Ingredients4-5 pounds beef brisket, trimmed2 teaspoons kosher salt1 teaspoon freshly ground black pepper1 teaspoon smoked paprika1/2 teaspoon onion powder1/2 teaspoon garlic powder2 tablespoons olive oil1 large onion, sliced3 cloves garlic, minced1 cup beef broth1/2 cup balsamic vinegar or red wine1/4 cup brown sugar2 tablespoons tomato paste2 tablespoons Worcestershire sauce2 bay leavesFresh thyme sprigsPreparationPat the brisket dry with paper towels. Combine salt, black pepper, smoked paprika, onion powder, and garlic powder in a small bowl to create a seasoning mix.Rub the seasoning mix generously on both sides of the brisket.Heat olive oil in a large skillet over medium-high heat and sear the brisket for 3-4 minutes on each side until a golden crust forms. Transfer it to the slow cooker.In the same skillet, cook the sliced onion and minced garlic until softened, about 3 minutes.Deglaze the skillet with beef broth, scraping up the browned bits. Stir in balsamic vinegar, brown sugar, tomato paste, and Worcestershire sauce. Simmer for 2 minutes before pouring over the brisket.Add bay leaves and fresh thyme sprigs on top of the brisket in the slow cooker.Cover and cook on low for 8-10 hours until the brisket is fork-tender.Let the brisket rest before slicing against the grain. Serve with gravy from the cooking juices, strained for smoothness.Enjoy!
low-Cooked Balsamic Brisket
