How to Make Beef Brisket in the Slow Cooker

Beef brisket is traditionally cooked in a smoker or large barbecue pit, but if you don't have time to nurse the brisket over a low fire for a full day, you can also make it in a slow cooker. The end result is tender, succulent, and resembles a flavorful pot roast. Potatoes and vegetables can also be added for a one-dish meal. Keep in mind that beef brisket takes 8 to 12 hours to cook in a slow cooker, so marinate it overnight and put it in the slow cooker early in the morning if you want to serve the brisket for dinner.

Things You'll Need

• 3 lb. trimmed beef brisket
• 1 cup beef broth or dark beer
• 2 tbsp. Worcestershire sauce
• 2 tbsp. olive oil
• Juice of one lime or two key limes
• Two cloves garlic, minced
• 1 tsp. black pepper
• 1 tsp. oregano
• 1 tbsp. tomato paste
• 1 tbsp. chili powder
• 1 tbsp. dark brown sugar
• 1 tsp. onion powder
• 1 tsp. salt
• One bay leaf
• Two medium red potatoes (optional)
• Two carrots (optional)
• Three stalks celery (optional)
• One large onion (optional)

Instructions

1. Combine all ingredients except for the beef brisket and vegetables in a large glass or plastic bowl and whisk until thoroughly blended.

2. Place the beef brisket in the bowl and flip it over a few times to coat it thoroughly with the marinade. Cover the bowl with plastic wrap, or transfer the brisket and marinade into a gallon-size storage bag. Marinate in the refrigerator for 8 to 10 hours.

3. Chop the vegetables into 1-inch chunks and layer them in the bottom of the slow cooker.

4. Place the beef brisket on top of the vegetables and pour the marinade over the brisket. If you're not using vegetables, simply place the brisket into the slow cooker and add the marinade.

5. Set the slow cooker to "Low" (200 to 250 degrees F) and cook for 8 to 12 hours. Most briskets will take 9 to 10 hours to cook. The brisket is done when it is tender and has an internal temperature of at least 165 degrees.

6. Turn off the slow cooker and remove the brisket. Wait about 15 minutes before slicing and serving.

Tips & Warnings

• This recipe works well in a 3 1/2 quart or larger slow cooker. If your slow cooker is smaller, you'll need to use a smaller brisket. You can use less marinade with a smaller brisket to reduce waste, but this isn't strictly necessary. If you're not using vegetables or potatoes, you can cook a larger (4 to 5 lb.) brisket. Don't add barbecue sauce before cooking---it will become much too thin when juices from the beef dilute it. If you like barbecue sauce on your brisket, brush it on right before serving.

• Raw beef can carry food borne pathogens like E. coli, so make sure to wash your hands and any kitchen surfaces thoroughly after handling.

Resources

• Read this Article in Spanish