1. Dry the brisket by patting it with paper towels first. In a separate small dish, mix together the seasoning ingredients: salt, black pepper, smoked paprika, onion powder, and garlic powder.
2. Coat the brisket generously on both sides with this spice mixture and rub it in.
Third, in a big pan, heat the olive oil over medium-high heat. Before placing the brisket in the slow cooker, sear it for three to four minutes each side, or until a golden crust develops.
4. Cook, stirring occasionally, the sliced garlic and onion for about three minutes, or until they soften and release their aroma.
To deglaze the pan, pour in the beef stock and scrape off any browned pieces from the bottom. 5. Add the Worcestershire sauce, tomato paste, brown sugar, balsamic vinegar, and stir to combine. Before pouring the liquid over the brisket in the slow cooker, let it boil for 2 minutes.
6. Sprinkle some fresh thyme and bay leaves over the meat.
The brisket should be fork-tender, so cover and simmer for 8 to 10 hours on low heat.
8. Allow the brisket to rest for a few minutes before cutting it against the grain. Garnish with the gravy made from the cooking liquids; if you like a smoother sauce, drain it before serving.
Ideas & Modifications:
– You may adjust the sweetness by adding a little honey or maple syrup to the sauce if you like it on the sweeter side.
– Add Some Flavor: If you’re looking for a little more heat, a pinch of chili flakes or a little chipotle in adobo sauce can do the trick.
– Make the Sauce Thicker: Incorporate a spoonful of cornstarch dissolved in cold water into the liquids; whisk to get a sauce consistency like gravy. To get the thickness you want, cook it for another 15 to 20 minutes on high heat in the slow cooker.
A good brisket requires time, so keep that in mind. Infusing the meat with tastes and softness that cannot be hurried, slow and steady wins this race. I hope you enjoy the ride and, even more crucially, the delicious meal that is ahead!
