Looking for a delicious and effortless way to cook up a tasty beef brisket? Look no further than this beef brisket slow cooker recipe from the food blog Recipe Tin Eats. With only a few ingredients and minimal prep time, you’ll have a flavorful BBQ-style beef brisket that will be sure to impress your family and friends. Read on to find out how it’s done!
Ingredients
- 3-4 pound beef brisket
- 2 cloves of garlic
- 1 tablespoon of olive oil
- ½ cup of apple cider vinegar
- 1 ½ cups of ketchup
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of brown sugar
- 2 teaspoons of paprika powder
- 3 teaspoons of onion powder
- 3 teaspoons of garlic powder
- ½ teaspoon of cumin powder
- ¾ teaspoon of mustard powder
- ½ cup of brown sugar
- 1 teaspoon of salt
- 1 teaspoon of cayenne pepper
- 2 ½ teaspoons of black pepper
Directions
- You’ll want to begin this recipe with the brisket dry rub portion of the ingredients. You’ll mix the seasonings together and then rub them all over the brisket from top to bottom. Then, if time permits, you’ll leave them together for anywhere from 30 minutes to 24 hours in the refrigerator. Doing so a full day ahead of time isn’t required, but the longer you let the dry rub rest atop the beef brisket, the more flavorful the final product.
- Next, take the ingredients for your barbeque sauce, and combine them inside a slow cooker. Mix these ingredients and then add your beef brisket to the slow cooker. It’s okay if you need to “squish” the brisket in order for it to fit.
- The next step is to essentially “slow cook” your seasoned beef brisket for anywhere from 8 to 10 hours. If you’re using a pressure cooker instead, you’ll cook it for 2 hours, and if you’re cooking this brisket in the oven you can see the specific instructions in the Notes section below.
- After a maximum of 10 hours in the slow cooker, you’ll remove the beef brisket and place it onto a tray. Then take the liquid that’s inside the slow cooker and pour it into a saucepan. You’ll bring this to a simmer over medium-high heat and reduce this to a syrup-like consistency. The more that it cools down, the thicker this liquid will become.
- Meanwhile, you’ll take your beef brisket and drizzle the vegetable oil on top of it and roast it in an oven set at 390°F for 15 minutes. You’ll roast the brisket until brown spots appear on its exterior, then you will remove it from the oven and baste generously with the reduced sauce. Return the brisket to the oven for an additional 5 minutes, remove it, baste it again, and return it to the oven for 5-10 minutes. Keep roasting it until it caramelizes.
- When you’re ready to serve the beef brisket, you’ll slice it thinly across the grain and serve it with the remaining barbeque sauce.
Notes:
- If you’re choosing to roast this brisket in the oven instead of a slow cooker, then you’ll put the sauce ingredients in a roasting pan, add 2 cups water, mix it up, add beef, and cover it with a lid or double layer of foil. 3. Bake at 320°F for 4 hours, then uncovered for 30 minutes, until it’s fork tender. Baste every hour or so with pan juices. Check every now and then to ensure that the liquid doesn’t reduce beyond a barbeque sauce consistency, and if it does simply add water.
- Excellent side dishes for this recipe include coleslaw or mashed potatoes, as these are always a popular choice when it comes to beef brisket side dishes. Another great option is roasted vegetables. This is a great way to get your veggies in while also enjoying the delicious flavor of beef brisket.
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