Slow Cooker Brisket With Garden Vegetables

This flavorful brisket comfort food is well-worth the wait.

Slow Cooker Brisket with Garden Vegetables

Slow Cooker Brisket with Garden Vegetables

Low and slow is the key to cooking this tough cut of meat.

Photo by: Photo by Mick Telkamp

Photo by Mick Telkamp

Low and slow is the key to cooking this tough cut of meat.

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Brisket is a breast cut of beef from the meat found over the ribs. Usually cut into two portions, the outer cut is called the “first” or “flat” but and the inner cut called the “point.” The flat cut is the leaner of the two and generally considered more desirable. Both of these inexpensive cuts are notoriously tough, but prepared correctly brisket can be a winning choice for those with a little patience. Low and slow is the name of the game and, paired with vegetables from the garden both fresh and canned, slow cooker brisket is comfort food at its finest.

To make the most of this slow cooker favorite, a little preparation goes a long way. A quick and thorough sear will bring out the flavor in the meat and sautéing the veggies will draw out the best flavor. 

Once all ingredients are in the slow cooker, check the level of the liquid. It should partially cover the meat, but leave the top exposed to braise. It’s important to resist removing the lid too often, releasing the moisture and accumulated heat. The reward will be an incredibly tender piece of meat, vegetables that are moist and flavorful without disintegrating, and a rich, tangy gravy that can be served on the side or generously poured over each plate. 

Best of all, after a little morning preparation, this succulent feast will be waiting for you when you get home at the end of the day. Five pounds of meat may sound like a big meal for a small family, but brisket makes for great leftovers, either reheated and plated or served on sandwiches.

Slow Cooker Brisket with Garden Vegetables

  • 5 pound brisket
  • Kosher salt
  • Black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 onions, sliced
  • 4 stalks celery, chopped
  • 2 poblano peppers, seeded and chopped
  • 1 pound carrots, chopped
  • 1 pound small potatoes, quartered
  • 1 quart canned tomatoes (with juice)
  • ¼ cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 2 tablespoons dijon mustard

Heat olive oil in a deep skillet over medium-high heat.

Season brisket with salt and pepper and sear in olive oil to brown on all sides.

Place brisket in slow cooker, fat side up.

In same skillet, sauté garlic, onions, celery and peppers until soft.

Add carrots and potatoes to skillet and continue to cook for 3-4 minutes.

Transfer skillet contents to slow cooker.

Combine tomatoes with liquid, cider vinegar, Worcestershire sauce, paprika and dijon and add to slow cooker. The liquid should cover about half to two-thirds of the brisket (if not, adjust accordingly).

Cook on low 7-9 hours, with lid closed, until brisket is tender.

Transfer skillet to a cutting board.

Remove fat and slice against the grain or shred with two forks  (if slicing, look to the shorter cook time).

Plate brisket with vegetables. 

Skim and discard fat from liquid surface and pour a little cooking liquid over brisket to serve or include on the side in a ramekin or gravy boat.

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