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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.

Jerry Anne Di Vecchio
This Story Originally Appeared On sunset.com

Gallery

 Annabelle Breakey

Recipe Summary

hands-on:
45 mins
total:
8 hrs 45 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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

Nutrition Facts

887 calories; calories from fat 77%; protein 42g; fat 76g; saturated fat 31g; carbohydrates 7.4g; fiber 1.6g; sodium 596mg; cholesterol 192mg.
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