Dinner

The Most Tender Crock Pot Beef Brisket

By Jess

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With a bit of quick preparation in the morning, this hearty beef brisket recipe will be ready to enjoy by suppertime. Made in the slow cooker, you simply add the ingredients to the crock pot and walk away until dinner. The flavorful, tender meat falls apart and can be enjoyed on its own, in sandwiches, or even on tacos.

Slow Cooker Brisket Recipe

Crock Pot Beef Brisket Recipe

One day, I hope to have a smoker to cook meats such as brisket. But right now I don’t even have a balcony, so…slow cooker it is. I do love the smell of it cooking in the kitchen throughout the day. And the recipe itself is simple, one of the best for any cooking-challenged people out there.

Because of the simple preparation, I spent a little extra money to purchase a higher grade of meat from our local butcher. Locally raised is the way to go in terms of flavor and quality.

After the brisket was done cooking, I added a bit of chopped parsley and served it alongside the carrots, onions, and mushrooms that were made with it in the slow cooker. The liquid from the slow cooker can be used and transformed into gravy as well. The leftovers taste amazing as well, which is why I have no reservations making so much meat for only two people.

Slow Cooker Brisket

I know that normally large, hearty meals such as this one are good for enjoying during the cold months, but brisket really reminds me of summer. Perhaps it’s because I have always associated it with barbecue brisket, which is great for summer cookouts and picnics.

For the Paleo diet I might mix some barbecue sauce with the brisket and serve with a side of sweet potatoes and slaw, or enjoy it in a sandwich. I have also been told about an idea to use the brisket in breakfast hash, which will I definitely have to try next time I make any.

Beef Brisket


Ingredients

    • 2 lbs. beef brisket
    • 1 large onion, chopped
    • 6 carrots, diced
    • 8 oz. mushrooms, sliced
    • 6 cloves garlic, peeled and sliced
    • 3 cups beef broth
    • 4 fresh thyme sprigs
    • 1/2 tsp salt
    • Freshly ground pepper

Directions

  1. Add the onion, carrots, mushrooms, and garlic to the slow cooker. Pour in the beef broth and then add the brisket. Sprinkle with salt and pepper and add the thyme. Cover and cook on low heat for 8-16 hours, until the meat is tender.

Servings

Serving Size

1

Servings/Recipe

10

Time

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More Good Beef Brisket Recipes

Beef Brisket Tostadas

Since brisket is usually made in large quantities, this recipe suggests a way to use up any leftovers. Combined with lightly fried tortillas, brisket makes a great base for tostadas. Use the toppings of your choice, such as tomatoes, avocado, and cilantro, to create a delicious and healthy lunch.

Beef Brisket Tostadas Recipe

Ingredients

3 cups cooked beef brisket
4 small Paleo tortillas
Extra virgin olive oil
1 tsp chili powder
1/2 cup red cabbage, shredded
1 Roma tomato, diced
1 avocado, diced
1 tbsp fresh cilantro, chopped
1 lime, for serving

Instructions

1. Warm about 2 tablespoons of olive oil in a small skillet. Once the oil is hot and shimmering, slide in a tortilla. After half a minute, carefully flip the tortilla over and cook another half minute. When golden, remove from the skillet to a paper towel-lined plate to drain. Repeat with remaining tortillas.

2. In a separate skillet, heat a teaspoon of olive oil over medium heat. Add the brisket to the pan to reheat. Sprinkle with chili powder and stir.

3. To assemble, layer the tortillas with the cabbage, followed by the brisket, tomato, avocado, and cilantro. Serve with lime wedges.

2 Comments

Ask a Question 

  1. I’ve never done corned beef in the slow cooker as the traditional New England way (at least how I learned it) is to boil it with the vegetables, but it often leaves the ingredients very bland tasting no matter what spices you add. This was so delicious, we just wanted more and more! Thanks! Definitely will cook brisket this way again.

  2. It states to cook the brisket for 8-16 hours – that is a very big gap, why such a big difference? How long did you cook yours for?

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