Garlic-Infused Slow Cooked Beef Brisket - Tender and Flavorful!
Nutritional value per serving
Calories400kcal
Carbs5gram
Fat25gram
Protein30gram
Ingredients
- Beef brisket (about 1.5 kg) - Choose brisket with a good fat cap for juicy flavor1.5 kg
- Garlic cloves, peeled and minced - Fresh garlic works best for aroma and flavor6 cloves
- Salt - Use kosher or sea salt for better seasoning2 tbsp
- Black pepper, freshly ground - Enhances flavor1 tbsp
- Olive oil - Use extra virgin for best taste2 tbsp
- Beef broth or stock - Use low sodium if possible2 cups
- Onion, sliced - Choose firm, fresh onions1 piece
- Smoked paprika (optional) - Adds a smoky depth1 tsp
This recipe shows you how to slow cook a beef brisket infused with garlic, resulting in tender, juicy meat perfect for a comforting meal. The slow cooking method tenderizes the brisket over time, making it easy to slice and delicious in every bite. The total cost of ingredients is approximately $15 (euros 14, pounds 12, rupees 1200). The dish provides about 400 calories per serving and is suitable for a non-vegetarian diet. Difficulty level is easy, with a total time of about 7 hours (mostly passive cooking time).
Preparation instructions
Prepare the brisket
1Pat the beef brisket dry with paper towels. Trim excess fat if more than 1 cm thick, but keep some fat for flavor. Season brisket generously on all sides with salt, black pepper, and smoked paprika if using. Rub minced garlic over the surface. This seasoning step ensures flavor penetrates the meat.
Sear the brisket
2Heat olive oil in a large skillet or frying pan over medium-high heat. When hot, sear the brisket on all sides until browned evenly, about 4 minutes per side. This step adds flavor through caramelization and seals in juices.
Prepare slow cooker
3Place sliced onion in the bottom of the slow cooker. Set the seared brisket on top of the onions. Pour beef broth around the brisket, not directly over, to keep seasoning intact.
Slow cook the brisket
4Cover the slow cooker with its lid. Cook on low heat for 6 to 8 hours. Check for doneness starting at 6 hours. Internal temperature should reach 90°C (195°F) for tender brisket. Use a meat thermometer inserted into the thickest part of the meat.
Rest the brisket
5Once cooked, remove the brisket carefully from slow cooker and let it rest on a cutting board for at least 15 minutes. Resting helps the juices redistribute for moist meat.
Slice and serve
6Slice the brisket thinly against the grain for tenderness. Serve with onions and some of the cooking juices spooned over. Enjoy your tender, flavorful garlic slow-cooked brisket!
Cooking Tips
1Always use a clean meat thermometer to check internal temperatures; this assures the meat is safely cooked and tender.
2Avoid cross-contamination by using separate utensils and cutting boards for raw meat and other ingredients.
3You can substitute beef broth with vegetable broth for a lighter flavor.
4If you like a spicy kick, add a bit of cayenne pepper to the seasoning.
Equipment needed
- Slow cooker
- Large skillet or frying pan
- Meat thermometer
- Sharp knife
- Cutting board
- Spoon for serving juices
Shopping list
- [ ] Beef brisket (1.5 kg) - ~$12: Choose brisket that has a good fat cap for moisture and flavor.
- [ ] Garlic cloves (6 cloves) - ~$0.50: Fresh garlic bulbs are usually more pungent.
- [ ] Kosher or sea salt (2 tbsp) - ~$0.20: Ensures good seasoning.
- [ ] Black pepper (1 tbsp) - ~$0.30: Freshly ground for better aroma.
- [ ] Olive oil (2 tbsp) - ~$0.30: Extra virgin preferred.
- [ ] Beef broth or stock (2 cups) - ~$1.50: Look for low sodium for more control on salt.
- [ ] Onion (1 piece) - ~$0.50: Firm and fresh enhances flavor.
- [ ] Smoked paprika (optional) (1 tsp) - ~$0.50: Adds smokey notes.
Total approximate cost: $15
FAQ
How do I know when the brisket is done?
The brisket is done when its internal temperature reaches about 90°C (195°F) using a meat thermometer, and it is tender when pierced with a fork.
Can I use a different cut of beef?
Brisket is best for slow cooking due to its connective tissue that breaks down. Other cuts may not become as tender with this method.
How can I store leftovers?
Cool brisket to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently.
What if I don't have a slow cooker?
You can cook the brisket in a heavy ovenproof pot with a lid at 120°C (250°F) for 6-8 hours, checking periodically.