisket.
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Add thyme.
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Cover and cook on LOW for 8–10 hours, or until fork-tender.
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Rest brisket 10–15 minutes before slicing against the grain.
Oven Method:
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Preheat oven to 300°F (150°C).
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Transfer everything (onions, brisket, liquids) to a roasting pan or Dutch oven.
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Cover tightly with foil or lid.
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Bake for 4–5 hours, or until brisket is very tender.
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Let rest before slicing.
Optional Gravy (Thickened Jus):
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After cooking, strain the cooking liquid.
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Skim off excess fat.
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Simmer in a saucepan until reduced slightly.
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For a thicker gravy, mix 1 tbsp flour or cornstarch with 2 tbsp cold water and stir it in while simmering until thickened.
Serving Suggestions:
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Serve with mashed potatoes, roasted root vegetables, or crusty bread.
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Leftovers are excellent in sandwiches or tacos.
Let me know if you want a BBQ version, or one with a spice rub and no gravy.
