Slow Cooker Beef Brisket Recipe
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This slow cooker beef brisket is fall-apart tender, so juicy and flavorful and you won’t believe how simple the ingredient list is! This slow cooker brisket had everyone’s seal of approval – rave reviews every time!
Crockpot beef brisket is great as a side dish with mashed potatoes or served as beef brisket sandwiches. The slow cooked mushrooms are just as delicious as the slow cooked brisket. You will savor every bite. This one is also awesome for meal planning because leftovers refrigerate REALLY WELL!
And it’s about time we share more SLOW COOKER recipes!! We love easy, juicy, melt-in-your mouth meat and it is my favorite way to use our slow cooker.
This Beef Brisket slow cooker recipe is adapted from theKitchn. Recipe updated 10/10/17 garlic amount reduced from 8 cloves to 6 to account for varying sizes of garlic cloves. Use 6 medium garlic cloves and be sure to chop the garlic (do not press garlic for this slow cooker recipe).
Ingredients for Slow Cooker Beef Brisket Recipe:
3 Tbsp Olive oil to sauté, divided
4 lb beef brisket
2 tsp salt and 1 tsp black pepper, or to taste
2 medium (1 lb) yellow onions, sliced into thick strips
1 lb mushrooms, thickly sliced
6 medium garlic cloves, peeled and chopped (not pressed)*
2 cups low sodium chicken or beef broth/stock
2 1/2 Tbsp Worcestershire sauce
*Garlic Tip: it is easiest to mince this quantity of garlic in a food processor. Do not use a garlic press for this recipe.
How to Make Slow Cooker Brisket:
1. Generously season brisket with about 2 tsp salt and 1 tsp black pepper. Heat a large heavy skillet or cast iron pan over high heat. Add 1 Tbsp olive oil and when hot, add brisket (fat side down). Sear 4-5 minutes per side or until browned on both sides. Transfer to slow cooker with the fat side facing up.
2. In the same pan, add 1 Tbsp olive oil and sliced onions. Sautee 5-7 minutes or until onions are caramelized. Place onions over brisket. In the same pan, add more oil as needed and saute mushrooms until softened (5 min). Place mushrooms into the slow cooker. Sprinkle chopped garlic over the mushrooms.
3. Combine 2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over the meat.
4. Cover and cook on low 7 to 8 hours or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest for 15 minutes with the lid on. Remove and discard excess fat from the top** then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add incredible flavor and keep the meat tender. Serve beef brisket and mushrooms, spooning the slow cooker brisket juices over the top.
**Picky Eaters Tip – I prefer my meat to be really clean and lean so I transfer the meat to a platter to make sure I have removed all of the fat, then return the shredded meat to the slow cooker.
This will thicken up when refrigerated but turns back into a beautiful broth when it is reheated ands YES, Leftovers keep super well in the refrigerator and can be warmed on a skillet or microwave, or the oven.
⬇ Print-Friendly Slow Cooker Beef Brisket Recipe:
Slow Cooker Beef Brisket Recipe
Ingredients
- 3 Tbsp Olive oil to sauté, divided
- 4 lb beef brisket
- 2 tsp sea salt , or to taste
- 1 tsp black pepper, freshly ground
- 1 lb yellow onions (2 medium), sliced into thick strips
- 1 lb mushrooms, thickly sliced
- 6 garlic cloves, peeled and chopped (not pressed)*
- 2 cups low sodium chicken stock or beef broth
- 2 1/2 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. Sautee 5-7 min or until onions are caramelized. Place onions over brisket. In the same pan, add more oil as needed and saute mushrooms until soft (5 min). Place mushrooms into the slow cooker and sprinkle chopped garlic over the top.
- Combine 2 cups chicken broth with 2 1/2 Tbsp 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 from the top** 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
**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.
Note on Nutrition: the nutrition label will vary greatly based on how much you trim the fat from your meat. Also, keep in mind some of the salt and liquid may get discarded at the bottom of the pot.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Garnish with chopped chives or green onion to fancy it up. Garnish adds a beautiful pop of color and fresh flavor to everything. It is the easiest way to make your dish more beautiful for a dinner party.
I hope you fall in love with this brisket recipe slow cooker style! It’s so juicy and flavorful. I look at that photo and want it all over again! 😉 Enjoy this my friends!
P.S. Crazy for crockpot recipes? If you loved this crockpot brisket, don’t miss our most popular slow cooker lasagna!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Why mince the garlic rather than press, what is the difference?
Pressed garlic can have an intense garlic taste that will overpower this dish.
Instead of time is ther a temperature using the probe that would be correct cooking stop?
Hi Len, I wish I checked it that way, but following these steps the brisket should be perfectly cooked.
If I had a 1kg cut of beef brisket (2.2lbs) would I just halve the rest of the ingredients and how long would I need to cook it on low for? Thanks!
Hi Lilly! Yes, you can cut this in half. The meat needs to be subjected to low temperatures for many hours in order to achieve that prized tenderness so you can keep the cooking time the same.
Hi again! I want to make this recipe soon, but I was wondering what you typically like to serve it with? It sounds delicious, easy and great for a family gathering!
We love ALL of your recipes! I have made so many of them, and I can’t wait to keep trying more! I found your site in September, and since then your recipes have inspired me to love cooking again!
Thank you so much sharing! I absolutely can’t wait to buy bundles of copies of your cookbook this October!
Hello Brooke, great to hear from you and I’m happy that you’re enjoying my recipes! You can eat this on a sandwich, side it with mashed potatoes, veggies or rice and so much more options. My cookbook will be ready by October of this year, thank you for the support!
This was incredible! Everyone loved it and we had lots left over; it’s still in the crockpot container, so with more family coming over today, how long would you suggest reheating it and on low/high heat?
Hi Lindsay! I’m so glad it was a hit! The leftovers keep super well in the refrigerator and can be warmed on a skillet or microwave, or oven.
thank you so much for your prompt reply! would it reheat well in the crockpot as well on low heat for a little while?
Hi Lindsay! Leftovers keep super well in the refrigerator and we usually warm them in a skillet, in the microwave, or oven. It is not recommended to reheat it in a crockpot.
Just made this. It’s delicious!!!!! If I could give it 6 starts I would. Thank you for the wonderful recipe. Can it be frozen? It’s a lot of meat 🙂
You’re welcome! I’m so happy you enjoyed it, Galina! I haven’t tried freezing this recipe, but here is what one of my readers wrote: ” We raise beef and I try many recipes – this is the BEST one I have found for brisket so far! For those of you with smaller families – don’t worry about making too much. I portion things out into containers and freeze them for another day.” I hope this helps!
Two questions: Do you think I can sear the meat and cook the onions the night before? So I can just throw it in the crock pot in the morning. And can I cook two briskets in one crock pot or should I use two? Thanks for the advice.
Hi Jennifer, yes, you should be able to prep it the night before and refrigerate it. I do not know if two briskets would fit, depends on the size of the crock pot and the briskets and I am not sure how that would affect the cooking time but if you experiment, let us know how it turns out.
This came out great. I did end up using two separate crock pots. I seared both briskets and cooked the onions all at the same time on my black stone griddle outside. Then prepped in crock pots the night before and stuck them in the fridge. Just had to get up at 3 AM and place them in the cooker and turn them on. It was perfect. Thanks for another great recipe.
You’re welcome, Jennifer. Glad you enjoyed this!
This is now in my top two recipes (#1 spot is reserved for a certain chicken fricassee). My friends rave about this dish whenever I serve it. Also, this makes the most delicious french dip sandwiches on baguettes with ajus [sp?]—amazing! Just one mod I would like to suggest to your already wonderful recipe. Before cooking the mushrooms, don’t add oil. Instead, deglaze the pan with a generous splash of dry vermouth. The mushrooms will thank you for it. 🙂
That’s wonderful! I’m so glad you love this recipe. Thank you for the review.
Came out delicious! I added green and orange bell peppers (sautéed like the mushrooms) and used portabella & shiitake mushrooms- came out great! Served with scalloped potatoes. Will definitely be preparing this again, already sent your recipe link to my family! Will slow cooking the meat for the full 8 hours make it dry or more soft? Mine was done at the 6 hour mark & the sauce helped it taste moist but without it felt a bit dry.
Hi Holly, the cut of meat (the fat content as well as the size) can affect the cooking time. If it’s a larger piece of meat, I would cook longer on low heat or until you reach your desired tenderness.
Thanks for sharing this! I’ve been bbqing all year and looking forward to it again this weekend! Excited to try pulled pork for my next family reunion.
You’re welcome, Anthony. I hope you’ll love all the recipes that you’ll try!
Hi Natasha, I kind of nervous to try your recipe (I don’t know why since everything I’ve tried from your site has been absolutely delicious!) since the last time I tied to cook a brisket in my crockpot it tuned out like shoe leather. I cooked it for the same amount of time with liquid. Do you have an idea why it would turn out so tough?
Hi Jennifer, I have tried this recipe a couple of times and it works well, the beef doesn’t turn out tough. Often, tough brisket comes about as a result of undercooking. The meat needs to be subjected to low temperatures for many hours in order to achieve that prized tenderness.
Thank you. I’m going to give it a try and let you know how it turns out.
Hi Natasha,
Do you think this can be done in an instapot? What would be the difference (from your experience, how different meat comes out from instapot vs a slow cooker) Need it fast and without any smell in the house 🙂
Hi Lily, I haven’t tested that, but I think it could work. Here’s what one of my readers wrote: “Cooked it in the instant pot under the slow cooking setting. I think, 9-10 hours would be better.” If you experiment, let me know how you liked the recipe, Lily!
Tried it, super easy, the whole family loved it. I added cayenne pepper for a little spice.
That is the best when the family loves what we make. That’s so great!
can it be cooked in the instant pot?
Hi Vered, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I made your Slow Cooker Beef Brisket yesterday. This is the first brisket I’ve ever cooked. I did not add the salt because my husband and I are on low salt diets. We both loved it! I emailed the recipe to our 2 adult children, and I think they are going to make it also. Thanks so much for sharing the recipe with the online community! Diane S.
That’s just awesome! Thank you for sharing your wonderful review, Diane! I’m so glad you all enjoyed it!
I love your website and recipes. Every recipe of yours has been a hit with my family. So delicious. I am cooking my whole special Valentines dinner for my husband and my boys with your recipes tomorrow and feel confident everything will be wonderful. Thanks!
You’re welcome! I bet they’re going to love this meal!
Great recipe for brisket! I ad extra onions as I love them! Have it with mash or greens! Thanks xx
Sounds great! Thanks for your good feedback, Lynne.
Hello! I prepared everything for this recipe and then realized my slow cooker is half the size of yours! Will this be an issue or will I have to adjust anything??
Hi Alexandra, as long as everything fits into your slow cooker without overflowing and leaving some space at the top for steam to escape, it should be ok with the same instructions.
Overall, it was yummy, especially with a mashed potato. Cooked it in the instant pot under the slow cooking setting. I think, 9-10 hours would be better. Also, next time, I will not shred it but will rather cut into into slices. After a day, onions became too mushy and blended with the meat. Didn’t taste that great after, unless you like mushy onions. Also, it was too much meat. Great for a crowd, but too much for a family of 2.
I also think that blending onions with juices after, and adding some cornstarch or flour to thicken it, would turn into a great gravy over the sliced meat
Hello Yulia, thanks for your feedback and for sharing your experience making this recipe with us. I hope you love every recipe that you try!
Made this yesterday, shredded and heated through with the juices made into an onion gravy, absolutely delicious and a cheap meal for 5 with enough left overs for sandwiches!! All for under £20.
Thanks for the recipes and the conversions too xx
I’m so glad you’re enjoying our recipes Andrea!
HI Natasha, will this work if cooked in the oven?
Hi Rowena, to be honest, I haven’t tried this recipe in the oven – I have always made it in the slow cooker so I hesitate to advise without trying it myself. If I were to test, I’d probably bake at 375 in a dutch oven with a tight-fitting lid for 3-4 hours or until the meat is very tender.
woh I am happy to find this website through google.
I’m glad you discovered our blog! I hope you enjoyed this recipe!
Wow!! Another winning recipe
My first time cooking a brisket & family loved it! Mine was 2.2lbs, I halved the ingredients but still cooked 7hours in slow cooker- PERFECT!!
Love it! Thanks for sharing that with us Ann and for giving an awesome review.
Can you use smoked mushrooms in this recipe?
Hi Eric, I honestly have never tried working with smoked mushrooms so I’m not sure.
Is 7-8 hours time for high or low setting of the slow cooker? Also, if I have 2lbs beef brisket instead of 4lb, how do I adjust the cooking time?
Hi Ipek! I also have a 2lb brisket; would be interested in knowing if time changed in slow cooker. May I ask how yours turned out?
Simple ingredients and it made a lovely gravy which I thickened and served with mashed potatoes. Next time I will use low sodium as it seemed a little salty, but nothing a little agave didn’t take care of in the gravy. Love your recipes. Thanks for something new.
You’re welcome! I’m so happy you enjoyed it Julie!
Will make great sandwiches with some slaw on a nice bun
Yes! That would be a perfect combination!
What if I wanted to make a bigger sized brisket. Would it be better in the oven or a roaster pan?
Hi Virginia, the oven is probably your best bet but you might do some research to get a proper bake time and temperature since it will need to be modified.
Do you have to shred the meat or can you slice it in whole thin slices. I was thinking with the mashed potatoes and broccoli casserole. Am cooking this for my Daughter visiting on Mother’s Day.
Hi Barbara, you can slice it if you prefer. That will work.
Thank you. Appreciate your help.
Hello,
I tried this recipe for Easter and it tasted good but something went wrong. When I went to try and pull the meat apart after letting it sit for 15 minutes after turning off the slow cooker, the meat was still hard… would not shred. I did do all the prep work the night before and refrigerated the meat and the next morning I turned on the slow cooker and followed the steps. Would that be that reason why?? Please tell me what I did wrong.
Hi Julia, Prepping the night before should not have caused that, but slow cooking a chilled brisket and liquid would require a longer cook time since it will take a little time to heat up. If meat is really overcooked, that could also be the culprit if you kept the slow cooker on too long. Also, did you possibly use a different kind of meat? I hope that helps to troubleshoot.
Natasha, when I was purchasing the meat I asked the butcher for 4 lb cut of Beef Brisket. I hope he gave me the correct meat lol. I don’t believe it could have over cooked. I turned it on at 6:30 AM and turned it off at 2:30 PM 8 hours on low in the slow cooker. I don’t know what happened, anyways it tasted good so I’ll try it again some day!
Hi Julia, try setting your crockpot on high next time. I always have to start on high because I feel that all crockpots are not created equal. Mine seems not to run as warm as others, so give this a try on your next brisket.
Hi! I love the recipes on your site!
I like that you have included the nutrition information with them, but did not see what the serving size is. Is there any way to find this information?
Hi Sheri, the entire recipe serves 8 to 10 as a side or sandwich.
Thank you for your reply. Rather than a broad 8-10 per recipe I was hoping for a more specific measurement. I have a friend with diabetes who could use help with portion control, and it would be a great help to her and those who watch for the nutrition information. Thank you again, I am enjoying the recipes.
Natasha, do you think instant pot will work for this recipe?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Made this overnight and followed the recipe exactly. It made the most incredibly flavorful pot of easily-shredded, tender brisket. One that made a tremendous difference was searing the beef in cast iron and then between beef, onions and mushrooms deglazing the darkened brown bits off the bottom of the pan with a splash of the broth/worcestershire sauce. Once added to the slow-cooker, those crispy browned bits made the gravy extra savory. Thank you so much for sharing your kitchen!
You’re so welcome, Evey! I’m so happy you have enjoyed this recipe! Thank you for that wonderful review!
Can you make this without the mushrooms and will it effect the taste much as I do not care for them?
Hi Jackie! you might try adding baby carrots instead of mushrooms and maybe increase the amount of caramelized onion.
What if I wanted to slice it instead of pull it apart? Would cooking time be different?
Hi Mona, I haven’t tested that but I think it could work with less cook time, being sure the meat is cooked through of course. If you experiment, let me know how you liked the recipe
I tried your recipe recently – FANTASTIC! A couple of additions/ changes that I made successfully…After sauteing the mushrooms for a few minutes, I tossed in the garlic and cooked them together for about a minute before putting them in the crock pot. Used beef broth instead of chicken. Since brisket is so fatty, I did pull it out of the crock pot to remove the fat as you suggested. I also used my grease/fat separator to pull as much fat as I could out of the juice in the crock pot. Mixed the meat back in with the juices and veges, serving it up with green beans and mashed potatoes. We raise beef and I try many recipes – this is the BEST one I have found for brisket so far! For those of you with smaller families – don’t worry about making too much. I portion things out into containers and freeze them for another day.
Thank you so so much for this wonderful review and for sharing your changes with us!!
Tried this last night – so simple, yet sooooo good.
Thank you
You’re so welcome! I’m happy you enjoyed that!
Would like to know if you have tried the recipe without mushrooms. Have family members who want a recipe without them. Not sure how it will affect the taste.
You can omit them or, you might try adding baby carrots instead of mushrooms and maybe increase the amount of caramelized onion.
Can I make this recipe in a pressure cooker? If yes how would I do It? Thank you. Also would you be willing to post more recipes using a pressure cooker?
Hi Tanya! I imagine it would work in the pressure cooker but I haven’t tried this recipe in one specifically. If you experiment I would love to know how you like it!
Loved making this! Very easy to make but it didn’t come out as juicy and flavorful as I wanted… maybe I wasn’t so generous with the salt and pepper? Is there anything that I can do to the meat now that its cooked to make it dry and juicier? Would a marinade work? More Worcester sauce?
Hi Marina, salt is usually the culprit in meats. You could absolutely add your favorite marinade, or even something like a barbecue sauce. To take it a step further, you could transfer some of the sauce into a saucepan and flavor it to taste then bring it to as simmer (and even reduce it down for stronger flavor), then pour that sauce over the meat. I hope that helps!
dos the water have to cover the meat?
Hi Gene, we used 2 cups of chicken broth along with 2 1/2 Tbsp Worcestershire sauce to cover the meat. No need to cover it all the way.
delicious and very easy recipe! loved it!
Thank you for the great review Natalie! 🙂
Hi Natasha – do you know how long this will stay good in the fridge? I plan on cooking this as a meal prep for 2 weeks worth of lunches. Thanks for any information you can share!
Hi Khazer, most cooked meats should not be refrigerated more than 3-4 days unless they are intended to be such as cured meats.
Can’t wait to try this. I was wondering, can I replace half the stock with 1 cup of mushroom stock/buillon, to intensify the flavor, or might it be too much?
Hi Gaby! I personally have not tried that. It sounds like it may work. If you experiment please let me know how you like the recipe!
Hi Natasha would the recipe turn out the same if I doubled the recipe and cooked it the same amount of time?
Hi Yelena, I haven’t tried doubling this but you would have to have a huge slow cooker to fit that much meat into it, or use 2 slow cookers.
Hi Natasha your so right! I don’t think I need to double the recipe. Last question, do you think this recipe would work with a different kind of cut? I currently have on hand Beef lion tri tip roast.
Thanks so much!
Hi Yelena, I think that should still work with this recipe.
what is lion tri tip?
I thought lions were protected.
lol Randy. I think you’re right about that.
Wow, I cooked the slow roast brisket in my slow cooker today, (following your instructions). It was delicious!
Easy to do and was a great family meal. I put it with various veg, Yorshire puddings, tortilla etc for people to help themselves. My husband loved it (as did my kids)… constant noises throughout, then he phoned his parents to invite them round to have brisket with us another day! I’m definitely in the ‘good books’..cheers 😉
That is the best when the family loves what we moms make. That’s so great!
This sounds delicious — everything except the mushrooms for us. If those are left out, would you add or compensate with anything else to make up for any potential lost depth of flavor?
Hi Kel, you might try adding baby carrots instead of mushrooms and maybe increase the amount of caramelized onion.
Like most recipes I made it my own. Before I seared the meat I sprinkled on some garlic powder and thyme. Also threw in a splash of red wine. Going to serve with mashed potatoes. Looks and smells wonderful!
Oh yum, that sounds delicious! Thanks for sharing your great review Tammy!
from my beloved deceased mother-in-kaw, i substitute the chicken broth with Lipton onion beefy dry soup mix, 2 cups of water and 1 cup of wine (pink). I always miss her when i make this recipe! I also add baby carrots and sometimes white whole baby taters, but today going to just add pearl onions and the baby carrots, and serve mashed taters on side.
Thanks for sharing your great suggestions with other readers Robyn!
Making this tomorrow since I got some beef briskets on manager special for $8!!! And they’ve been sitting in the freezer. Planning to sub the broth with french onion soup and a little water and skip the onions in the recipe (not a huge fan of onions and don’t want to cut them tomorrow early in the morning). Will post my outcome 🙂
Please let me know how it turns out Toni!
It was so good! Definitely a win!!
Awesome, I’m glad to hear that Toni!
I love this recipe! Goes so well with rice. Rice lover here trying to match all kind of dishes with rice.
I’m glad you love the recipe! Thanks for sharing your great review!
Natasha,
Thanks so much for faithfully posting on your blog, I love it!!! May the Lord bless your family:)
My question about this meal: can I use frozen beef brisket or does it have to be fresh? Thanks:)
Hi Angelina, frozen is ok but thaw in the refrigerator overnight.
Hi Natasha, do you know if soy sauce will be a good sub for worcestershire sauce ?
Hi Oksana, I think that could work well, but I don’t think I would add more than 2 Tbsp of soy sauce since soy sauce is saltier than worcestershire.
Ok, i’ve done it and it was AMAZING!!! WE LOVED IT! I highly recommend everyone to try it! i did use soy saurce since i didnt have the required sauce. Also i only jad chicken broth at home, so i used that. And it was very very good.
Awesome! I’m glad to hear that! 🙂
Hey Natasha !
I usually like to half your recipes since it’s only me and my husband. I was wondering what the cook time should be if I half it for this recipe. Also if there’s any way you could start posting times for half recipes for us newly-weds. Thank you !!
Hi Julia! I would probably cook this for about the same amount of time, maybe 1 hour less since the meat needs a long slow cooking time for it to pull apart easily. I don’t have a separate category in my print-friendly recipe to write that in without the recipes being confusing, but it is a great thought!
Is that a corn beef brisket?
Hi Pamela, this was beef chuck brisket.
Would beef chuck tender roast Work?
Hi Anita, I haven’t tried that but I think it should work well.
Made this the other day and reheated it for dinner last night. Absolutely delicious. The flavor combination is perfect!
Awesome! I’m glad you love the recipe Natasha! Thanks for sharing your great review!
Perfect Sunday meal -easy and tasty. Thank you!
I completely agree! Set it in the morning and it is ready when we get home from church 🙂
Natasha, I don’t own a slow cooker.
Can you give me cooking instructions for the brisket and beef stew, oven temp? and time?
In the future with other of your slow cooker recipes it would be great to have oven time and temp included
Thanks,
Anne
Hi Anne, to be honest, I haven’t tried this recipe in the oven – I have always made it in the slow cooker so I hesitate to advise without try it myself.If I were to test, I’d probably bake at 375 in a dutch oven with a tight fitting lid for 3-4 hours or until the meat is very tender.
Well,..the slow cooker “beef brisket” looks scrummy, but I would hardly call it beef brisket as folks in Texas would say. This is simply slow cooked beef stew, so to speak. Where is the smoker? Where is the ” low and slow” as I was taught about cooking beef brisket? However, it is an easy way to make a sort of beef stew.
Hi Douglas, this is the slow cooker version of brisket – easy and flavorful 🙂
I frequently use garlic in recipes, but this was way too much. We had this for dinner last night, and my mouth is disgusting this morning, despite repeated brushings and mouthwash. (TMI) If I make it again, I’ll use one onion and two or three cloves of garlic, diced and minced respectively, then carmelize them together in the skillet before adding them to the slow cooker. I also think a tablespoon or two of spicy brown mustard would add nice flavor to the dish. FYI: That amount of meat cost almost $40 at my local Fred Meyer.
Hi Agnela, when you use this amount of garlic in a slow cooker, you want to make sure it is minced and not pressed with a garlic press or the garlic flavor does get overwhelming in the recipe. I have tested this theory. That’s wild that the same cut of meat would be double in the same store!! It must be a difference in regions. That is spendy!
The garlic was minced.
Hi Angela, I haven’t experienced that and haven’t gotten that feedback from anyone so I’m not sure why that would be unless it was an older head of garlic – sometimes when garlic gets older, it starts to taste more bitter. I went ahead and changed the garlic to read 6 cloves of chopped garlic to account for varying sizes of garlic cloves. It won’t affect the recipe much to use less cloves.
Can i put my slow cooker on high? And how many hours ?
Hi Alicia, without testing that, I really hesitate to give any specific advice. I haven’t seen brisket cooked on high heat in a slow cooker and I have always cooked it on low.
How can anyone be surprised that their mouth was smelly after using so much garlic..
Just cut down on the quantity, same as with any other ingredient that depends on your personal taste.
Just wanted to know why I can’t use a garlic press for the garlic
Hi Irena, for longer cooking, it is best to chop the garlic. I have tried it both ways and thought the flavor was better when I chopped the garlic instead of pressing. I used a food processor and it was quick and easy to chop that much garlic 🙂
What I found I cook it on High instead of low, will that be 3 hrs?
Hi Inna, without testing that, I really hesitate to give any specific advise. I haven’t seen brisket cooked on high heat in a slow cooker and I have always cooked it on low.
*what if I cook….
Sorry typo
So I cooked it on high for 1.5 hrs and then on low and it came out perfect! So delicious 😋 Thank you so much!
How long did you cook it on low after the 1.5 hours on high? Thanks Inna!
Just finished making this in my crockpot, I can’t wait to try it :))
Some of the meat after I cooked it is pink, does that mean it’s not fully cooked through ??
Hi Karina cooking it that long ensures that the meat is fully cooked through. You know it is done when it’s easy to pull apart with 2 forks. If you are concerned that your slow cooker is not working properly, you can double check the internal temperature of the meat before shredding.
I love your recipes! Do you have any pressure cooker recipes?
Thank you!
Hi Marina, not yet because I don’t own a pressure cooker (believe it or not!).
looks good!
It’s delicious and easy! Please let me know what you think when you decide to try it!
Is it okay to make the beef brisket on “high” in the slow cooker? And if so, how long would t take? Thanks!
Hi Olesy, to be honest, I haven’t tried it on high so I’m not sure if it would still be tender and come to think of it, I haven’t come across any recipes that give the option for it to cook on high heat. I probably would not risk cooking it on high.
Side with mashed potatoes it is and will let you know next week how it turned out since I plan to make it on Sunday! Thank you !
You’re welcome! Please keep me posted!