Slow Cooker Beef Brisket
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
43
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
Salt2 tbsps
Olive Oil2 cups
Vegetable Broth1 tbsp
Dijon Mustard6 cloves
Garlic (smashed)2 tbsps
Apple Cider Vinegar2 tbsps
Worcestershire SauceDirections:
1
Watch how to make this recipe
2
Sprinkle the brisket on both sides with salt and pepper
3
Heat the oil in a large skillet over medium-high heat
4
Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side
5
Remove from the pan and set aside
6
Stir the tomato paste into the pan and cook until heated through, about 2 minutes
7
Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits
8
Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic
9
Then add the brisket, vinegar, Worcestershire, bay leaves, and the remaining 1 cup broth
10
Cook on low until the brisket is very tender, about 8 hours
11
Remove the brisket to a platter and let rest for 20 minutes
12
Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm
13
Slice the brisket against the grain and serve it with the sauce