Crockpot Brisket
Tender beef brisket with potatoes and carrots, all slow-cooked together in a rich and savory sauce.
Ingredients
- 1 beef brisket flat cut, about 3.5 lbs / 1.6 kg
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 large yellow onion sliced
- 4 cloves garlic minced
- 1 lb baby potatoes 450 g
- 4 large carrots peeled and cut into 2-inch chunks, 5 cm
- 2 cups low-sodium beef broth 480 ml
- 3 tbsp low-sodium soy sauce 45 ml
- 1/4 cup ketchup 60 g
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, and oregano. Rub this spice mixture evenly over all sides of the brisket.
- Spread the sliced onion on the bottom of your slow cooker. Place the brisket on top, fat-side up. Scatter the minced garlic, baby potatoes, and carrot chunks around the meat.
- In a separate bowl, whisk together the beef broth, soy sauce, and ketchup until smooth. Pour this liquid into the slow cooker.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the brisket is very tender.
- Carefully transfer the brisket and vegetables to a cutting board or platter. Cover loosely with foil and let the brisket rest for at least 15 minutes.
- While the meat rests, prepare the sauce. In a small bowl, whisk the cornstarch and cold water together to form a slurry.
- Pour the slurry into the liquid remaining in the slow cooker. Whisk to combine. Set the slow cooker to HIGH, cover, and cook for 15-20 minutes, or until the sauce has thickened.
- Check that the brisket's internal temperature has reached a minimum of 145°F (63°C). For maximum tenderness, the temperature is often closer to 195°F (90°C).
- Slice the brisket against the grain into 1/4-inch (6 mm) thick pieces. Serve immediately with the vegetables and the thickened sauce.
Notes
Food Safety: A whole cut of beef is safe to eat when its internal temperature reaches 145°F (63°C) and it has rested for at least 3 minutes. However, for a tough cut like brisket to become tender, it needs to cook to a much higher internal temperature, typically 195-205°F (90-96°C).
Slicing: Always slice brisket against the grain. Look for the direction the muscle fibers run and cut perpendicular to them for a more tender bite.
Searing Option: For deeper flavor, you can sear the brisket in a hot, oiled skillet for 2-3 minutes per side after applying the rub and before placing it in the slow cooker.
Fat Cap: Cooking the brisket fat-side up allows the fat to melt and baste the meat as it cooks, keeping it moist.