Perfectly tender and melt in your mouth Slow Cooker Beef Brisket is so easy to make, has the most incredible flavour and it's a great way to get the most out of this cut of beef. It's so juicy, and you need just 7 ingredients and 5 minutes prep time to make slow cooked beef brisket. This is a real crowd pleaser, and great for batch cooking.
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If I had to choose my favourite slow cooker beef recipe (please don't make me), this slow cooker beef brisket would definitely be in the top 3. Not just for the flavour and tenderness, but the simplicity too.
It is classic comfort food, so satisfying, but versatile too. The ultimate Sunday roast.
A delicious dump and leave slow cooker dish and cooking low and slow is the best way to cook beef brisket, making it a really affordable cut of meat that can go a long way. Brisket can be quite tough, because of the connective tissue, which is why you cook it low and slow to make it really tender and juicy.
Beef brisket in the slow cooker is the BEST way to cook it.
Looking for some other slow cooker recipes to try? Why not try our easy Slow Cooker Chicken Korma, comforting Slow Cooker Mac and Cheese, delicious Slow Cooker Honey Mustard Chicken or our simple Slow Cooker Jacket Potatoes?
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What Is Beef Brisket?
Brisket is a cut of meat from the breast or lower chest of beef and it needs to be cooked slowly to break down the connective tissues, which make it tough without slow cooking.
The great thing is, although it is cooked low and slow, until you can pull it apart with a fork, it still slices really well.
You can usually find brisket on menus in barbecue restaurants and it is usually fairly expensive. But, don't let that put you off making it, as you can make it go a long way.
Slow Cooker Beef Brisket Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Oil - We used a good quality olive oil to brown the meat in.
- Beef brisket - Brisket is a cut of meat from the breast or lower chest of beef. it is easily available in most supermarkets. If not, your local butcher should stock it.
- Stock - We used a beef stock pot, as it has the most intense flavour. Try to use the best quality stock that you can, as you really will be able to taste the difference.
- Salt and pepper - Season to taste.
- Worcestershire sauce - This adds a real depth of flavour and we wouldn't recommend skipping this ingredient.
- Onion - This is just used to flavour the stock (which can be used to make gravy).
- Garlic - Freshly crushed is best, however you could save time and use ready crushed in a jar.
- Thyme - Fresh thyme goes so well with beef. You could swap it for rosemary though if you prefer.
How To Make Slow Cooker Beef Brisket
- Step 1: Season the brisket joint all over with the salt and pepper. Heat the oil in a pan and add the seasoned meat. Brown on all sides, around 5 minutes.
- Step 2: Add the remaining ingredients to the slow cooker bowl.
- Step 3: Add the browned brisket and cook on high for 6 hours or low for 8 hours.
What To Serve with Slow Cooked Beef Brisket
We love serving this as a roast dinner, with all the usual trimmings. Why not pair it with our Easy Roast Potatoes, Roasted Tenderstem Broccoli, Roasted Swede, Balsamic and Garlic Roasted Cauliflower or Mustard and Honey Roast Parsnips for a full on belly-busting roast!?
And then add some of our delicious Air Fryer Pigs in Blankets!
A roast dinner isn't the only way to serve this slow cooker brisket though. It also make a delicious summer recipes, with plenty of salads on the side.
Why not stuff the shredded beef brisket into some mini brioche rolls with our Homemade BBQ Sauce and then serve it on the side of our Chopped Blue Cheese Salad, Little Gem Salad, or Cucumber Salad.
We also love it with mashed potatoes and slow cooker baked beans or mac and cheese or potato salad.
Dannii's Top Tips
- Slow cookers all cook things at different rates. You want to make sure that you don't overcook your beef as it will dry out. The beef is cooked when it easily shreds with a fork and has an internal temperature of 190-200°F (88-93°C).
- Make sure you have a slow cooker big enough for the size meat you are cooking.
- For something different, but really easy, mix the beef with BBQ sauce rather than the stock.
- If there is a lot of juice in your slow cooker after you take the beef out to shred, then you might want to remove some of the mixture before putting the shredded meat back in.
- To add a richer flavour, you could add a splash of red wine. Swap 2 tablespoons of the beef stock for red wine.
- When slicing up the meat, make sure you are cutting it against the grain.
Frequently Asked Questions
We recommend cooking it on low for 8 hours. However you can cook it in your slow cooker on high for 6 hours. It will depend on your slow cooker and the size of your beef too. If your beef isn't falling apart then it isn't tender enough and it needs some extra time.
You can keep it in the fridge for 3-4 days, but it might start to get a bit dry.
Yes, this freezes really well. You can portion it out into freezer bags and it will keep in the freezer for 2-3 months.
There really is no rule here. We use a Morphy Richards Slow Cooker and we love it. What I love most about it is that you can put the bowl insert on the hob too. I also love that it has a clear lid, as I am so impatient that I want to keep looking and seeing what it is doing. If you don't have a clear lid, then lifting it to see will release lots of the heat and add to the cooking time.
You don't have to, but if you have the time then it adds such a depth of flavour. Basically, you want to trigger the Maillard reaction. It is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. You don't have to though, and you can just throw everything into the slow cooker and leave it if you are really short on time.
Yes, you can do some of the prep in advance. You can sear the meat and add it to the slow cooker with the rest of the ingredients and then allow it to cool fully and then put it in the fridge (in your slow cooker pot) for up to 24 hours. You can then put it on the next day, but it might take longer to cook from chilled.
It needs to be partially submerged, but it doesn't have to be fully covered and swimming in liquid.
Brisket can become tough in the slow cooker if it has not been cooked for a long enough time. It needs plenty of time to break down the connective tissue. Not having enough liquid can cause it to be tough too.
For 1 kg (2.2lb)of brisket, I would recommend 5 hours on high and 7-8 hours on low. This is such a forgiving recipe though, and you really can't overcook it. 500g (1.1lb) would take 3 hours on high and 5 hours on low.
More Slow Cooker Beef Recipes
If you've tried this slow cooker brisket recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Beef Brisket
Ingredients
- 2 tablespoon Olive oil
- 2 kg (4.5 lb) Beef brisket joint
- 120 ml (0.5 cups) Beef stock
- 4 pinch Sea salt and ground black pepper
- 3 tablespoon Worcestershire sauce
- 1 Onion - sliced
- 3 Garlic clove - crushed
- 5 sprig Fresh thyme
Instructions
- Season the 2 kg Beef brisket joint all over with 4 pinch Sea salt and ground black pepper. Heat 2 tablespoon Olive oil in a pan and add the seasoned meat. Brown on all sides, around 5 minutes.
- Add 120 ml Beef stock, 3 tablespoon Worcestershire sauce, 1 Onion, 3 Garlic clove and 5 sprig Fresh thyme to the slow cooker bowl.
- Add the browned brisket and cook on high for 6 hours or low for 8 hours.
Recipe Tips
- Slow cookers all cook things at different rates. You want to make sure that you don't overcook your beef as it will dry out. The beef is cooked when it easily shreds with a fork.
- Make sure you have a slow cooker big enough for the size meat you are cooking.
- For something different, but really easy, mix the beef with BBQ sauce rather than the stock.
- If there is a lot of juice in your slow cooker after you take the beef out to shred, then you might want to remove some of the mixture before putting the shredded meat back in.
- To add a richer flavour, you could add a splash of red wine. Swap 25ml of the beef stock for red wine.
- When slicing up the meat, make sure you are cutting it against the grain.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Sam says
What size slow cooker do you recommend please? Thank you
Narelle says
Followed the recipe and beef was tender and tasty. Served as sliders with coleslaw and had lots of positive comments. Nice easy recipe with simple ingredients already in the pantry.
Alouette Mills says
How long would you recommend cooking a 500g brisket joint for on low? Calculations would say 2 hours but I'm not sure that would be long enough? Thanks :)
Dannii Martin says
I would cook it on high for 3 hours and low for 5.
Linda says
How long should I cook for half the amount?
Dannii Martin says
For 1kg of brisket, I would recommend 5 hours on high and 7-8 hours on low. This is such a forgiving recipe though, and you really can't over cook it.
JONI says
I just made this as a half recipe - 1kg brisket and halved the rest of the ingredients. I cooked on low for 8 hours. It hasn’t worked my brisket is really dry :(
Dannii Martin says
It would by dry, because you used half the amount of brisket, but cooked it for the same amount of time. If you used a smaller joint, then it would cook quicker, so a smaller joint would over cook and become dry in 8 hours. This recipe is for the exact ingredients listed.
Fred says
You really need to amend this recipe re where to buy your brisket. All butchers will sell this and should be first port of call. Some supermarkets might sell it but it won’t be as good.
Gordon Mellstrom says
Made this earlier in the week and it is just great. Not too crumbly and not too tough, just right. Went down a treat with family as served with roast potatoes, Yorkshire puddings and a selection of mixed vegetables. Still using the leftovers in different sandwiches. Thanks for the best brisket recipe.
Dannii Martin says
So glad you enjoyed it. We love leftovers in a sandwich.
Mollie says
I've just written this out for the 'keepers' recipe book. Great recipe, looking forward to today's leftovers!
Samantha says
Cooked to perfection. Tasted amazing. Will 100% use this recipe again. Fantastic!
Kelly says
Hi there. If the woster sauce can't be used for health reasons, would you add more stock to ensure the liquid levels are the same? Thank you :)
Dannii Martin says
You can just leave it out - it won't change the liquid levels to a noticeable level.
james says
Family loved it. First time i didn't dry a brisket out.
Dannii says
It's so juicy isn't it. So glad you enjoyed it.
Jacqueline Debono says
I just got a new slowcooker and been looking for recipes to use it for during the holidays when we will be having family over. This brisket looks perfect! On my to make list!
Ian says
Do you need to let this rest like most meat? I like my meat hot
Thanks
Dannii says
You should always leave meat to rest for 5 minutes before serving, but if you like your meat hot then probably not.
Ian says
How long should you leave it to stand and would you put it back into the juices
Thanks
Amanda Wren-Grimwood says
I love slow cooked beef brisket and this recipe is so easy to make with no fuss but plenty of taste.