No-Fuss Beef Brisket in a Crock-Pot
A Crock-Pot is absolutely ideal for cooking beef brisket, an initially tough, muscular cut of meat that becomes melt-in-your-mouth tender after many hours of low, slow braising. The investment of time is well worth it, resulting in flavor-packed beef soft enough to cut with a fork and soused in a sauce that comes together from the beef juices and simple seasonings. Plus, it's almost entirely hands-off time, requiring very little attention from you and preparation that takes only a matter of minutes. If you let the Crock-Pot work its magic with the brisket while you're at work or attending to other tasks, getting a delicious dinner on the table will mean nothing more than pulling together a side dish or two. Another bonus: Brisket is a big cut of beef, so you'll probably have leftovers for days.
Total Time: 6 to 8 hours | Prep Time: 10 minutes | Serves: 12 to 20
- 3- to 5-pound beef brisket
- 2 large onions, sliced
- 4 cloves garlic, minced
- salt and pepper
- 2 cups beef, chicken or vegetable broth
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 2 bay leaves
- With a sharp knife, trim down the fat on the top side of the brisket to an approximately 1/4-inch thickness.
- Arrange the sliced onions in the bottom of the Crock-Pot.
- Set the brisket on top of the onions, fat side up. Press the minced garlic onto the top and sides of the brisket, and season it with salt and freshly ground pepper.
- In a measuring cup, whisk together the broth, Worcestershire sauce and tomato paste. Add the liquid, along with the bay leaves, to the Crock-Pot. Pour it down the side of the pot to avoid washing the seasonings off the meat.
- Put the lid on the pot and cook the brisket on low for 6 to 8 hours, or until the meat is very tender.
- Turn off the heat, leave the lid in place and let the brisket rest for at least 20 minutes.
- Remove the brisket from the pot and either slice it against the grain or shred it with a fork.
- Use a metal spoon to scoop off and discard any excess oil that has risen to the top of the onion-liquid mixture left in the bottom of the Crock-Pot (optional).
- Serve the brisket with the onions and juices spooned over the top.
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Joanne Thomas has worked as a writer and editor for print and online publications since 2004. Her writing specialties include relationships, entertainment and food, and she has penned pieces about subjects from social media tools for Adobe to artists’ biographies for StubHub. Thomas has also written for such names as Disney, Hyundai, Michelob and USA Today, among others. She resides in California and holds a bachelor’s degree in politics from the University of Bristol, U.K.