- 2 tablespoons canola oil
- 1 (4-pound) beef brisket
- 2 ½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided (we used freshly ground black pepper)
- 2 cups chopped yellow onion
- 1 cup beef broth (we used Swanson regular beef broth)
- ½ cup ketchup (we used Hunt’s 100% Natural)
- 1 teaspoon ancho chile powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- In a large skillet (we used our 12-inch cast iron skillet), pour the oil in, setting the heat to medium-high. Trim away any excess fat from the brisket until there’s only about a ½-inch layer of fat still remaining. Season the brisket with 1 ½ teaspoons salt and ½ teaspoon pepper. Once the oil’s hot, add the brisket to the skillet and cook for 2 minutes or until browned on both sides (we browned all sides of the brisket). Take a 6-quart slow cooker out and place the browned brisket in there, fat side up.
- Add the onions into the skillet, cooking them for 2 minutes or until they look lightly browned. Scoop the onions out of the skillet and add them to the slow cooker.
- In a medium-sized bowl, stir together the broth, ketchup, chile powder, paprika, cumin, remaining salt and remaining pepper until combined. Pour the mixture over the brisket.
- Put the lid on the slow cooker and cook it on HIGH for 6 ½ hours or on LOW for 10 hours or until tender (we cooked ours on LOW). Place the brisket (fat side up) on a cutting board, letting it sit for 15 minutes before eating. Skim away as much fat as you can from the gravy before serving it with the brisket.
The brisket does taste good on its own but you’re missing out if you don’t eat it with the “gravy” ! We think this could be great being put into a taco. Look, we’re embarrassed that we don’t have a flavor description to go with this. It’s just that when we took a bite, we were like “Oh my god this is delicious !” and just enjoyed eating it, not really thinking about how to describe the flavor. You could say our flavor description was simply “Damn good !”.
We got this recipe from Slow Cooker Recipes magazine.
We weren’t paid in any form to promote Swanson, Hunt’s, or Slow Cooker Recipes magazine.
Take care everybody !