low-Cooked Balsamic Brisket

 

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

 

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