Photo: Annabelle Breakey
Hands-on Time:
45 Mins
Total:
405-525
Yield:
Serves 6

Save time and oven space and use a slow-cooker for brisket that's tender when pierced, with a rich, velvety sauce. Start in the morning and you'll have brisket by dinnertime.

How to Make It

Step 1

Trim outer fat of brisket to about 1/4 in., then pat dry. Heat oil in a large frying pan over medium-high. Add brisket and brown all over, 10 to 15 minutes. Place in a 5- to 6-qt. slow-cooker.

Step 2

Swirl butter into frying pan, then add onions and carrots. Cook, stirring often, until onions are lightly browned, about 10 minutes.

Step 3

Stir in paprika, Worcestershire sauce, peppercorns, bay leaf, mustard, and 1/2 tsp. salt. Pour in broth, increase heat to high, and scrape up browned bits. Reduce heat and simmer 5 minutes to combine flavors.

Step 4

Pour vegetables and broth over meat. Cover. Turn heat to low (meat should simmer gently but not boil) and cook until meat is tender when pierced with a fork, 6 to 8 hours. Lift meat to a platter, cover with foil, and let rest 15 minutes.

Step 5

Pour sauce into a large frying pan and boil over high heat until reduced to about 1 cup. Slice brisket across the grain, top with parsley, and serve with sauce.

Chef's Notes

Wine pairing: A structured red like Louis M. Martini 2012 Cabernet Sauvignon (Alexander Valley; $35), with ripe, spicy fruit that punches up the smoked paprika. --Sara Schneider

Ratings & Reviews

Super Tasty!

Rachel
March 15, 2016
I made this recipe yesterday and it was delicious! I did not have smoked paprika so I used regular and added extra to balance it out. Otherwise I followed the recipe exactly. I used some corn starch to thicken the sauce so it was more like gravy. I removed the carrots and onions with a slotted spoon and served on the side. The meat was so tender and the flavor was wonderful. I always worry about the slow cooker running out of liquid or burning something as I left it cooking all day while away at work but there is no problem like that here. This is the third recipe I've made from Sunset in the last three or four months and each one has turned out perfectly with little adjustment needed. Very happy.