Savory Slow Cooker Brisket
Ingredients
4-6 lb beef brisket , first cut recommended
10 whole garlic cloves, peeled
3 whole onions sliced
3 bay leaves
1/2 cup water
2 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp paprika
3/4 tsp turmeric
1/4 tsp cayenne ; if you are very spice sensitive, just use a pinch
1 tbsp cornstarch or potato starch, optional
Directions
Place half of the chopped onions, 5 of the garlic cloves and the bay leaves in the bottom of the slow cooker.
Rinse the brisket and pat dry. Sprinkle both sides of the meat lightly with black pepper and salt. If you’re using a kosher salted brisket, or if you are salt sensitive, skip the salting here — there will be plenty in the sauce after cooking.
Brown the brisket on both sides—it will take a few minutes per side. A large brisket may overlap the edges of the skillet; you can brown it in stages, letting half the brisket overlap the edge, then adjusting it to brown the other half. Make sure you get some nice dark brown bits on there, it really adds to the flavor.
Once the brisket is browned, place it in the slow cooker on top of the onions and garlic.
Drain the fat from the skillet, leaving behind any brown bits in the skillet. Return the skillet to the stove. In a small bowl, mix together the water, 1 1/2 tsp. kosher salt, black pepper, paprika, turmeric and cayenne. Pour the water and spice mixture into the skillet and heat over medium until hot and bubbly, using the liquid to deglaze the pan and loosening brown bits gently from the bottom of the skillet with a spatula.
Pour the contents of the skillet over the brisket.
Top brisket with the remaining sliced onions and garlic cloves. Cover and cook on low for 8- 10 hours, or until fork tender. Tenderness will increase as it cooks, so take it out when it’s tender to your liking. Most people like it very tender but not so soft that it is falling apart. You want it firm enough to slice but tender enough that the edges shred with a fork.
Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes.
Meanwhile, skim fat from the surface of the cooking sauce.
You may strain the sauce to separate the solids out and discard— if you do this, return the sauce to the slow cooker, mix together 1 tbsp potato starch or cornstarch (use potato starch for Passover) with 1 tbsp of cold water, and stir it into the strained liquid in the slow cooker. Alternatively, you may thicken the cooking sauce by first removing the bay leaves, then using an immersion blender to blend the sauce with the garlic and onions directly in the slow cooker (careful, the liquid is hot– protect yourself with a towel and take care with more delicate ceramic slow cooker inserts).
Once your sauce is ready, cut fat cap off the brisket. Then cut the brisket in thin slices against the grain.
Return slices to the slow cooker and cover with sauce. Heat the meat slices on high setting in the sauce for 30-60 minutes more until sauce is hot, bubbly and thickened around the meat. Serve sliced brisket hot with sauce.
