However, if you take the low-and-slow BBQ route, you’d need a smoker, precise temperature control, and hours of patient attention in the relentless pursuit of that coveted dark, smoky “bark.” While that process is widely enjoyed and respected, slow cooking offers a different culinary success, one that’s more accessible and convenient but still flavourful. Using a slow cooker gives us beef with incredible tenderness and a rich, deeply seasoned braising liquid. It’s a leave-and-enjoy-later main course with minimal active prep up front, leaving you free to do what you need to do throughout the day, returning to a warm and fragrant kitchen for a little bit of preparation for sides before your meal is ready.
Prep time: 15 minutes
Cook time: six to seven hours (low) or four hours (high)
Yield: three to four servings
Ingredients:
The beef and rub:
-1 kg brisket portion
-1 tsp of sea salt
-1/2 tsp of freshly cracked black pepper
-1/2 tsp of garlic powder
-1 tbsp of oil (for searing)
The braising base:
-1 medium onion, chopped
-3 cloves of garlic, thinly sliced
-1/2 cup of beef broth
-1 tbsp of Worcestershire sauce
-1 tbsp of tomato paste (optional)
Preparation method:
1. Pat the brisket dry with some paper towel. Season all sides evenly with salt, black pepper, and garlic powder. Heat the oil in a heavy skillet (cast iron works well) over medium-high heat. Sear the brisket for three to four minutes per side until a crust forms. Transfer the meat into your slow cooker insert.
2. Turn the skillet heat down to medium. Add the onion and garlic, cooking for two minutes until fragrant. Pour in the beef broth and Worcestershire sauce (plus tomato paste, if applicable). Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan.
3. Pour the skillet mixture over the brisket in the slow cooker. Cover with the lid and set the slow cooker to low for six to seven hours (or high for four hours if you’re a bit short on time) until the brisket falls apart with a bit of poking.
4. Move the brisket to a cutting board and let it rest for ten minutes. Meanwhile, pour the remaining juices from the slow cooker into a small pan and simmer that over medium heat on the stove for about ten minutes, to turn it into a rich glaze.
5. Slice the brisket, serve it with some roasted vegetables (such as Brussels sprouts) and potatoes, or a side of macaroni and cheese, then put some spoonfuls of the glaze on top.
Head isu / bon appétit!
