Description
This Slow Cooker Beef Brisket with BBQ Sauce is a tender, flavorful dish perfect for a comforting meal. The brisket is seared to lock in juices, then slow-cooked in a tangy and smoky BBQ sauce infused with onions, garlic, and spices. The long, slow cooking process ensures a melt-in-your-mouth texture, making it ideal for family dinners or gatherings.
Ingredients
Scale
Beef Brisket
- 2.5 kg (5.5 lbs) beef brisket
- 1 tbsp olive oil
Sauce and Seasoning
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 cup (250 ml) beef stock
- 1 cup (250 ml) BBQ sauce
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Sear the Brisket: Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned, about 2-3 minutes per side. This step seals in the meat’s juices for enhanced flavor. Transfer the seared brisket to the slow cooker.
- Cook Onions and Garlic: Using the same skillet, add the sliced onion and minced garlic. Cook over medium heat until softened and fragrant, around 3-4 minutes, releasing their sweetness.
- Prepare Sauce Mixture: Pour in the beef stock, BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and dried thyme into the skillet with the onions and garlic. Stir well to combine and bring the mixture to a simmer to meld the flavors.
- Slow Cook the Brisket: Pour the hot sauce mixture over the brisket in the slow cooker. Season the brisket with salt and pepper. Cover and cook on low heat for 8-10 hours until the brisket is tender and easily pulls apart with a fork.
- Rest and Serve: Remove the brisket from the slow cooker and let it rest for 10 minutes to allow the juices to redistribute. Slice the brisket against the grain and serve it with the reduced BBQ sauce from the slow cooker spooned over the top.
Notes
- For extra smoky flavor, consider adding a few drops of liquid smoke to the sauce mixture.
- Use a meat thermometer to ensure the brisket reaches an internal temperature of about 195°F (90°C) for optimal tenderness.
- Leftover brisket can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with classic barbecue sides like coleslaw, baked beans, or cornbread for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
