Slow-Cooked Beef Brisket Recipe.
A good brisket, cooked properly, has a rich flavor and a mouthwatering texture – it’s a powerful argument in favor of “low and slow” cooking. In this case, that doesn’t have to mean tending to the stove all day, though; with a slow cooker, you can put the meat in and then forget about it until you’re ready to dig in 8 hours later.
- 2 lbs. beef brisket
- 2 cups onion, diced
- 2 tbsp. tomato paste
- 3/4 cup beef stock
- 1/2 cup honey
- 2 tbsp. Dijon mustard
- 1/2 cup ketchup
- 2 tbsp. balsamic vinegar
- 2 tbsp. Worcestershire sauce
- 1 tsp. liquid smoke (optional)
- Sea salt and freshly ground black pepper
- Brown the beef brisket on all sides in a skillet placed over a high heat and place in the slow cooker.
- Cook the onion for one or two minutes over a medium heat in the same skillet.
- Add all the remaining ingredients to the skillet, mix well, and heat up.
- Drizzle the sauce over the brisket and cook on low for 8 hours.
- Remove the brisket from the slow cooker. Pull the meat apart or slice against the grain. Don’t throw away the sauce left in the slow-cooker.
- Pour the remaining sauce into a saucepan and cook until the sauce thickens up.
- Serve the meat with the hot sauce.