Beef brisket in slow cooker, slow cooker variant of one of the most famous barbecue dishes in the world.
In this version, the beef is cooked with a very tasty sauce for 8 hours, resulting in meat so tender it falls apart with your fingers.
Compared to the version cooked in the barbecue, this one is less dry but still delicious.
The brisket is a cut of beef not yet widespread in Italy. It is difficult to find it under this name; it is better known as blade or point of the chest.
The slow cooking technique fits perfectly with this very tender and gelatinous cut of meat.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have any other doubts or curiosities, write a comment or use the appropriate contact form.
Also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 246.13 (Kcal)
- Carbohydrates 19.56 (g) of which sugars 11.86 (g)
- Proteins 33.07 (g)
- Fat 4.97 (g) of which saturated 1.60 (g)of which unsaturated 0.04 (g)
- Fibers 0.84 (g)
- Sodium 2,670.82 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Beef Brisket in Slow Cooker
- 2.2 lbs beef (brisket)
- 7 oz ketchup
- 2 tbsps brown sugar
- 2 tbsps soy sauce
- 2 tsps dried onion (powdered)
- 1 tsp garlic powder
- 2 tsps smoked paprika
- 7 oz beef broth
Tools
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- Slow cooker
- Bowls
- Spoons
- Tongs
Beef Brisket in Slow Cooker Recipe
Try all the Slow Cooker Recipes
Start preparing the beef brisket in the slow cooker by weighing the ketchup in a bowl.
Add the soy sauce, brown sugar, garlic and onion powder, and smoked paprika.
Start mixing, and once the mixture is blended, start pouring the beef broth in a thin stream while continuing to mix.
Continue until the sauce is homogeneous.
Trim the excess fat from the brisket and place it in the slow cooker (alternatively, you can ask your butcher to do it for you).
Pour the freshly prepared sauce and spread it well over the meat.
Cover with the lid and cook on LOW for 8-10 hours.
Transfer the beef brisket from the slow cooker to a serving dish and bring it to the table with its juices.
Beef Brisket in Slow Cooker
Check this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
You can also make Beef Stew with Pumpkin in the slow cooker.
FAQ
Can I substitute the ketchup?
You can use an equal weight of barbecue sauce or alternatively tomato puree.
How long does it keep?
In the fridge for a couple of days or in the freezer for 3 months.
Is it normal for there to be so much liquid?
Yes, the slow cooker does not dry out, but you can thicken the sauce in a small pot with half a teaspoon of cornstarch.
Also try Mongolian Beef.
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