This recipe for Slow-Cooker Brisket is incredibly easy to make—a low-maintenance mélange of flavorful ingredients perfect for days with that chill in the air.
For the longest time the only thing I knew about brisket was that it was linked to Judaism (more on that below). It was always mentioned in sitcoms by a Jewish character as a go-to, sure-fire way of identifying their Jewish heritage without them donning a yarmulka. It wasn’t until I had it for dinner at a Jewish friend’s house that I realized that it was really just a cut of beef—and a tender and juicy cut of beef, at that!
Since then I’ve turned to this recipe whenever I want a low-maintenance meat that I can do in my slow cooker, that falls apart easily, and that retains its flavor throughout. It’s also a dynamic cut of meat that I can serve as an entree or pair with any number of sides for a more complete meal. If I want to steer the flavor in a certain direction, I can do so easily with the addition of my favorite herbs and spices. And this recipe comes equipped with its own gravy. It’s convenient and, given the gravy is made from the remnants of the brisket, complements the meat in a way I couldn’t manage were I to make a gravy from scratch.
If you like pulled pork but are looking for a beef alternative that still delivers that melt-in-your-mouth consistency, this brisket’s just the ticket!
Why is brisket linked with Judaism?
This was the question I had growing up! Back then, I didn’t know anything about the dietary restrictions of Judaism; I just knew that my Jewish friends would have brisket on important holidays like Rosh Hashanah, Passover, Hanukkah, and Shabbat. I also didn’t know anything about cuts of meat. I knew hamburger and steak came from the same animal but I couldn’t tell you exact locations (yes, I was very young; no, I didn’t grow up on a farm). My cluelessness in these two areas are linked. Brisket comes from the breast section of the cow. Because this is located at the front of the steer, it is considered kosher (whereas meat taken from the back end is not). Because of this religious approval, Jewish families regularly turn to brisket when planning a feast.
FAQs & Tips
How do I store the brisket?
To store the brisket and gravy, let both cool completely then put them back in the ceramic bowl of the slow cooker, cover it up, and keep it in the fridge for up to three days. When you go to serve it, skim off the congealed fat then reheat it in the slow cooker for 1–2 hours on LOW. And FYI, letting the brisket chill out in the gravy overnight intensifies the flavors and makes the meat all the more tender, so it’s one of those dishes that could taste even better the following day! You can also freeze the brisket. If you keep it in the sauce, it should last three months; without the sauce it should last 4–6 months.
Do I need to sear the brisket first?
You don’t have to, though it does add a nice outer texture to the brisket that you may appreciate if you plan on slicing it or serving it whole. You are essentially caramelizing the meat, which adds a bit of richness to the flavor. If you want to try it, heat a skillet or pan on MED-HIGH and add a small amount of fat (oil or butter). Pat the brisket dry with paper towel then give it a rub with your preferred seasoning. Put it in the skillet and sear each side for a couple of minutes. Once done, move on to the slow-cooker phase.
Are there different kinds of brisket?
Yes, indeed there is: the flat cut (a.k.a. the first cut or center cut) and the point cut (a.k.a. the second cut or deckle). Which one you use depends on what you plan on doing with it. Plan on slicing the brisket? Use the flat cut, which is leaner and has less fat. The point cut, conversely, has more marbling and is therefore typically shredded or chopped.
Serving Suggestions
Assuming you don’t have any dietary restrictions to abide by, I’m going to recommend Roasted Mashed Potatoes or Delicious Diced Potatoes as a starch side dish, along with vegetables like Honey-Glazed Carrots. The gravy goes particularly well as a sauce for egg noodles; combine the two and top with shredded brisket for a comforting pasta dish. You can also serve the brisket (sliced or shredded) as a sandwich. I like filling big kaiser buns with the meat then pouring the gravy over everything, the meat and bun together. Then I eat it right up with the assistance of a knife and fork.
Slow-Cooker Brisket
Ingredients
- 3 1/2 lb. beef brisket
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 4 cloves garlic minced
- 1 large onion sliced
- 2 cups beef broth low sodium
- 3 tbsp soy sauce
- 1/4 cup ketchup
- 1 tbsp cornstarch
- 3 tbsp water cold
Instructions
- Season the beef brisket on all sides with salt, pepper, garlic powder, onion powder, and dried oregano.
- Place the sliced onion at the bottom of the slow cooker and lay the seasoned brisket on top.
- In a bowl, whisk together the beef broth, soy sauce, and ketchup. Pour this mixture over the brisket.
- Cover the slow cooker and cook on low for 8 hours, or until the brisket is tender and easily pulls apart.
- Once cooked, remove the brisket from the slow cooker and let it rest for a few minutes before slicing.
- To make the gravy, mix cornstarch with cold water until smooth. Pour into the slow cooker and stir to combine with the cooking juices. Cook on high for an additional 10-15 minutes until the gravy thickens.
- Slice the brisket against the grain and serve with the thickened gravy.
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