Ingredients
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3–4 lb (1.4–1.8 kg) beef brisket
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1 cup BBQ sauce
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½ cup beef broth
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¼ cup Worcestershire sauce
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2 tbsp brown sugar
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1 medium onion, thinly sliced
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4 garlic cloves, minced
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1 tbsp olive oil
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1 tsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp black pepper
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1 tsp salt, or to taste
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½ tsp chili powder, optional
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1 tbsp apple cider vinegar, optional
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Chopped fresh parsley, for garnish
Instructions
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Prepare the beef: Pat the brisket dry with paper towels. Trim excess fat, leaving a thin layer for flavor.
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Season: Mix salt, black pepper, smoked paprika, garlic powder, onion powder, and optional chili powder. Rub the mixture evenly over the brisket.
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Sear for extra flavor: Heat olive oil in a skillet over medium-high heat. Sear the brisket for 3–4 minutes per side until browned. This step is optional.
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Prepare the sauce: In a bowl, whisk together BBQ sauce, beef broth, Worcestershire sauce, brown sugar, minced garlic, and apple cider vinegar.
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Layer the slow cooker: Spread sliced onions across the bottom. Place the brisket on top, then pour the sauce over the meat.
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Cook slowly: Cover and cook on LOW for 8–10 hours or on HIGH for 4–6 hours, until the brisket is very tender. LOW is preferred for the best texture.
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Thicken the sauce: Transfer the brisket to a plate and rest for 10–15 minutes. If desired, simmer the sauce in a saucepan for several minutes until slightly thickened.
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Slice and serve: Slice against the grain, spoon the sauce over the beef, and garnish with chopped parsley. Serve with mashed potatoes, roasted vegetables, coleslaw, or bread.
Chef’s tip: For tender brisket, slice against the grain and cook until a fork slides in easily. The beef should reach a safe temperature; brisket often becomes tender at a higher temperature than the minimum safe temperature for beef.
Nutrition Information
Estimated per serving, assuming 8 servings and excluding side dishes.
| Nutrient | Approximate amount |
|---|---|
| Calories | 400–550 kcal |
| Protein | 35–45 g |
| Carbohydrates | 15–25 g |
| Total fat | 20–32 g |
| Saturated fat | 7–11 g |
| Fiber | 0–1 g |
| Sugars | 12–20 g |
| Sodium | 700–1,200 mg |
Nutrition varies with the brisket’s fat content and the BBQ sauce and broth you use.
Nut and Allergen Information
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Peanuts/tree nuts: Not intentionally included in this recipe.
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Dairy: None in the listed ingredients.
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Possible allergens: Worcestershire sauce may contain fish (anchovies), soy, or other ingredients depending on the brand. BBQ sauce may contain soy, wheat, mustard, or other allergens.
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Gluten-free option: Choose certified gluten-free BBQ sauce, broth, and Worcestershire sauce.
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Always check product labels for ingredients and cross-contact warnings if cooking for someone with an allergy.
Q/S — Questions, Tips & Substitutions
Q: Can I use another cut of beef? Yes. Chuck roast can be used, though the texture will differ slightly.
Q: Can I skip searing? Yes. Add the seasoned brisket directly to the slow cooker; searing mainly adds flavor.
Q: How do I make the sauce thicker? Simmer it uncovered in a saucepan, or mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce.
Q: Can I make it spicy? Add cayenne pepper, hot sauce, or extra chili powder.
Q: How should I store leftovers? Refrigerate within 2 hours in an airtight container and use within 3–4 days, or freeze for about 2–3 months for best quality.
Q: Can I prepare it ahead? Yes. Cook the brisket a day ahead, refrigerate it with the sauce, and reheat gently until steaming hot.
Serving suggestion: Spoon extra BBQ gravy over each slice and serve with creamy mashed potatoes for a hearty meal.