Slow Cooker Beef Brisket

Votes: 1

Time: 4 hours 35 minutes
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 803, total fat 62 G., saturated fats 24 G., proteins 48 G., carbohydrates 6 G., fiber 2 G., cholesterol 249 mg, sodium 673 mg, sugar 3 G.

For this winter version of beef brisket, there's no need to fire up a charcoal grill—the slow cooker does all the work! The beef is simmered in a spicy sauce for several hours, then quickly seared in a hot skillet until crispy on all sides and served with any remaining sauce. It's simple, yet delicious. You can also cook the brisket in the slow cooker ahead of time and refrigerate it. Sear it in the skillet before serving and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup bourbon
2 tablespoons Dijon mustard
1 tbsp. chili powder
1 tbsp. l. smoked paprika
1 tbsp dark brown sugar
2 tsp granulated garlic
2 tsp onion powder
1.5 tsp ground cumin
1.5 kg beef brisket (brisket, flat edge)
1 tbsp. vegetable oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, Dijon mustard, garlic granules, onion powder, brown sugar, chili seasoning, paprika, cumin, bourbon

Cooking the dish according to the recipe:

In a 6-quart slow cooker, combine bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon soy, and 1 teaspoon black pepper.
Pierce the brisket deeply with a fork, then place it in the slow cooker and rub the paste all over the surface. Cover and cook over low heat until a thermometer inserted into the thickest part of the meat registers 185°F–205°F, about 4 hours.

Turn off the slow cooker and remove the bowl. Let the brisket cool in the liquid for at least 15 minutes.
Remove the brisket from the liquid onto a large plate or baking sheet and pat dry with paper towels. Don't discard the liquid. In a large cast-iron skillet, heat the vegetable oil over medium-high heat until shimmering.
Place the brisket fat side down and cook until golden brown and lightly crisp, 2-3 minutes. Using tongs or two metal spatulas, carefully flip the brisket. Cook until crisp on the other side, 1-2 minutes.
Transfer to a cutting board and slice the brisket across the grain. Serve hot with the sauce it was braised in.

Culinary advice

If making this dish in advance, after turning off the slow cooker, let the brisket cool and refrigerate overnight. Before serving, bring to room temperature for 45 minutes, then sear and slice. Reheat the sauce in a saucepan over medium heat..