Slow Cooker Garlic Balsamic Beef Brisket

Slow Cooker Garlic Balsamic Beef Brisket

Prep Time: 20 minutes
Cook Time: 8–9 hours on LOW or 4–5 hours on HIGH
Servings: 6–8

Ingredients

• 3–4 lb beef brisket
• 2 tbsp olive oil
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• 2 large onions, cut into chunks
• 2 carrots, cut into thick slices
• 2 celery stalks, chopped
• 5 garlic cloves, minced
• 1½ cups beef broth
• ⅓ cup balsamic vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp cornstarch
• 2 tbsp cold water
• Fresh parsley or thyme, for garnish

Instructions

1. Pat the beef brisket dry with paper towels. Season it evenly on all sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.
2. Heat the olive oil in a large skillet over medium-high heat. Add the brisket and sear for about 4–5 minutes per side, until the outside develops a deep golden-brown crust.
3. Place the onions, carrots, celery, and minced garlic in the bottom of the slow cooker.
4. Set the seared brisket on top of the vegetables.
5. In a medium bowl, whisk together the beef broth, balsamic vinegar, Worcestershire sauce, tomato paste, brown sugar, Dijon mustard, thyme, and rosemary until well combined.
6. Pour the balsamic mixture over and around the brisket.
7. Cover the slow cooker and cook on LOW for 8–9 hours or on HIGH for 4–5 hours. The brisket is ready when it is very tender and can easily be pierced with a fork.
8. Carefully remove the brisket from the slow cooker and place it on a cutting board. Allow it to rest for 10–15 minutes before slicing.
9. To make a thicker gravy, transfer about 2 cups of the cooking liquid to a saucepan and bring it to a gentle simmer.
10. In a small bowl, stir together the cornstarch and cold water until smooth. Slowly whisk the mixture into the simmering cooking liquid.
11. Cook for 3–5 minutes, stirring occasionally, until the balsamic gravy has thickened to your desired consistency.
12. Slice the rested brisket against the grain into thick, tender slices.
13. Arrange the brisket over the slow-cooked vegetables or return the slices to the slow cooker. Spoon plenty of the warm garlic balsamic gravy over the meat.
14. Garnish with fresh parsley or thyme and serve warm.

Tips

For the most tender and flavorful brisket, use the LOW setting for 8–9 hours. Slow cooking gives the connective tissue enough time to soften and helps produce juicy, fork-tender beef.

Always allow the brisket to rest before slicing. Cutting it immediately can cause more of the flavorful juices to escape.

Be sure to slice the brisket against the grain for more tender pieces.

For a darker, caramelized exterior, place the cooked brisket under the broiler for about 3–5 minutes before slicing. Watch it closely to prevent the glaze from burning.

If you enjoy a slightly sweeter balsamic sauce, add an additional tablespoon of brown sugar or honey.

Storage

Allow leftover brisket to cool before transferring it to an airtight container. Store it with some of the balsamic cooking liquid to help keep the beef moist.

Refrigerate for up to 4 days.

To reheat, place the brisket and some of its sauce in a covered baking dish and warm at 325°F (165°C) until heated through. Individual portions can also be reheated gently in the microwave.

For longer storage, freeze the brisket with some of its cooking liquid in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.