About
It can be so hard to get brisket right. But there is a better way. A way to A Better Brisket, that is. Tender slices of rich and succulent brisket, slow cooked in its own savory gravy for maximum melt-in-your-mouth texture and beefy flavor, with all the hearty potatoes and beef-infused veggies you could ever want. Let the slow cooker take you to A Better Brisket. You won't regret it!
Ingredients
- 1 (1-ounce) envelope onion soup mix
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 (3-pound) flat-cut beef brisket
- 8 fresh thyme sprigs
- 8 cloves garlic, peeled and whole
- 2 bay leaves
- 1 pound carrots, peeled and cut into 2-inch pieces
- 1 pound small golden baby potatoes
- 3 stalks celery, cut into 1-inch pieces
- 1 large sweet onion, cut into 8 wedges
- 2 1/2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch
Directions
Step 1 -In a small bowl, add the onion soup mix, the brown sugar, the salt, and the pepper and whisk to combine.
Step 2 -Sprinkle the seasoning mixture on both sides of the brisket and rub it into the meat.
Step 3 -In a 6-8-quart slow cooker, add the brisket fat-cap-side down.
Step 4 -Add the thyme sprigs, the garlic cloves, and the bay leaves on top of the brisket.
Step 5 -Add the carrots, the potatoes, the celery, and the onions over top of the brisket.
Step 6 -In a liquid measuring cup, add the beef stock, the Worcestershire sauce, and the cornstarch and whisk until the cornstarch is fully dissolved.
Step 7 -Add the stock mixture into the slow cooker.
Step 8 -Cover and cook until the brisket is tender to slice, but not falling apart, and reaches an internal temperature of at least 155 degrees F, about 6 hours on high or 8 hours on low.
Step 9 -Transfer the brisket to a cutting board, fat-cap-side up.
Step 10 -Remove and discard the thyme sprigs and the bay leaves from the slow cooker.
Step 11 -Thinly slice the brisket against the grain.
Step 12 -Serve the brisket with the vegetables and the gravy.
