Tender Slow-Cooked Marinated Beef Brisket
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat25gram
Protein40gram
Ingredients
- Beef brisket (shoulder cut for best flavor and tenderness)1.5 kg
- Soy sauce (choose low-sodium for a healthier option)120 ml
- Brown sugar50 g
- Apple cider vinegar (adds balanced acidity)60 ml
- Garlic cloves (fresh and peeled)4 piece
- Onion (medium, sliced)1 piece
- Beef broth (low-sodium preferred)240 ml
- Ground black pepper1 tsp
- Smoked paprika (for a warm, smoky flavor)1 tsp
- Olive oil (for searing, choose extra virgin)2 tbsp
- Salt (preferably kosher salt)to taste n/a
This tender slow-cooked marinated beef brisket recipe is perfect for home cooks of all levels looking to create a flavorful and melt-in-your-mouth dish with minimal effort. Marinating the beef enhances the flavor and tenderness, while slow cooking ensures a juicy and perfectly cooked brisket. The total estimated cost of ingredients is approximately $18 USD / 16€ / £14 / ₹1500. Each serving packs around 450 calories, making it a hearty meal suited for omnivores and those following a high-protein diet. The recipe is beginner-friendly with medium complexity overall and requires about 45 minutes of preparation plus 6-8 hours of slow cooking for best results.
Preparation instructions
Prepare the Marinade
1In a large bowl, whisk together soy sauce, brown sugar, apple cider vinegar, minced garlic, black pepper, and smoked paprika until sugar dissolves. This marinade infuses deep flavor and helps tenderize the meat.
Marinate the Brisket
2Trim excess fat from the brisket if desired. Place the brisket in a large zip-top plastic bag or shallow dish, pour marinade over it, ensuring the meat is covered. Seal and refrigerate for at least 4 hours, ideally overnight, turning occasionally for even flavor.
Sear the Brisket
3Remove brisket from marinade and pat dry with paper towels to ensure a good sear. Heat olive oil in a large pan over medium-high heat. Sear brisket on all sides until nicely browned (about 3-4 minutes per side). This step builds flavor through caramelization.
Set Up Slow Cooker
4Place sliced onion at the bottom of the slow cooker. Place seared brisket on top. Pour beef broth and remaining marinade (discarded for safety concerns about raw meat? In case of marinade contact with raw meat, boil marinade separately to use) over the brisket. This keeps the brisket moist and flavorful during cooking.
Slow Cook the Brisket
5Cover and cook on low heat for 6 to 8 hours, or until the internal temperature reaches at least 90°C (195°F) for optimal tenderness. Use a meat thermometer inserted into the thickest part to check doneness. Slow cooking at low temperature breaks down connective tissue for tender results.
Rest and Slice
6Once cooked, remove the brisket and let it rest covered loosely with foil for 15-20 minutes. Resting helps redistribute juices for moist meat. Slice against the grain into thin slices for the best texture before serving.
Cooking Tips
1Always use a clean thermometer and utensils to avoid cross-contamination, especially when handling raw meat and marinade.
2For a smoky flavor, consider adding a few drops of liquid smoke to the marinade if you don't have smoked paprika.
3If in doubt about marinade safety, always boil the leftover marinade before using it as sauce or discard it completely.
4Serve with mashed potatoes or roasted vegetables to create a complete meal.
Equipment Needed
- Large mixing bowl
- Zip-top plastic bag or shallow dish for marinating
- Large frying pan or skillet
- Slow cooker (crockpot)
- Meat thermometer
- Sharp knife
- Cutting board
- Tongs or spatula
Shopping List
- [ ] Beef brisket (1.5 kg): approx. $12 - Choose brisket with good marbling for tenderness.
- [ ] Soy sauce (120 ml): approx. $2 - Use low-sodium if preferred for health.
- [ ] Brown sugar (50 g): approx. $0.50 - Light or dark both work.
- [ ] Apple cider vinegar (60 ml): approx. $1.50 - Opt for organic if possible.
- [ ] Garlic cloves (4 pieces): approx. $0.30 - Fresh garlic gives best flavor.
- [ ] Onion (1 medium): approx. $0.50 - Yellow or white onions work well.
- [ ] Beef broth (240 ml): approx. $1.50 - Low-sodium preferred.
- [ ] Ground black pepper (1 tsp): approx. $0.20 - Freshly ground is best.
- [ ] Smoked paprika (1 tsp): approx. $0.50 - Adds delicious smoky aroma.
- [ ] Olive oil (2 tbsp): approx. $0.40 - Use extra virgin for flavor.
- [ ] Salt (to taste): approx. $0.10 - Kosher or sea salt preferred.
Total approximate cost: $18.00
FAQ
Can I use a different cut of beef for this recipe?
Yes, but brisket is ideal due to its fat content and connective tissue which breaks down during slow cooking for tenderness. Other tough cuts like chuck roast can be used but the cooking time may vary.
How do I know when the brisket is fully cooked?
Use a meat thermometer to check the internal temperature. The brisket is fully cooked and tender when it reaches about 90°C (195°F).
Can I cook this brisket in the oven instead of a slow cooker?
Yes, you can cook it covered at 135°C (275°F) for about 6-8 hours until tender. Keep it moist by basting with the cooking juices periodically.
Is it safe to use the marinade as a sauce?
Only if the marinade has been boiled thoroughly to eliminate any bacteria from raw meat contamination. To be safe, you can discard the marinade and make fresh sauce from cooking juices.
How do I store leftovers safely?
Cool the brisket to room temperature within 2 hours, place in an airtight container and refrigerate. Consume within 3-4 days or freeze for longer storage.