Adapted from Natasha of NatashasKitchen.com
Slow Cooker Beef Brisket
Ingredients:
- 3 tbsp Olive Oil
- 4 lb Beef Brisket
- 2 tsp Sea Salt
- 1 tsp Ground Black Pepper or to taste
- 2 c Onions 2 onions, sliced
- 1 lb Mushrooms sliced
- 6 cloves Garlic peeled and roughly chopped
- 2 c Chicken Broth
- 2.5 tbsp Worcestershire Sauce
Instructions:
- Generously season brisket with about 2 tsp salt and 1 tsp black pepper.
- Heat large heavy skillet or cast iron pan over high heat. Add 1 Tbsp oil and when hot, add brisket (fat side down). Sear 4-5 min per side or until browned on both sides. Transfer to slow cooker, fat side facing up.
- In the same pan, add 1 Tbsp oil and sliced onions and mushrooms. Sautee 5-7 min or until onions are caramelized and mushrooms softened. Place onions and mushrooms into the slow cooker and sprinkle chopped garlic over the top.
- Combine chicken broth with Worcestershire sauce and pour mixture over meat.
- Cover and cook on low 7 to 8 hrs or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest 15 min with the lid on. Remove and discard excess fat then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add amazing flavor and keep meat tender. Serve beef brisket and mushrooms, spooning slow cooker juices over the top.
Notes
Garlic Tip: it is easiest to mince this quantity of garlic in a food processor. Do not use a garlic press for this recipe.
If you prefer really clean and lean meat; transfer the meat to a platter to make sure all of the fat is removed then return the shredded meat to the slow cooker.
Nutrition
Calories: 876kcal | Carbohydrates: 16g | Protein: 99g | Fat: 45g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Cholesterol: 284mg | Sodium: 2105mg | Potassium: 2105mg | Fiber: 3g | Sugar: 7g | Vitamin A: 15IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 10mg
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