Ingredients
Scale
- 4–5 lb beef brisket
- 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
- 1 tbsp apple cider vinegar
- 2 bay leaves
Instructions
- Prepare the brisket by trimming the fat cap and seasoning it generously with a blend of salt, pepper, paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme.
- Sear the seasoned brisket in olive oil until browned on both sides, then transfer to a slow cooker or Dutch oven.
- In the same skillet, sauté sliced onions and smashed garlic until fragrant. Add beef broth, tomato paste, and apple cider vinegar; simmer for one minute before pouring over the brisket along with bay leaves.
- Cook on low for 8–10 hours or high for 5–6 hours in a slow cooker; if using a Dutch oven, bake at 300°F for about 3.5 to 4.5 hours until tender.
- Allow the brisket to rest before slicing against the grain. Serve warm with gravy drizzled over top.
- Prep Time: 15 minutes
- Cook Time: 8–10 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg