Slow cooked beef brisket sliced on a wooden cutting board with cooked vegetables

Tender & Juicy Slow-Cooked Beef Brisket: Quick and Easy Recipe

Name: Tender & Juicy Slow-Cooked Beef Brisket: Quick and Easy Recipe
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1.5 kg Beef brisket (whole, preferably flat cut); 2 tsp Salt (preferably kosher salt); 1 tsp Black pepper (freshly ground); 1 tsp Garlic powder; 1 tsp Onion powder; 1 tbsp Paprika (smoked preferred for extra flavor); 250 ml Beef broth or stock (low sodium); 1 piece Yellow onion (large, sliced); 4 cloves Garlic (cloves, minced); 2 tbsp Olive oil or vegetable oil

Home Page / Slow Cooker Recipes / Slow Cooking Beef Recipes

easy

8 hour

Nutritional value per serving

Calories400kcal

Carbs5gram

Fat25gram

Protein35gram

Ingredients

Quantity

Beef brisket (whole, preferably flat cut)1.5 kg
Salt (preferably kosher salt)2 tsp
Black pepper (freshly ground)1 tsp
Garlic powder1 tsp
Onion powder1 tsp
Paprika (smoked preferred for extra flavor)1 tbsp
Beef broth or stock (low sodium)250 ml
Yellow onion (large, sliced)1 piece
Garlic (cloves, minced)4 cloves
Olive oil or vegetable oil2 tbsp

This slow-cooked beef brisket recipe is designed for home cooks seeking tender, juicy, and deeply flavorful meat with minimal fuss. The method uses a low and slow cooking process that breaks down the connective tissue for melt-in-your-mouth tenderness. The total cost for ingredients is approximately $15 (USD), 13€ (Euros), 11£ (Pounds), and 1,200₹ (Rupees). The finished dish yields about 6 servings, each serving containing approximately 400 kcal. This recipe is gluten-free and suitable for a high-protein diet. Difficulty level is easy, and total time is about 8 hours, mostly unattended cooking. Safe internal temperature guidance is included to ensure perfectly cooked, safe-to-eat brisket. This recipe uses common grocery store ingredients and basic kitchen tools.

Preparation instructions

Prepare the brisket and season

1Pat the brisket dry with paper towels to remove moisture which aids in browning. Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Rub this spice mix evenly all over the brisket. This seasoning blend adds flavor and a nice crust when seared. (Time: 10 minutes) Pros: Dry brisket sears better and seasonings penetrate meat.

Sear the brisket

2Heat a large skillet over medium-high heat and add olive oil. When hot, place the brisket fat-side down and sear for about 5-7 minutes until deep brown crust forms, then flip and sear the other side for 5 minutes. This step locks in flavor and improves appearance. (Time: 10 minutes)

Prepare the slow cooker

3Place the sliced onion and minced garlic at the bottom of the slow cooker. Add the seared brisket on top, fat side up. Pour beef broth around the meat to keep it moist during slow cooking. This layering ensures flavor infusion and moisture retention. (Time: 5 minutes)

Slow cook the brisket

4Cover and cook on LOW setting for 8 hours or on HIGH for 4-5 hours. The brisket is done when it is fork-tender and an instant-read thermometer inserted into the thickest part registers at least 90°C (195°F), which is safe and ideal for brisket tenderness. Cooking low and slow breaks down collagen, making meat juicy and tender. (Time: 4-8 hours, unattended)

Rest and slice the brisket

5Once cooked, remove brisket and let it rest covered loosely with foil for 20 minutes to allow juices to redistribute. Then slice against the grain to maximize tenderness. Serve with the cooked onions and pan juices. Resting prevents dry meat and slicing against the grain yields more tender bites. (Time: 20-30 minutes)

Serve and enjoy

6Serve your perfectly slow-cooked brisket with your favorite sides like mashed potatoes or steamed vegetables. Leftovers store well in the fridge for up to 4 days or freeze for longer storage.

Cooking Tips

1Use a meat thermometer to ensure the brisket has reached a safe internal temperature of at least 90°C (195°F) for maximum tenderness and food safety.

2Avoid cross-contamination by using separate cutting boards and washing hands thoroughly after handling raw beef.

3If you don't have a slow cooker, you can cook the brisket in a covered roasting pan in an oven at 150°C (300°F) for about 5-6 hours.

4For extra flavor, marinate the brisket in the seasoning mix overnight in the fridge before cooking.

5Leftover brisket can be sliced thinly and used in sandwiches or tacos.

Equipment Needed

Slow cooker
Large skillet or frying pan
Sharp knife
Cutting board
Meat thermometer
Tongs or spatula
Aluminum foil
Measuring spoons and cups

Grocery Shopping List

[ ] Beef brisket (~1.5 kg) — Approximately $10. Choose fresh brisket with a good layer of fat for moisture.
[ ] Kosher salt — About $1. Kosher salt dissolves well and has a milder flavor than table salt.
[ ] Black pepper (whole or ground) — About $1. Freshly ground has better flavor.
[ ] Garlic powder — About $1. Adds subtle garlic flavor.
[ ] Onion powder — About $1. Enhances onion flavor without moisture.
[ ] Paprika (smoked if possible) — About $1. Adds smoky and sweet notes.
[ ] Beef broth, low sodium (1 cup) — About $2. Provides moisture and enrichment.
[ ] Yellow onion (1 large) — About $0.5. Adds sweetness and depth.
[ ] Garlic (4 cloves) — About $0.5. Fresh garlic gives fresh flavor.
[ ] Olive oil or vegetable oil — About $1 for the quantity used.

Total approximate cost: $15

FAQ

What internal temperature should beef brisket reach when slow cooking?

For tender and safe brisket, aim for an internal temperature of about 90°C (195°F). This ensures the collagen breaks down properly, making it tender and juicy.

Can I cook brisket in an oven if I don't have a slow cooker?

Yes, you can cook brisket covered in a roasting pan in a 150°C (300°F) oven for about 5-6 hours until tender.

How do I know when my brisket is fully cooked and safe to eat?

The brisket is safe and fully cooked when the internal temperature reaches at least 71°C (160°F), but for tenderness, 90°C (195°F) is ideal. It should also be fork-tender.