Slow Cooker Brisket
This savory Slow Cooker Brisket is covered in a dry rub that amplifies the flavor. Juicy and fall-apart tender, this easy beef brisket slow cooker recipe is a crowd favorite!
Prep Time10 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 10 minutes mins
Course: dinner
Cuisine: American
Servings: 8 people
Calories: 362kcal
For The Dry Rub
- 3-4 lb Beef Brisket, trimmed
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 2 Tablespoons light brown sugar
- 2 teaspoon ground mustard
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
For the Brisket
- 1 cup beef stock
- 3 Tablespoons apple cider vinegar
- 2 teaspoon Worcestershire sauce
- 2 medium onions, quartered
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 head cabbage
For the Carrots
- 1 lb baby carrots
- 1 Tablespoon unsalted butter, melted
- ¾ teaspoon salt
Smoked Brisket Rub Instructions
Combine 1 teaspoons salt, ½ teaspoons pepper, 2 Tablespoons brown sugar, 2 teaspoons ground mustard, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger and ¼ teaspoon ground cloves in a small bowl.
Rub mixture over all sides of brisket. Once rub has been spread, place the brisket in the pot of slow cooker.
Slow Cooker Brisket Instructions
Add the beef stock, 3 Tablespoons apple cider vinegar, 2 teaspoons Worcestershire sauce, 2 quartered medium onions, 4 garlic cloves, and 2 bay leaves to the slow cooker.
Arrange cabbage halves over top of the brisket. Cook on low for 7-9 hours or until beef is very tender. Once the beef is done, transfer beef to a cutting board and cut against the grain ensuring to discard the bay leaves.
Steamed Carrots
Add 1 Tablespoon of unsalted butter to a pot. Add the chopped carrots and steam with ¾ teaspoon of salt until tender.
Serve the brisket with the cooked onions, cabbage, carrots, pouring the au jus on top.
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- Use a 5 or 6 quart slow cooker when making beef brisket,
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- When buying your brisket, ask the butcher to trim the excess fat or do it yourself. Brisket naturally has fat marbled in the meat to help add tenderness as it cooks. You want to trim any large chunks of fat off the outside of the meat to avoid a greasy finish as it cooks.
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- When cutting any meat, always cut against the grain. It's important to break the muscle fibers so the meat becomes easier to chew. When the brisket is done, it will be so tender that it will start to fall apart. Your knife should be able to easily cut against the grain without resistance.
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- Don't cook the carrots with the brisket. When the beef brisket is done, pull out a separate pan and steam the carrots with the melted butter and remaining salt and pepper until tender. Serve with the onions and cabbage that was cooked with the meat. Then top it all off with the au jus let over.
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- Store leftovers in an airtight container in the refrigerator for up to 5 days, along with the juices. When reheating, add meat and the juices to a small pot on the stove, cover, and cook over medium heat until warmed through.
Serving: 6ounces | Calories: 362kcal | Carbohydrates: 16g | Protein: 35g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 987mg | Potassium: 1087mg | Fiber: 7g | Sugar: 14g | Vitamin A: 10632IU | Vitamin C: 61mg | Calcium: 119mg | Iron: 5mg