Ingredients
Scale
- 4–5 lb beef brisket, fat cap trimmed to 1/4 inch
- 2 1/2 tsp kosher salt
- 1 1/2 tsp freshly ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried thyme
- 2 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 6 cloves garlic, smashed
- 1 1/2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 2 bay leaves
- Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder
Instructions
- Pat brisket dry and trim fat cap to 1/4 inch. Mix salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme. Rub over brisket.
- Heat olive oil in skillet over medium-high. Sear brisket 3–4 minutes per side until browned. Transfer to slow cooker or Dutch oven.
- Add onions to skillet, sauté 3–4 minutes, scraping browned bits. Stir in garlic 30 seconds. Add broth, tomato paste, Worcestershire, vinegar; simmer 1 minute. Pour over brisket and add bay leaves.
- Slow cooker: Cook on Low 8–10 hours (or High 5–6) until fork-tender. Oven: Cover Dutch oven, bake at 300°F (150°C) 3 1/2–4 1/2 hours.
- Rest brisket 20 minutes. Strain liquid; discard bay leaves. Reduce liquid 8–12 minutes to make gravy.
- Slice against grain or shred. Serve with warm gravy and onions.
Notes
- For extra depth, add coffee or 1/2 tsp cocoa to braise.
- Keep slices nestled in sauce for reheating to prevent dryness.
- Make ahead: chill whole in liquid, then slice cold and rewarm in gravy.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooked, Braised
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 130 mg