This slow cooker beef brisket is so versatile. Make it on a Sunday with mashed potatoes. Slice it up for lunchtime sandwiches. Put it over a salad. How about beef brisket tacos? It’s basically the super hero of meat.
I’ve even borrowed all the neighborhood slow cookers and made this for a wedding feast. It’s so comforting, its festive.
Real Plans Notes: Except for the brisket, you’re likely have all of these ingredients in your pantry. Don’t be intimidated by the strange ones.
Sucanat is just an unrefined sugar that keeps the taste of molasses. If you don’t have it, you can replace this 1:1 with brown (or in a pinch white) sugar.
We find this is a great use for that leftover bacon fat that you poured out of pan, but you can use any kind of fat you want. Butter, lard, or any oil that will stand up to higher heat.
Because brisket is a tougher and less expensive cut of meat. It’s meant to be cooked low and slow. Make this Beef Brisket a day ahead. When your guests arrive just dress your salad, and serve it all with rice or potatoes
I love this Spinach Mint Salad with Almonds, if you’re searching for a perfect compliment.
Beef Brisket (AIP)
- 4.0 stars
- 45m
- 10h 45m
- 11h 30m
Ingredients
- 1 onion
- 2 cloves garlic
- 1/4 c beef stock, or chicken stock
- 1 tbsp. sucanat
- 1 tbsp. bacon fat, or fat of choice
- 1 tsp. coarse sea salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 2 lb beef brisket
Instructions
- Peel and slice the onion. Peel and half the garlic.
- In the bottom of your slow cooker, loosely combine the stock, and sucanat.
- Heat a large skillet over medium high heat and sauté onion and garlic in fat until translucent. Stir in spices and seasoning (salt, garlic and onion powders, oregano and thyme) and cook for 2 minutes. Set aside.
- Place brisket in slow cooker and spread onion mixture over the top. Cover with the lid and cook it on low for 8-10 hours.
- When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the brisket.
- Transfer the brisket and all of its sauce to a baking dish.
- Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat.
- 1 hour before serving, preheat the oven to 300F. Remove the dish from the fridge and remove as much solidified fat to your preference.
- Remove the meat to a cutting board and slice against the grain into half inch slices.
- Use an immersion blender (or standing blender) to puree the sauce smooth.
- Slide the sliced meat back into the sauce, cover and cook for about 30 minutes until hot. Serve with a simple fresh salad.
Nutrition
- 403
- 47g
- 7g
- 16g
- 6g
- 142mg
- 4g
- 699mg
Kathleen
Sorry about the rating stars. I’m not sure what happened, but it want backwards. Nevertheless, it’s still four stars. 😉 I just finished putting this into the crockpot so that it can cook overnight, but I was confused about one part of the recipe. It didn’t call for the meat to be seared on all sides prior to putting it into the crockpot. Other than chicken, I’ve never see a crockpot recipe that didn’t sear the meat to retain the juices. Was this supposed to be that way or was it an oversight? Thank you for taking the time to figure out how to make this recipe AIP! I really appreciate that.