This Slow-Cooker Beef Brisket is so tender, rich, and juicy, you can make it fall apart just by looking at it.
The slow cooker is where the magic happens. The magic, of course, being a perfectly cooked, melt-in-your-mouth brisket that will be the star of your dinner table. The main event.
This recipe is proof that you don’t need to be some kind of culinary whiz to make brisket. The slow cooker does all the work; you just need to spend a little time seasoning the brisket and gathering some pantry staples, then wait (im)patiently for the meal to be done. By dinner time, your brisket will turn out beautifully tender, jam-packed with flavor, and will convince anyone tasting it that it was a monumental effort on your part.
You can easily cook this brisket the day before, and the leftovers are also amazing! Use them in a stew, pile them on a sandwich, or heap them into a bowl and eat them as is. We won’t judge.
Is Slow-Cooker Beef Brisket Healthy?
Brisket is more of a food to enjoy in moderation than one that can be considered healthy. That said, it does have some healthy qualities. Brisket is a cut of beef known for its rich flavor, and that’s largely due to its fat content. But, apart from that high saturated fat content, it’s also a good source of protein, iron, zinc, and B vitamins, which support immune function, metabolism, and overall energy. The recipe also contains red wine in the braising liquid, which has some antioxidant properties. Brisket rubs — should you use a store-bought variety rather than the one we recommend at the end of this post — can contain high levels of sugar and sodium, which is something to watch out for.
The Secret To Tender Brisket
Brisket is a cut of meat that rewards you for your patience. It starts off tough — it’s full of connective tissue and muscle fibers — but slow cooking transforms it into something magical. As the brisket simmers over low heat for hours, the collagen breaks down into gelatin, creating that unforgettable rich and buttery texture. The slow cooker is perfect for this process because it maintains a steady, low temperature and locks in moisture as your brisket cooks.
The cooking liquid helps, too. Red wine adds a touch of acidity to help tenderize the meat by breaking down proteins and collagen. By the time it’s done, the brisket will be practically falling apart by itself.
How To Make Ahead And Store
Let the brisket cool completely. Wrap it in plastic wrap or foil, or store it in an airtight container. It should keep in the fridge for up to 4 days. You can also freeze it by following the above steps (I recommend wrapping it first and then storing it in a container). It should keep for up to 3 months that way. Let it thaw overnight in the fridge when it comes time to eat it again.
Serving Suggestions
While you can use your rub of choice in this recipe, we recommend making it with our foolproof Brisket Rub.
A brisket goes with a lot of the same sides as other meats, be it chicken, beef, fish, or pork. We love serving it alongside Red Roasted Potatoes, Vegan Mac And Cheese With Butternut Squash Noodles, Vegan Cornbread (With Applesauce), and Healthy Crunchy Quinoa Salad.
Ingredients
- 2 pounds beef brisket
- 1/4 cup brisket rub recipe linked under "Serving Suggestions"
- 2 tablespoons olive oil
- 2 cups beef stock
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 onion roughly chopped
- 2 bay leaves
- 1/4 teaspoon salt
Instructions
- Bring the brisket to room temperature. Sprinkle with the rub and pat to infuse the meat with flavor.
- Pour the oil into the slow cooker. Add the brisket. Add in the beef stock, red wine, Worcestershire sauce, onion, bay leaves, and salt, and mix together.
- Slow cook on low heat for 8 to 9 hours and then serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This sounds delicious- would love to try it.
At what temperature would you cook it in the oven?
Any other instructions for the oven?
Thanks.
Hi Steph! I’m glad to hear you’re interested in trying this delicious beef brisket recipe. Since the original instructions call for using a slow cooker, you’ll need to make a few adjustments if you’d like to cook it in the oven. Here’s how you can modify the recipe:
1. Preheat your oven to 300°F (150°C).
2. After applying the rub and letting the beef come to room temperature, brown the brisket in a large oven-safe skillet or Dutch oven using the 2 tbsp of olive oil over medium-high heat. This will take about 3-4 minutes per side.
3. Once browned, remove the brisket from the skillet/pan.
4. Add the roughly-chopped onion to the skillet/pan and cook until softened, about 3 minutes. Then, add the beef stock, red wine, Worcestershire sauce, bay leaves, and salt. Stir to combine.
5. Place the brisket back into the skillet/Dutch oven on top of the onion mixture.
6. Cover the skillet/Dutch oven with a lid or aluminum foil.
7. Bake at 300°F (150°C) for about 4 hours, or until the brisket is fork-tender. Remember to check occasionally and add more beef stock if the liquid level gets too low.
I hope this helps you enjoy the recipe using an oven. Enjoy your meal and happy cooking!
In the beginning it says cook time 4 hours, right after prep time. Then step 3 says to cook for 7-8 hours. Confused
Hi Sherli, it is 8 hours in the slow-cooker and around 3-4 hours in the oven. Enjoy!