Introduction

This slow cooked beef brisket is a tender, soul-warming dish perfect for cozy family dinners. Infused with smoky spices and savory aromas, it delivers rich flavor and melt-in-your-mouth texture with minimal effort.

Slow Cooked Beef Brisket with Rich Garlic Onion Gravy Recipe - Recipe Image

Ingredients

4–5 lb (1.8–2.3 kg) beef brisket, fat cap trimmed to about 1/4 inch
2 1/2 tsp kosher salt
1 1/2 tsp freshly ground black pepper
1 tbsp smoked paprika
1 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp ground cumin
1 tsp chili powder
1 tsp dried thyme
2 tbsp olive oil
2 large yellow onions, thinly sliced
6 cloves garlic, smashed
1 1/2 cups low-sodium beef broth (use gluten-free if needed)
2 tbsp tomato paste
2 tbsp Worcestershire sauce (use gluten-free if needed)
1 tbsp apple cider vinegar
2 bay leaves
Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder for depth

Instructions

Step 1: Pat brisket dry and trim fat cap to about 1/4 inch. Combine salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme. Rub this spice mixture all over the brisket evenly.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 3–4 minutes on each side until it develops a deep brown crust. Transfer the seared brisket to a slow cooker or Dutch oven.
Step 3: Add sliced onions to the same skillet and sauté for 3–4 minutes, scraping up browned bits from the bottom. Stir in smashed garlic and cook for 30 seconds. Pour in beef broth, tomato paste, Worcestershire sauce, and apple cider vinegar. Let the mixture simmer for 1 minute, then pour it over the brisket. Add bay leaves on top.
Step 4: For slow cooker: Cover and cook on Low for 8–10 hours or on High for 5–6 hours, until the brisket is fork-tender. For oven: Cover the Dutch oven tightly and bake at 300°F (150°C) for 3 1/2 to 4 1/2 hours.
Step 5: Remove the brisket and let it rest on a cutting board, tented loosely with foil, for 20 minutes. Strain the cooking liquid, discarding bay leaves. Simmer the liquid on the stove for 8–12 minutes until it thickens into a glossy gravy.
Step 6: Slice the brisket against the grain into 1/4-inch slices or shred it as preferred. Serve warm with the rich gravy and sautéed onions.

Tips & Variations

For extra smoky flavor, add 1/2 tsp liquid smoke or 1 tsp espresso powder to the spice rub.
Use gluten-free Worcestershire sauce and broth to keep the dish gluten-free.
If you prefer a quicker cook, the oven method yields tender results in less time.
Leftover brisket makes excellent sandwiches or tacos the next day.

Storage

Store leftover brisket and gravy in airtight containers in the refrigerator for up to 4 days. Reheat gently in a covered pan with a splash of broth or water to keep the meat moist. You can also freeze cooked brisket for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of brisket?

Brisket is ideal for slow cooking due to its marbling and connective tissue. While other cuts like chuck roast can work, they may have different cooking times and textures.

How do I know when the brisket is done?

The brisket is done when it is fork-tender and easily pulls apart. Cooking times vary by size and method, so test tenderness near the end of cooking.

Slow Cooked Beef Brisket with Rich Garlic Onion Gravy Recipe

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★★★★★

4.9 from 84 reviews

This slow-cooked beef brisket recipe delivers tender, soul-warming perfection with a rich and flavorful gravy. The brisket is seasoned with a robust blend of spices, seared to develop a deep crust, and then slow-cooked alongside caramelized onions and garlic for hours until fork-tender. Perfect for a comforting family meal or special occasion, the brisket is sliced thin and served with a glossy, savory gravy.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 8–10 hours (Slow Cooker) or 3 1/2–4 1/2 hours (Oven)
Total Time: 8 hours 20 minutes to 10 hours 20 minutes (Slow Cooker) or 3 hours 50 minutes to 4 hours 50 minutes (Oven)
Yield: 8 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Brisket and Seasoning

4–5 lb (1.8–2.3 kg) beef brisket, fat cap trimmed to about 1/4 inch
2 1/2 tsp kosher salt
1 1/2 tsp freshly ground black pepper
1 tbsp smoked paprika
1 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp ground cumin
1 tsp chili powder
1 tsp dried thyme

Cooking Ingredients

2 tbsp olive oil
2 large yellow onions, thinly sliced
6 cloves garlic, smashed
1 1/2 cups low-sodium beef broth (use gluten-free if needed)
2 tbsp tomato paste
2 tbsp Worcestershire sauce (use gluten-free if needed)
1 tbsp apple cider vinegar
2 bay leaves
Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder for depth

Instructions

Prepare the Brisket: Pat the brisket dry with paper towels and trim the fat cap to about 1/4 inch thickness. In a small bowl, mix together kosher salt, freshly ground black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, chili powder, and dried thyme. Rub this spice blend evenly over the entire surface of the brisket to ensure deep flavor penetration.
Sear the Brisket: Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully add the brisket and sear it for 3 to 4 minutes on each side, or until it develops a deep brown crust. This step locks in juices and intensifies flavor. Once seared, transfer the brisket to a slow cooker or a Dutch oven if you plan to use the oven method.
Sauté Onions and Garlic: In the same skillet, add the thinly sliced yellow onions and sauté for 3 to 4 minutes, scraping up any browned bits from the brisket searing. Add the smashed garlic cloves and cook for an additional 30 seconds until fragrant. Stir in beef broth, tomato paste, Worcestershire sauce, and apple cider vinegar. Bring the mixture to a simmer and cook for 1 minute to marry the flavors.
Slow Cook or Bake: Pour the onion and broth mixture over the brisket and add bay leaves. For slow cooking, cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours until the brisket is fork-tender. Alternatively, if using the oven, cover the Dutch oven tightly with a lid or foil and bake at 300°F (150°C) for 3 1/2 to 4 1/2 hours until tender.
Rest and Strain: Remove the brisket from the cooking vessel and tent with foil on a cutting board. Let it rest for 20 minutes to allow juices to redistribute. Meanwhile, strain the cooking liquid through a fine mesh sieve, discarding the bay leaves and solids to separate a smooth sauce.
Reduce Sauce and Serve: Pour the strained cooking liquid into a saucepan and simmer over medium heat for 8 to 12 minutes, stirring occasionally until reduced to a glossy, flavorful gravy. Slice the brisket against the grain into 1/4-inch thick slices or shred if preferred. Serve warm with the rich gravy and caramelized onions.

Notes

Trimming the fat cap to about 1/4 inch helps prevent the brisket from becoming too greasy while retaining moisture.
For deeper smoky flavor, add 1/2 tsp liquid smoke or 1 tsp espresso powder to the seasoning mix.
If using a Dutch oven, make sure it is tightly covered to keep the brisket moist during baking.
Resting the brisket after cooking is essential for tender, juicy slices.
Leftover brisket can be refrigerated for up to 4 days or frozen for up to 3 months.
Use gluten-free Worcestershire sauce and beef broth to make this recipe gluten-free.

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