Ingredients
Scale
- 4–5 lb beef brisket
- 2 1/2 tsp kosher salt
- 1 1/2 tsp freshly ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried thyme
- 2 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 6 cloves garlic, smashed
- 1 1/2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 2 bay leaves
Instructions
- Pat the brisket dry and season generously with a mixture of salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, chili powder, and dried thyme.
- Sear the brisket in olive oil over medium-high heat for 3–4 minutes on each side until browned. Transfer to the slow cooker.
- Sauté sliced onions in the same skillet until soft; add smashed garlic and cook briefly.
- Pour in beef broth, tomato paste, and apple cider vinegar, then pour over the brisket with bay leaves.
- Cook on low for 8–10 hours or high for 5–6 hours until fork-tender.
- Let rest before slicing. Strain cooking liquid for a glossy gravy.
- Prep Time: 20 minutes
- Cook Time: 8–10 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 4 oz)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg