Beef brisket done in the slow cooker so that the meat so tender, rich, and juicy, you can make it fall apart just by looking at it? Yes, please!
Table of Contents
Hmmm… so I don’t get to kick off this recipe with a quote from Shakespeare (see my recipe for the rub to get this reference) but I DO get to say that this is where the magic happens. The meat. The main event.
Assuming you’ve made the rub, I now present you with a simple recipe for the actual brisket. It will require a slow cooker (and several hours to kill). The prep work is minimal so once it’s out of the way, you only need to sit back, relax, and let the aroma casually waft about your house.
Why You Will Love This Recipe
- The slow cooker does all the work. You just need to spend a little time prepping and then wait impatiently for the meal to be done.
- Thanks to the slow cooker, the brisket is cooked so beautifully tender and full of flavor.
- Brisket leftovers are amazing! Use the meat in a stew, sandwiches, or on its own in a big bowl!
- Great to cook the day before and then serve with your favorite sides. It pretty much goes with anything, it is a very versatile cut of meat.
INGREDIENTS
I cover the brisket rub in another recipe. It takes little time to put together but you should probably/definitely do that before taking on this recipe.
- 2 lb beef brisket
- ¼ cup brisket rub
- 2 tbsp olive oil
- 2 cups beef stock
- 1 cup red wine
- 2 tbsp Worcestershire sauce
- 1 onion, roughly chopped
- 2 bay leaves
- ¼ tsp salt
INSTRUCTIONS
Rub
Bring the brisket to room temperature. Sprinkle with the rub and pat to infuse the meat with flavor.
Add
Pour the oil into the slow cooker. Add the brisket. Add in the beef stock, red wine, Worcestershire sauce, onion, bay leaves, and salt, and mix together.
Cook
Slow cook for 7 – 8 hours.
Variations
- If that amount of red wine sounds too much for you, reduce the amount to 3 tablespoons and add another cup of stock. Bear in mind the alcohol will evaporate during the cooking process.
- Substitute the Worcestershire sauce for balsamic vinegar if the salty flavor of the sauce is overwhelming (or if sodium is a dietary issue for you).
- Add rosemary or thyme to the brine.
Serving Suggestions
A brisket goes with a lot of the same sides as other meats, be it chicken, beef, fish, or pork. Here are some suggestions:
Red Roasted Potatoes: Shocking, eh? Potatoes and meat… TOGETHER?! These particular potatoes are so easy to prepare, too.
Vegan Mac ‘n’ Cheese with Butternut Squash Noodles: Whether you’re a vegan or not, you’ll LOVE this recipe for mac ‘n’ cheese that is a little more “modern” than the variety you may be used to. Give it a try.
Vegan Cornbread (with Applesauce): Another vegan recipe but just as delicious as any cornbread recipe you will try. It uses applesauce as a binder so be sure to include it.
Healthy Crunchy Quinoa Salad: Soft meat and crunchy salad is the perfect marriage. Plus, it’s healthy. It says so in the name!
FAQs
Yes, you can it is absolutely delicious. Cook it for 3 – 4 hours in the oven.
This is a great gluten-free recipe. Make sure that you have gluten-free beef stock and you are all set.
It helps to cook the brisket evenly so that the inside is cooked the same as the outside.
how to Store Beef Brisket
Let the brisket cool completely. Wrap it in plastic or aluminum or store it in an airtight container. It should keep in the fridge for up to four days. You can also freeze it by following the above steps (I recommend wrapping it and THEN storing it in a container). It should keep for up to three months. Let it thaw overnight in the fridge when it comes time to cook again.
Ingredients
- 2 lb beef brisket
- ¼ cup brisket rub
- 2 tbsp olive oil
- 2 cups beef stock
- 1 cup red wine
- 2 tbsp Worcestershire sauce
- 1 onion roughly chopped
- 2 bay leaves
- ¼ tsp salt
Instructions
- Bring the brisket to room temperature. Sprinkle with the rub and pat to infuse the meat with flavor.
- Pour the oil into the slow cooker. Add the brisket. Add in the beef stock, red wine, Worcestershire sauce, onion, bay leaves, and salt, and mix together.
- Slow cook for 7 – 8 hours.
Tips & Notes:
- Bringing the brisket to room temperature helps cook the brisket evenly throughout.
- You can totally cook this in the oven. It will be just as good. Do so for 3 – 4 hours.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
This sounds delicious- would love to try it.
At what temperature would you cook it in the oven?
Any other instructions for the oven?
Thanks.
Hi Steph! I’m glad to hear you’re interested in trying this delicious beef brisket recipe. Since the original instructions call for using a slow cooker, you’ll need to make a few adjustments if you’d like to cook it in the oven. Here’s how you can modify the recipe:
1. Preheat your oven to 300°F (150°C).
2. After applying the rub and letting the beef come to room temperature, brown the brisket in a large oven-safe skillet or Dutch oven using the 2 tbsp of olive oil over medium-high heat. This will take about 3-4 minutes per side.
3. Once browned, remove the brisket from the skillet/pan.
4. Add the roughly-chopped onion to the skillet/pan and cook until softened, about 3 minutes. Then, add the beef stock, red wine, Worcestershire sauce, bay leaves, and salt. Stir to combine.
5. Place the brisket back into the skillet/Dutch oven on top of the onion mixture.
6. Cover the skillet/Dutch oven with a lid or aluminum foil.
7. Bake at 300°F (150°C) for about 4 hours, or until the brisket is fork-tender. Remember to check occasionally and add more beef stock if the liquid level gets too low.
I hope this helps you enjoy the recipe using an oven. Enjoy your meal and happy cooking!