Slow Cooker Beef Brisket
Recipe GLPRdf8c198422dbb2
A tender, deeply flavored beef brisket braised slowly with cipollini onions, garlic, red wine, and fresh herbs. The meat becomes fall-apart tender while the braising liquid reduces to a rich, savory sauce. Perfect for serving to a crowd with minimal active cooking time.
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Ingredients
1 flat-cut beef brisket, 4 1/2 to 5 lb, rolled and tied
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
1 1/2 lb cipollini onions, peeled
4 garlic cloves, smashed
1/2 cup dry red wine, such as Zinfandel
3 fresh rosemary sprigs
3 fresh thyme sprigs
2 tablespoons chicken demi-glace
1/4 cup tomato paste
1 3/4 cups beef broth
Directions
Season the brisket generously on all sides with kosher salt and ground pepper. Heat the olive oil in the stovetop-safe insert of your slow cooker over medium-high heat until it begins to smoke. Carefully place the brisket into the hot oil and sear it on all sides and the ends, turning as needed, until a deep brown crust forms all over, about 12 to 15 minutes total. Transfer the seared brisket to a clean platter.
Add the peeled cipollini onions to the same insert and cook, turning once, until they develop light golden-brown color on both sides, about 2 to 3 minutes per side. Stir in the smashed garlic cloves and cook until the garlic releases its aroma, roughly 1 minute. Slowly pour in the dry red wine while stirring constantly to deglaze the bottom of the insert. Bundle the rosemary and thyme sprigs together and wrap them loosely in cheesecloth to create an herb sachet. Add the herb bundle, chicken demi-glace, tomato paste, and beef broth to the insert and bring the mixture to a gentle simmer, stirring occasionally. Continue simmering until the liquid reduces slightly and thickens, about 3 to 4 minutes.
Return the seared brisket to the insert, positioning it seam side down. Transfer the insert to the slow cooker base, cover with the lid, and cook on high for approximately 4 hours, or according to your slow cooker's specific instructions. The brisket is ready when it is very tender and a meat thermometer inserted into the thickest part registers at least 165°F. Carefully remove the brisket from the cooker and place it on a carving board. Loosely tent it with aluminum foil and allow it to rest for 20 to 30 minutes before slicing.
While the brisket rests, skim away any excess fat that has accumulated on the surface of the cooking liquid. Place the insert on the stovetop over medium-high heat and simmer the braising liquid uncovered until it becomes visibly thickened, about 5 to 8 minutes. Taste the sauce and adjust the seasoning with additional salt and pepper as needed.
Slice the rested brisket against the grain into individual portions. Arrange the slices on a serving platter and spoon the thickened sauce and braised cipollini onions over the top. Serve immediately.
