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Slow-Cooker Beef Brisket

This slow-cooker beef brisket recipe is so easy to prepare and has been a family favorite for years. I added the fresh mushrooms to give it more flavor. —Mary Ann Lee, Clifton Park, New York
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    6-8 servings

Ingredients

  • 1 fresh beef brisket (3 to 4 pounds)
  • 1/2 pound sliced fresh mushrooms
  • 2 bay leaves
  • 2 cups crushed tomatoes
  • 1 cup chopped onion
  • 1/2 cup packed brown sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup ketchup
  • 1/4 cup cornstarch
  • 1/4 cup cold water

Directions

  • Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
  • Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy.

Slow-Cooker Beef Brisket Tips

How do I avoid overcooking brisket?

To avoid overcooking brisket, invest in an instant-read thermometer and stop cooking when the meat reaches 195°F. Your brisket should be tender, but not falling apart like a pulled pork. A thermometer can help many slow-cooker dinners shine.

How do I add more flavor to brisket?

To add more flavor to your brisket, you can use a marinade or rub the brisket with kosher salt and black pepper before cooking for an extra flavor boost.

How long does brisket last?

Cooked brisket will last up to 4 days in the fridge, and two months in the freezer. Store in an air-tight container, or wrap the meat tightly in plastic wrap or foil.

What side dishes go with beef brisket?

Nutrition Facts
5 ounce-weight: 341 calories, 8g fat (3g saturated fat), 72mg cholesterol, 339mg sodium, 31g carbohydrate (21g sugars, 2g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 2 starch.

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