Slow Cooked Beef Brisket with Rich Tobacco Glaze Recipe

Introduction

Slow cooked beef brisket is a comforting, tender dish perfect for family dinners or special occasions. With a rich blend of spices and a luscious gravy, this recipe delivers deep, satisfying flavors after hours of gentle cooking.

Ingredients

• 4–5 lb (1.8–2.3 kg) beef brisket, fat cap trimmed to about 1/4 inch
• 2 1/2 tsp kosher salt
• 1 1/2 tsp freshly ground black pepper
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried thyme
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 6 cloves garlic, smashed
• 1 1/2 cups low-sodium beef broth (use gluten-free if needed)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce (use gluten-free if needed)
• 1 tbsp apple cider vinegar
• 2 bay leaves
• Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder for depth

Instructions

1. Step 1: Pat the brisket dry and trim the fat cap to about 1/4 inch. In a bowl, mix together salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and thyme. Rub this spice blend evenly all over the brisket.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 3–4 minutes on each side until it develops a deep brown crust. Transfer the brisket to a slow cooker or Dutch oven.
3. Step 3: Add the sliced onions to the skillet and sauté for 3–4 minutes, scraping up the browned bits from the bottom. Stir in the smashed garlic and cook for 30 seconds more. Pour in the beef broth, tomato paste, Worcestershire sauce, and apple cider vinegar. Let it simmer for 1 minute, then pour this mixture over the brisket. Add the bay leaves.
4. Step 4: For slow cooker: Cook on Low for 8–10 hours or on High for 5–6 hours until the brisket is fork-tender. For oven: Cover the Dutch oven tightly and bake at 300°F (150°C) for 3 1/2 to 4 1/2 hours.
5. Step 5: Remove the brisket and let it rest for 20 minutes on a cutting board, tented with foil. Strain the cooking liquid, discard the bay leaves, and reduce the liquid on the stove for 8–12 minutes until it thickens into a glossy gravy.
6. Step 6: Slice the brisket against the grain into 1/4-inch slices or shred it. Serve warm with the rich gravy and sautéed onions.

Tips & Variations

• For extra smoky flavor, add 1/2 teaspoon of liquid smoke or 1 teaspoon of espresso powder to the spice rub.
• Use a meat thermometer to check the internal temperature; brisket is tender around 195°F (90°C).
• Serve with creamy mashed potatoes or crusty bread to soak up the gravy.
• Leftover brisket makes great sandwiches or tacos when shredded and reheated with the sauce.

Storage

Store leftover brisket and gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to keep it moist. You can also freeze cooked brisket for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the brisket entirely in the oven?

Yes, you can bake the brisket covered in a Dutch oven at 300°F (150°C) for 3 1/2 to 4 1/2 hours until it is tender. This method works well if you don’t have a slow cooker.

Do I have to trim the fat cap on the brisket?

Trimming the fat cap to about 1/4 inch helps the brisket cook evenly and prevents it from being overly greasy, while still keeping it moist and flavorful.

Slow Cooked Beef Brisket with Rich Tobacco Glaze Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

This slow-cooked beef brisket recipe delivers tender, flavorful meat infused with a blend of smoky and savory spices. Seared to perfection and slow-cooked with aromatic onions, garlic, and a rich broth-based gravy, this dish is ideal for comforting family meals or special occasions.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 8 to 10 hours (slow cooker low) or 3.5 to 4.5 hours (oven bake)
• Total Time: 8 hours 20 minutes to 10 hours 20 minutes (slow cooker) or 3 hours 50 minutes to 4 hours 50 minutes (oven)
• Yield: 8 to 10 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4–5 lb (1.8–2.3 kg) beef brisket, fat cap trimmed to about 1/4 inch
• 2 1/2 tsp kosher salt
• 1 1/2 tsp freshly ground black pepper
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried thyme
• 2 tbsp olive oil

Aromatics and Sauce

• 2 large yellow onions, thinly sliced
• 6 cloves garlic, smashed
• 1 1/2 cups low-sodium beef broth (use gluten-free if needed)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce (use gluten-free if needed)
• 1 tbsp apple cider vinegar
• 2 bay leaves
• Optional: 1/2 tsp liquid smoke or 1 tsp espresso powder for depth

Instructions

1. Prepare and Season the Brisket: Pat the brisket dry with paper towels and trim the fat cap to about 1/4 inch thickness. In a small bowl, combine kosher salt, freshly ground black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, chili powder, and dried thyme. Rub this spice mixture all over the brisket, ensuring even coverage for maximum flavor penetration.
2. Sear the Brisket: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, sear the brisket for 3 to 4 minutes on each side until it develops a deep, caramelized brown crust. This step locks in juices and adds depth to the final dish. Transfer the seared brisket to your slow cooker or a Dutch oven if using the oven method.
3. Sauté Onions and Garlic: In the same skillet, add the thinly sliced onions and sauté for 3 to 4 minutes, scraping up the browned bits from the pan to incorporate flavor. Add the smashed garlic cloves and cook for an additional 30 seconds until fragrant. This builds a savory base for the sauce.
4. Create and Add the Sauce: Stir in the beef broth, tomato paste, Worcestershire sauce, and apple cider vinegar. Allow the mixture to simmer gently for 1 minute to meld flavors. Pour this sauce over the brisket in the slow cooker or Dutch oven. Add the bay leaves and, if desired, the optional liquid smoke or espresso powder for added depth.
5. Slow Cook the Brisket: For the slow cooker method, cook on Low for 8 to 10 hours or on High for 5 to 6 hours until the brisket is fork-tender. If using the oven method, cover the Dutch oven tightly and bake at 300°F (150°C) for 3 1/2 to 4 1/2 hours. The slow cooking process breaks down connective tissue, resulting in tender, juicy meat.
6. Rest and Prepare the Gravy: Once cooked, transfer the brisket onto a cutting board, tent it loosely with foil, and let it rest for 20 minutes to redistribute juices. Strain the cooking liquid to remove solids and discard the bay leaves. Reduce the strained liquid over medium heat on the stovetop for 8 to 12 minutes until it thickens to a glossy, flavorful gravy.
7. Slice and Serve: Slice the brisket against the grain into 1/4-inch thick pieces or shred it if preferred. Serve the meat warm, topped with the rich onion gravy for a comforting and satisfying meal.

Notes

• Trimming the fat cap to about 1/4 inch prevents the brisket from becoming overly greasy while keeping it moist.
• Searing the meat before slow cooking enhances the flavor through caramelization.
• You can use a Dutch oven and oven-bake if a slow cooker is unavailable, adjusting the cooking time accordingly.
• Adding liquid smoke or espresso powder intensifies the smoky and savory flavors but is optional.
• Leftover brisket can be refrigerated for up to 4 days or frozen for up to 3 months.
• Make sure to slice brisket against the grain to ensure tenderness.

Keywords: beef brisket, slow cooker brisket, slow cooked beef, comfort food, braised brisket, family dinner, hearty meal