Brisket is a large cut of meat found on the lower chest of a cow. The cut is packed full of connective tissue and as a result, it can be extremely tough unless it is cooked for hours at low heat. Using Suvie’s gentle Slow Cook setting or a regular slow cooker we cook the brisket in a rich braising liquid at a low temperature for several hours. This breaks down the tough connective tissue resulting in perfectly tender and flavorful brisket.
Ingredients and Tools
- 2 lbs beef brisket
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp brown sugar
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 2 large onions, halved and sliced
- 1 1/2 cups beef stock
- 1 tbsp red wine vinegar
- 2 tsp Worcestershire sauce
- 1 tsp liquid smoke
- Olive oil
- Suvie or a slow cooker
- Baking tray
Combine the salt, pepper, brown sugar, paprika, ground cumin, garlic powder, onion powder, and mustard powder in a bowl. Pat the brisket dry with a paper towel. Rub the spice mixture over the brisket being sure to work it into any crevices or folds.
In a medium mixing bowl, combine the beef stock, red wine vinegar, Worcester sauce, and liquid smoke
Heat 1 tbsp of olive in a pan over medium heat. Add the onions. Stirring often, cook the onions until they start to to brown, about 10 minutes.
If the brisket is too big for one Suvie pan, cut it in half and divided it between two pans. Add the onions.
Pour the beef stock, liquid smoke, red wine vinegar, and Worcestershire sauce mixture into a Suvie pan or pans. Add the onion.
Add water to the reservoir, enter the Slow Cook settings and cook.
Slow Cook Settings
High, 8 hours
Starch: 0 minutes
After the cook, remove the pan or pans.
Remove the brisket from the pan. The cooking liquid can be discarded or reduced and turned into gravy.
Slow Cooker Instructions
Place the brisket into the slow cooker pot. Pour beef stock, liquid smoke, red wine vinegar, and Worcestershire sauce mixture into the pot. Add the onions.
Place the lid on the pot and Cook:
Low: 8 hours
Once cooked, remove the brisket from the slow cooker pot. The cooking liquid can be discarded or reduced and turned into gravy.
Preheat your oven to 350°F. Place the brisket on a rake in a baking tray. Bake the brisket for roughly 10 minutes. Once the outer layer, or bark starts to darken remove it from the oven and rest for 10 minutes.
Slice against the grain and serve.
Recipes to try
Brisket and Onions
Leftover Brisket Sandwiches
Do I need to use the same cooking liquid ingredients?
Nope, the above braising liquid is just a suggestion. Generally, a mixture of beef stock and something acidic like red wine vinegar is a good combination. Alternatively, a mixture of 3 cups BBQ sauce and 1/2 cups beef sauce will work as well.
Is the rub necessary?
No, the dry-rub step is entirly optional. If you don’t use a dry rub we do recommend at the very least that you season the brisket with a genours amount of salt and pepper before cooking. Of course! This technique will work with boneless and bone-in short ribs.
Can I skip the oven step at the end?
You can, the oven step is optional but does add a nice bit of charred flavor to the mix.