Recipe calls for: - four to five pounds of trimmed beef brisket; servings: six to eight
two tablespoons of kosher salt
Two teaspoons of black pepper, crushed just before use, and one teaspoon of smoked paprika
Use half a teaspoon of onion powder.
- 1/2 teaspoon of powdered garlic
-Olive oil, 2 tablespoons
- Mince three cloves of garlic - One big onion, sliced
(1) cup beef broth (2) tablespoons tomato paste (3) 1/4 cup brown sugar (4) 1/2 cup balsamic vinegar or red wine (for a deeper taste)
2-Teaspoons of Worcestershire sauce
the sprigs of fresh thyme-two bay leaves
What to do:
1. Start by using paper towels to pat the brisket dry. Next, make a spice blend by mixing together garlic powder, smoked paprika, salt, and black pepper in a small bowl.
2. With a thick application on both sides, rub this spice mixture all over the brisket.
Three, in a big pan set over medium-high heat, warm the olive oil. Before transferring the brisket to the slow cooker, sear it for three to four minutes each side, or until a golden crust develops.
4. Cook the garlic and onion slices for about 3 minutes, or until they are softened and aromatic, in the same skillet.
To deglaze the pan, pour in the beef stock and scrape off any browned pieces from the bottom. 5. Combine the tomato paste, Worcestershire sauce, balsamic vinegar, brown sugar, and stir. Before pouring the liquid over the brisket in the slow cooker, let it boil for 2 minutes.
Add some fresh thyme sprigs and bay leaves to the brisket. 6.
To make sure the brisket is fork-tender, cover and simmer on low for 8 to 10 hours.
Leave the brisket to rest for at least 10 minutes after finishing. Then, cut it crosswise. Garnish with the gravy made from the cooking liquids; if you like a smoother sauce, drain it before serving.
Changes and Hints:
- To Tailor the Sauce's Sweetness: If you're looking to give it a little more sweetness, try a drizzle of honey or maple syrup.
- Take it to the Next Level: If you're looking for a little spice, try adding some chili flakes or chipotle in adobo sauce.
- Make the Sauce Thicker: Incorporate a spoonful of cornstarch dissolved in cold water into the liquids; whisk to get a sauce consistency like gravy. To get the thickness you want, cook it for another 15 to 20 minutes on high heat in the slow cooker.
Be patient; it is the secret to a great brisket. The secret to soft, flavorful meat is a slow cooking process that takes its time. I hope you enjoy the ride and, even more crucially, the delicious meal that is ahead!
