Beef brisket is traditionally cooked in a casserole dish or on a barbecue grill, but if you don't have time to nurse the brisket in the oven or over a low fire for a full day, you can also make it in a slow cooker. The end result is tender, succulent, and resembles a roast. Potatoes and vegetables can also be added for a one-dish meal. Keep in mind that beef brisket takes 8 to 12 hours to cook in a slow cooker, so marinate it overnight and put it in the slow cooker early in the morning if you want to serve the brisket for dinner.
Combine all ingredients except for the beef brisket and vegetables in a large glass or plastic bowl and whisk until thoroughly blended.
Place the beef brisket in the bowl and flip it over a few times to coat it thoroughly with the marinade. Cover the bowl with clingfilm, or transfer the brisket and marinade into a large storage bag. Marinate in the fridge for 8 to 10 hours.
Chop the vegetables into 2.5 cm chunks and layer them in the bottom of the slow cooker.
Place the beef brisket on top of the vegetables and pour the marinade over the brisket. If you're not using vegetables, simply place the brisket into the slow cooker and add the marinade.
Set the slow cooker to "Low" (90 to 120C) and cook for 8 to 12 hours. Most briskets will take 9 to 10 hours to cook. The brisket is done when it is tender and has an internal temperature of at least 74C.
Turn off the slow cooker and remove the brisket. Wait about 15 minutes before slicing and serving.
This recipe works well in a larger slow cooker. If your slow cooker is smaller, you'll need to use a smaller brisket. You can use less marinade with a smaller brisket to reduce waste, but this isn't strictly necessary.
If you're not using vegetables or potatoes, you can cook a larger brisket.
Raw beef can carry food borne pathogens like E. coli, so wash your hands and any kitchen surfaces thoroughly after handling.
Tips and warnings
- This recipe works well in a larger slow cooker. If your slow cooker is smaller, you'll need to use a smaller brisket. You can use less marinade with a smaller brisket to reduce waste, but this isn't strictly necessary.
- If you're not using vegetables or potatoes, you can cook a larger brisket.
- Raw beef can carry food borne pathogens like E. coli, so wash your hands and any kitchen surfaces thoroughly after handling.
Things you need
- 1.4 kg trimmed beef brisket
- 1 cup beef broth or dark beer
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- Juice of one lime or two key limes
- Two cloves garlic, minced
- 1 tsp black pepper
- 1 tsp oregano
- 1 tbsp tomato paste
- 1 tbsp chilli powder
- 1 tbsp dark brown sugar
- 1 tsp onion powder
- 1 tsp salt
- One bay leaf
- Two medium red potatoes (optional)
- Two carrots (optional)
- Three stalks celery (optional)
- One large onion (optional)