Beef Brisket Slow Cooker Australia

Recipe: Slow Cooker Brisket and Onions

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If you ask me about comfort food, I will answer promptly: slow-cooked brisket. This old-fashioned pot roast, cooked quietly in the slow cooker all day with just a handful of ingredients and a mess of caramelized onions, makes a rich broth and meat that melts in your mouth. Sunday dinner, weeknight supper — whenever you eat it, this is a classic dish both convenient and comforting.

Why Brisket Is Ideal for Slow Cooking

My in-laws recently bought a whole cow share, divvying up the meat from this rather large beef cow among nearly a dozen friends and family. I put in a special request for the brisket, feeling just a little selfish as I nabbed this beautifully raised bit of meat. Brisket is my favorite cut of all.

(Image credit: Faith Durand)

When it comes to meat that's ideal for long, slow cooking, brisket is top of the heap. It comes from the front breastbone of the animal, and the muscles here support much of the weight of the cow, so there is quite a lot of connective tissue. Over long, slow cooking, these fibers are broken down and gelatinized.

The fat that forms a thick layer on some cuts of brisket, such as the one I cooked here, helps protect the meat from drying out. This fat can be kept in for a very luxurious dish, or removed. Fortunately it's easy to remove the fat, as brisket just improves with an overnight rest in the refrigerator.

(Image credit: Faith Durand)

Why Brisket Is Even Better Made Ahead

I usually make brisket a day ahead, let it chill overnight, scrape away the hardened fat with a spoon (as seen above), then reheat gently in a covered dish in the oven. So convenient for potluck suppers and dinner parties, not to mention a few evenings of weeknight suppers.

It's all very soothing and hands-off and aromatic; for two days you'll have delivery men leaning a little further into your doorway, and dogs doing a double take as they trot by.

(Image credit: Faith Durand)

And it's not hard to get this going. Brisket has some of the richest natural flavor of any cut of meat. It needs very little other than a good sear, which helps concentrate the flavor, and a small mountain of lightly caramelized onions to give you something to spoon on top. For liquid, I cook the brisket in beef broth (although chicken broth will do fine) and a touch of Worcestershire and soy. Together they melt with the meat juices into a velvety rich sauce to spoon over thick slices of brisket. Comfort food is served.

The classic flavors of brisket you crave with the ease of the slow cooker. This recipe produces the most crowd-pleasing, tender pot of brisket you've made.

shellfish-free
dairy-free
low-carb
alcohol-free
peanut-free
pork-free
sugar-conscious
tree-nut-free
egg-free

Per serving, based on

servings. (% daily value)

Calories 795
Fat 61.2 g (94.2%)
Saturated 24.1 g (120.5%)
Carbs 8.8 g (2.9%)
Fiber 1.3 g (5.1%)
Sugars 3.3 g
Protein 49.7 g (99.4%)
Sodium 516.8 mg (21.5%)

Ingredients

1 tablespoon
olive oil
1 1/2 pounds
yellow or red onions (about 2 large), sliced into half moons
3 1/2 pounds
beef brisket
Kosher salt
Freshly ground black pepper
6 cloves
garlic, minced
2 cups
low-sodium beef broth
2 tablespoons
Worcestershire sauce
1 tablespoon
soy sauce or tamari

Instructions

Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.
Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket.
When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.
Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn't have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)
The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.
To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Heat in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

Recipe Notes

Cooking time: Personally I like brisket very tender and shredded, almost like pulled beef. But if you prefer to slice the meat for a more formal presentation, aim for the shorter end of the recommended cooking time. Final cooking time will depend on the size and shape of the meat.

Oven instructions: No slow cooker? Cook in the oven instead, in a baking dish covered tightly with aluminum foil or in a covered Dutch oven. Cook at 325°F until very tender, 3 to 4 hours.

The classic flavors of brisket you crave with the ease of the slow cooker. This recipe produces the most crowd-pleasing, tender pot of brisket you've made.

shellfish-free
dairy-free
low-carb
alcohol-free
peanut-free
pork-free
sugar-conscious
tree-nut-free
egg-free

Per serving, based on

servings. (% daily value)

Calories 795
Fat 61.2 g (94.2%)
Saturated 24.1 g (120.5%)
Carbs 8.8 g (2.9%)
Fiber 1.3 g (5.1%)
Sugars 3.3 g
Protein 49.7 g (99.4%)
Sodium 516.8 mg (21.5%)

Ingredients

1 tablespoon
olive oil
1 1/2 pounds
yellow or red onions (about 2 large), sliced into half moons
3 1/2 pounds
beef brisket
Kosher salt
Freshly ground black pepper
6 cloves
garlic, minced
2 cups
low-sodium beef broth
2 tablespoons
Worcestershire sauce
1 tablespoon
soy sauce or tamari

Instructions

Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.
Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket.
When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.
Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn't have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)
The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.
To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Heat in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

Recipe Notes

Oven instructions: No slow cooker? Cook in the oven instead, in a baking dish covered tightly with aluminum foil or in a covered Dutch oven. Cook at 325°F until very tender, 3 to 4 hours.

Faith Durand

Editor-in-Chief

Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook , as well as Bakeless Sweets . She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters.

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