Fork-Tender Slow Cooker Brisket recipe
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Ingredients
- ¼ cup chopped onion 2 tablespoons liquid smoke flavoring 2 tablespoons Worcestershire sauce 2 cloves garlic, minced 1 tablespoon chili powder 1 tablespoon celery seed 1 tablespoon ground chipotle pepper 1 teaspoon salt 2 pounds beef brisket, or more to taste 2 tablespoons vegetable oil ¼ cup apple cider vinegar 1 (14.5 ounce) can canned diced tomatoes 1 ½ cups water 2 bay leaves 1 tablespoon all-purpose flour, or as needed
Nutrition Info
- 277.3 caloriescarbohydrate: 5.3 gcholesterol: 46.5 mgfat: 22.9 gfiber: 1.1 gprotein: 12.5 gsaturatedFat: 7.2 gservingSize: -sodium: 448.5 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Fork-Tender Slow Cooker Brisket
Directions
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Combine onion, liquid smoke flavoring, Worcestershire sauce, garlic, chili powder, celery seed, chipotle pepper, and salt in a bowl until marinade is smooth. Place brisket in a shallow glass dish and pour marinade over brisket. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
Heat oil in a large skillet over medium-high heat. Scrape onion from the brisket, reserving onion and marinade. Cook brisket in the hot oil until browned on all sides, about 10 minutes. Transfer brisket to a slow cooker on Low.
Pour marinade with onion and vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook mixture until onion is tender and liquid is reduced by 3/4, 5 to 10 minutes.
Mix vinegar-onion mixture, tomatoes, water, and bay leaves into slow cooker.
Cook on Low until brisket is very tender, at least 6 hours.
Strain liquids from slow cooker into a saucepan, bring to a boil. Whisk enough flour into liquid until desired gravy consistency is reached, about 5 minutes.
Shred brisket with a fork and serve with gravy and tomato-onion mixture.