James Martin Slow-cooked Brisket Recipe

This slow-cooked brisket is soft, juicy, and full of flavor. it’s made with tender beef, sweet onions, garlic, and a tasty sauce. just add everything to the slow cooker and let it cook all day. perfect for dinner with mashed potatoes, rice, or bread.

Ingredients Needed:

• 1 tablespoon 
• olive oil
• 1 1/2 pounds 
• yellow or red onions (about 2 large), sliced into half-moons
• 3 1/2 pounds 
• beef brisket
• Kosher salt
• Freshly ground black pepper
• 6 cloves 
• garlic, minced
• 2 cups 
• low-sodium beef broth
• 2 tablespoons 
• Worcestershire sauce
• 1 tablespoon 
• soy sauce or tamari

How To Make Slow-cooked Brisket Recipe?

1. Heat the oil: warm the olive oil in a deep pan over medium heat.
2. Cook the onions: add sliced onions and cook for about 20 minutes, stirring often, until soft and golden.
3. Season and sear the brisket: pat the brisket dry, sprinkle with salt and pepper, then sear it in a hot pan on both sides until browned.
4. Place in slow cooker: transfer the seared brisket (fat side up) to your slow cooker.
5. Add garlic and onions: sprinkle the minced garlic over the brisket, then pile the cooked onions on top and around the meat.
6. Pour in liquids: mix the beef broth, Worcestershire sauce, and soy sauce in a bowl, then pour it into the slow cooker.
7. Slow cook: cover and cook on LOW for 6 to 8 hours, until the meat is very tender.
8. Let it rest: switch the slow cooker to WARM and let the brisket rest for at least 20 minutes. If needed, transfer to a baking dish and cover with foil to rest.
9. Slice or shred: you can slice or shred the brisket and serve it with the onions and sauce. For best flavor, chill overnight, remove the fat, and reheat before serving.
10. To reheat: heat oven to 300°F. Place the brisket and sauce in a covered dish and warm for 1 hour or until hot.

Recipe Tips:

• Slice onions thin for even cooking: thick slices won’t soften properly. Thinner slices caramelize better and give more flavor to the sauce.
• Sear the brisket until it’s deeply browned: don’t rush this step. A good crust adds a lot of flavor and helps the meat stay juicy while slow cooking.
• Place the brisket fat-side up in the slow cooker: this lets the fat slowly melt over the meat, keeping it moist and tender.
• Don’t skip resting time after cooking: letting the meat sit helps the juices stay in the brisket so it doesn’t dry out when you slice it.
• Cool overnight for deeper flavor: if you have time, chill the brisket with the sauce overnight. The flavors get richer, and it’s easier to slice or shred the next day.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover brisket cool down to room temperature. Then, place it in an airtight container with some of the cooking sauce to keep it moist. Store it in the fridge for up to 4 days.
• Freeze: Let the brisket cool fully, then transfer it to freezer-safe bags or containers with some of the juices. Freeze for up to 3 months.
• Reheat: Place the brisket and sauce in a pan over low heat. Cover with a lid and warm slowly, stirring occasionally until hot.

Nutrition Facts:

• Calories: 425 kcal
• Total Fat: 27g
• Saturated Fat: 10g
• Cholesterol: 120mg
• Sodium: 480mg
• Potassium: 540mg
• Total Carbohydrate: 6g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 39g

Try More James Martin Recipes:

• James Martin Chocolate Cream Pie Recipe
• James Martin Lancashire Hotpot Recipe

James Martin Slow-cooked Brisket Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

8

hours 

Calories

425

kcal

This slow-cooked brisket is soft, juicy, and full of flavor. it’s made with tender beef, sweet onions, garlic, and a tasty sauce. just add everything to the slow cooker and let it cook all day. perfect for dinner with mashed potatoes, rice, or bread.

Ingredients

• 1 tablespoon 

• olive oil

• 1 1/2 pounds 

• yellow or red onions (about 2 large), sliced into half-moons

• 3 1/2 pounds 

• beef brisket

• Kosher salt

• Freshly ground black pepper

• 6 cloves 

• garlic, minced

• 2 cups 

• low-sodium beef broth

• 2 tablespoons 

• Worcestershire sauce

• 1 tablespoon 

• soy sauce or tamari

Directions

• Heat the oil: warm the olive oil in a deep pan over medium heat.
• Cook the onions: add sliced onions and cook for about 20 minutes, stirring often, until soft and golden.
• Season and sear the brisket: pat the brisket dry, sprinkle with salt and pepper, then sear it in a hot pan on both sides until browned.
• Place in slow cooker: transfer the seared brisket (fat side up) to your slow cooker.
• Add garlic and onions: sprinkle the minced garlic over the brisket, then pile the cooked onions on top and around the meat.
• Pour in liquids: mix the beef broth, Worcestershire sauce, and soy sauce in a bowl, then pour it into the slow cooker.
• Slow cook: cover and cook on LOW for 6 to 8 hours, until the meat is very tender.
• Let it rest: switch the slow cooker to WARM and let the brisket rest for at least 20 minutes. If needed, transfer to a baking dish and cover with foil to rest.
• Slice or shred: you can slice or shred the brisket and serve it with the onions and sauce. For best flavor, chill overnight, remove the fat, and reheat before serving.
• To reheat: heat oven to 300°F. Place the brisket and sauce in a covered dish and warm for 1 hour or until hot.

Notes

• Slice onions thin for even cooking: thick slices won’t soften properly. Thinner slices caramelize better and give more flavor to the sauce.
• Sear the brisket until it’s deeply browned: don’t rush this step. A good crust adds a lot of flavor and helps the meat stay juicy while slow cooking.
• Place the brisket fat-side up in the slow cooker: this lets the fat slowly melt over the meat, keeping it moist and tender.
• Don’t skip resting time after cooking: letting the meat sit helps the juices stay in the brisket so it doesn’t dry out when you slice it.
• Cool overnight for deeper flavor: if you have time, chill the brisket with the sauce overnight. The flavors get richer, and it’s easier to slice or shred the next day.