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Emma Carter

Slow Cooked Beef Brisket

This slow cooked beef brisket is deeply savory, fork-tender, and packed with rich onion and garlic flavor after hours of low, slow cooking.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 lb beef brisket
  • 2 1/2 tsp kosher salt
  • 1 1/2 tsp freshly ground black pepper
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tbsp brown sugar
  • 2 tbsp olive oil
  • 2 large yellow onions sliced
  • 6 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 1/2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • 2 bay leaves

Method
 

Preheat oven to 300°F. Pat the brisket dry with paper towels.
    In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, cumin, and brown sugar. Rub evenly over the brisket.
      Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket for 4-5 minutes per side until deeply browned.
        Remove brisket and add sliced onions to the pot. Cook for 8-10 minutes until softened and golden. Stir in garlic and tomato paste and cook for 1 minute.
          Pour in beef broth, Worcestershire sauce, and apple cider vinegar. Scrape up browned bits from the bottom of the pot.
            Add thyme and bay leaves, then return brisket to the pot. Cover tightly with a lid.
              Transfer to oven and cook for 4 hours, or until fork tender.
                Remove brisket and let rest for 15 minutes before slicing against the grain. Serve with onions and sauce.

                  Notes

                  Store leftovers in the cooking liquid for up to 4 days in the refrigerator. If the sauce is too thin, simmer it uncovered for 10 minutes after removing the brisket. This brisket also freezes well for up to 2 months.