INGREDIENTS:
4-5 pounds beef brisket, trimmed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, minced
1 cup beef broth
1/2 cup balsamic vinegar or red wine
1/4 cup brown sugar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
Fresh thyme sprigs
DIRECTIONS:
Pat the brisket dry with paper towels. Combine salt, black pepper, smoked paprika, onion powder, and garlic powder in a small bowl to create a seasoning mix.
Rub the seasoning mix generously on both sides of the brisket.
Heat olive oil in a large skillet over medium-high heat and sear the brisket for 3-4 minutes on each side until a golden crust forms. Transfer it to the slow cooker.
In the same skillet, cook the sliced onion and minced garlic until softened, about 3 minutes.
Deglaze the skillet with beef broth, scraping up the browned bits. Stir in balsamic vinegar, brown sugar, tomato paste, and Worcestershire sauce. Simmer for 2 minutes before pouring over the brisket.
Add bay leaves and fresh thyme sprigs on top of the brisket in the slow cooker.
Cover and cook on low for 8-10 hours until the brisket is fork-tender.
Let the brisket rest before slicing against the grain. Serve with gravy from the cooking juices, strained for smoothness.
Prep Time: 20 minutes | Cooking Time: 8-10 hours | Total Time: 8 hours 30 minutes | Kcal: 650 kcal | Servings: 6 servings