Sweet & Tangy Slow-Cooker Brisket (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons canola or vegetable oil
02 -
2 large sweet onions, thinly sliced
03 -
1 (6-ounce) can tomato paste
04 -
4 cloves garlic, minced
05 -
1 (3-pound) beef brisket (preferably flat cut)
06 -
Kosher salt, for seasoning meat
07 -
Freshly ground black pepper, for seasoning meat
→ Seasonings & Spices
08 -
2 teaspoons ground paprika
09 -
2 teaspoons dried oregano
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
1 teaspoon kosher salt
13 -
1/2 teaspoon smoked paprika
14 -
1/2 teaspoon ground cumin
15 -
1/2 teaspoon ground cinnamon
16 -
1/2 teaspoon freshly ground black pepper
→ Liquid Ingredients
17 -
1 cup low-sodium beef broth
18 -
1 cup apple cider vinegar
19 -
1/2 cup packed light brown sugar
# Instructions:
01 -
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the thinly sliced sweet onions and cook, stirring occasionally, until softened and beginning to brown and char in some spots, about 8 minutes.
02 -
Add the tomato paste, minced garlic, ground paprika, dried oregano, onion powder, garlic powder, kosher salt, smoked paprika, cumin, cinnamon, and black pepper to the pan. Cook until fragrant, about 2 minutes more.
03 -
Deglaze the pan with the beef broth, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the apple cider vinegar and brown sugar, stirring to combine and dissolve the sugar. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Transfer the entire mixture to a 6-quart or larger slow cooker.
04 -
Pat the brisket dry with paper towels. Generously season both sides with salt and pepper. Place the brisket in the slow cooker with the fat-side down so it's partially submerged in the sauce.
05 -
Cover the slow cooker and cook on the LOW setting for 6 to 8 hours. The brisket is done when it easily shreds when pulled with a fork, but shouldn't be falling apart completely.
06 -
Transfer the cooked brisket to a clean cutting board. If desired, use a spoon to scrape off the fat cap. Slice the brisket against the grain and serve immediately with the onions and sauce spooned over the top.
# Notes:
01 -
For the most tender results, always slice brisket against the grain.
02 -
This brisket actually tastes even better the next day after the flavors have had time to develop.
03 -
The sauce can be thickened by transferring it to a saucepan and simmering until reduced, if desired.