Slow Cooker Beef Brisket
Brisket braised with plenty of onions is a classic of the Jewish holiday table, and many families serve it at Hanukkah, Rosh Hashanah and Passover. The slow cooker suits it well: the meat sits on a bed of onions and cooks gently for hours until it is fork-tender, and the onions melt into a sweet, savoury sauce.
By Maya Ellison
Published
- Prep Time
- 30 mins
- Cook Time
- 9 hrs
- Rest
- 15 mins
- Total Time
- 9 hrs 45 mins
- Servings
- 10 servings
How do you make Slow Cooker Beef Brisket?
To make brisket in a slow cooker, rub a 2 kg (4.5 lb) beef brisket with salt, pepper and paprika and sear it until browned. Soften 3 sliced onions in the same pan with garlic and tomato paste, add red wine, stock and brown sugar, and pour it over the brisket. Cook on LOW for 8-10 hours until fork-tender, then slice against the grain.
- Total time
- 9 hrs 45 mins
- Calories
- 375 per serving
- Protein
- 41 g
- Yield
- 10 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Equipment
Slow cooker (6 L or larger, oval if possible) · Large heavy skillet · Carving knife · Cutting board
Quick Directions
Season the brisket
Pat the brisket dry.
Sear
Heat the oil in a large heavy skillet over medium-high heat.
Cook the onions
Lower the heat to medium and add the onions to the pan with a pinch of salt.
Make the braising liquid
Pour in the wine and scrape up the browned bits from the bottom of the pan.
Slow cook
Spread half of the onion mixture in the slow cooker.
Rest and slice
Lift the brisket onto a board, cover loosely with foil and rest for 15 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker beef brisket.
Season the brisket
Pat the brisket dry. Mix the salt, pepper and paprika and rub it all over the meat. If the brisket is too long for your slow cooker, cut it in half across the grain.
Sear
Heat the oil in a large heavy skillet over medium-high heat. Brown the brisket for 4-5 minutes per side, until deeply browned, then move it to a plate. Work in two batches if you cut it in half.
Cook the onions
Lower the heat to medium and add the onions to the pan with a pinch of salt. Cook, stirring often, for about 10 minutes, until soft and starting to turn golden. Stir in the garlic and tomato paste and cook for 1 minute.
Make the braising liquid
Pour in the wine and scrape up the browned bits from the bottom of the pan. Let it bubble for 1 minute, then stir in the stock, brown sugar and vinegar.
Slow cook
Spread half of the onion mixture in the slow cooker. Set the brisket on top, fat-side up, tuck the carrots, bay leaves and thyme around it and spoon over the rest of the onions and liquid. Cover and cook on LOW for 8-10 hours, until a fork slides into the thickest part with little resistance.
Rest and slice
Lift the brisket onto a board, cover loosely with foil and rest for 15 minutes. Skim the fat from the sauce and remove the bay leaves and thyme stems. For a thicker sauce, set the slow cooker to HIGH, stir in the cornstarch mixture and cook for 10-15 minutes. Slice the brisket about 5 mm (1/4 inch) thick against the grain and serve with the onions, carrots and sauce.
Recipe Tips
- Slice against the grain. Look for the lines running through the meat and cut across them; slices cut along the grain are stringy.
- Brisket slices most neatly when cold. If you have time, cook it a day ahead, chill it whole in its sauce overnight, lift off the set fat, then slice it and reheat the slices in the sauce.
- The flat (first) cut gives even slices. The point (second) cut has more fat and is better for shredding.
- If you avoid gluten, check the stock label for a gluten-free claim, since some stock cubes and powders contain wheat.
Variations
- Replace the wine and vinegar with 120 ml (1/2 cup) tomato-based chili sauce or ketchup for a sweeter, tangier sauce.
- Add 450 g (1 lb) halved baby potatoes with the carrots for a full meal in the pot.
- Oven method: braise the brisket, tightly covered, in a Dutch oven at 160°C (325°F) for 3 1/2-4 hours, until fork-tender.
Nutrition (per serving)
| Calories | 375 |
|---|---|
| Protein | 41 g |
| Carbs | 14 g |
| Fat | 17 g |
| Saturated fat | 6 g |
| Fibre | 2 g |
| Sugar | 7 g |
| Sodium | 520 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the brisket in its sauce within 2 hours of cooking and use within 3-4 days.
- Freezer
- Freeze sliced brisket covered in sauce for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat the slices in the sauce, covered, at 160°C (325°F) for 25-30 minutes, or gently on the stove, until they reach 74°C (165°F).
Slow Cooker Beef Brisket FAQs
How long does brisket take in the slow cooker?
A 2 kg (4.5 lb) brisket takes 8-10 hours on LOW. It is ready when a fork slides into the thickest part with little resistance. HIGH for 5-6 hours also works, but LOW gives more tender meat.
Do I have to sear brisket before slow cooking?
No, but it is worth the 10 minutes. Browning the meat and onions builds the deep, savoury flavour of the sauce. If you skip it, put the raw onions, garlic and liquid straight into the slow cooker with the seasoned brisket.
Why is my brisket tough?
Tough brisket usually needs more time. Brisket only turns tender once its connective tissue breaks down, so keep cooking on LOW and test it every 30-60 minutes. Slicing along the grain instead of across it can also make it chewy.
Can I make brisket a day ahead?
Yes, and many cooks prefer it that way. Cool the cooked brisket in its sauce, refrigerate it overnight and lift off the solid fat. Slice it cold, then reheat the slices in the sauce until they reach 74°C (165°F).
How much brisket do I need per person?
Allow about 200 g (7 oz) of raw brisket per person, since it shrinks by roughly a third as it cooks. A 2 kg (4.5 lb) brisket serves about 10.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
