Slow Cooker Beef Brisket With BBQ Sauce is a comforting and tender dish, perfect for a hearty meal. The slow-cooked brisket absorbs all the flavors of the savory BBQ sauce, making it a mouthwatering option for dinner. Let’s explore the ingredients needed to create this flavorful and satisfying meal.
INGREDIENTS
- Onion: 1, sliced, used as the base layer in the slow cooker.
- Garlic: 4 cloves, minced, for an aromatic touch in the dish.
- Ground black pepper: 1/2 teaspoon, for seasoning the brisket.
- Beef broth: 1/2 cup, to keep the meat moist and flavorful during cooking.
- Brown sugar: 1 tablespoon, adding a touch of sweetness to balance the BBQ flavors.
- Smoked paprika: 1 tablespoon, for a smoky flavor that enhances the beef.
- Dried oregano: 1 teaspoon, adding a hint of herbal flavor.
- Beef brisket: 3-4 lbs, the main ingredient for this savory dish.
- BBQ sauce: 1 cup, for coating the brisket and infusing flavor.
- Salt: To taste, for seasoning the meat.
INSTRUCTIONS
- Step 1:
- Rub the beef brisket with salt, pepper, smoked paprika, and dried oregano, ensuring all sides are coated evenly.
- Step 2:
- Layer the sliced onions and minced garlic at the bottom of your slow cooker.
- Step 3:
- Place the seasoned brisket on top of the onion and garlic layer.
- Step 4:
- Pour the beef broth and BBQ sauce over the brisket, allowing it to soak up the flavors.
- Step 5:
- Sprinkle the brown sugar evenly over the brisket.
- Step 6:
- Cover the slow cooker and set it to low heat. Cook for 8-10 hours until the beef is tender and falls apart easily.
- Step 7:
- Once done, remove the brisket from the slow cooker and let it rest for about 10 minutes before slicing.
- Step 8:
- Slice the brisket and serve with additional BBQ sauce if desired.
Serving and Storage Tips
- Serve the Slow Cooker Beef Brisket with BBQ Sauce warm, accompanied by sides like mashed potatoes, coleslaw, or roasted vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a bit of extra BBQ sauce to keep the meat moist.
- For longer storage, freeze the sliced brisket in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
Helpful Notes
- If you prefer a spicier version, add a teaspoon of cayenne pepper or red pepper flakes when seasoning the brisket.
- You can use homemade BBQ sauce for a personalized touch, adjusting the sweetness and spice levels to your taste.
- For a more caramelized exterior, finish the brisket under the broiler for a few minutes after it’s done cooking in the slow cooker.
Tips from well-known chefs
- Chef Bobby Flay recommends searing the brisket before placing it in the slow cooker for a deeper flavor and crispy edges.
- Chef Ina Garten advises letting the brisket rest before slicing to retain its juices and tenderness.
- Chef Gordon Ramsay suggests using a mixture of both beef broth and beer for a richer flavor in the slow-cooked brisket.