April 16, 2014

Beef Brisket in the Slow Cooker

Now that we are getting down to the end of the home-raised beef in our freezer, I'm challenged to cook some cuts of meat that are less known to me. One of these is brisket.

Beef brisket in the slow cooker

I made the first brisket in the slow cooker and served it as pulled meat sandwiches on buns. I thought it was delicious. Hubby said it wasn't what he expected. He admitted it was okay but couldn't tell me what he had expected.. So when it came time to cook the other, I did a little more research. I decided he must have been visualizing something that resembled a roast rather than a sandwich.

So I chose a recipe from one of my grandma's old cookbooks. I made a few simple changes, especially in the amounts used since the brisket I was using was significantly smaller than the 4-pounder they suggested. Our steer "Chuck" was on the small side when we sent him to the processor, but we are a family of two these days, so we definitely don't need 12 servings.

Layer chopped onions in the slow cooker.

I sliced an onion very thinly and covered the bottom of the slow cooker with the slices, then placed the meat on top, fat side up. The fat will keep the meat moist and delicious as it cooks; you can remove it when the dish is cooked if you wish.

Combine ketchup, red wine vinegar and brown sugar to make a rub for the brisket.

The recipe then called for a "rub" made of 2 tablespoons of ketchup combined with 1 tablespoon each of red wine vinegar and brown sugar. It doesn't really made a rub, more of a very thick sauce that I spread over the meat with the back of a spoon.

Apply the rub to the brisket.

Next I minced two cloves of garlic and topped the brisket with it. (Do you know how to peel garlic the easy way? Place a clove on the cutting board, put the flat side of your knife on top, and bang it with your fist to smash the garlic. The peel will come off very easily.) Finally, sprinkle with salt and pepper, and cook on low for about 8 hours.

Top the brisket with chopped garlic.

If you have a bigger brisket, cook it longer. I cooked mine for about 7 hours and it was absolutely perfect.

Cook the brisket until tender.


Beef brisket (not corned beef)
1 onion, thinly sliced
2 cloves of garlic, minced
2 Tbsp ketchup
1 Tbsp red wine vinegar
1 Tbsp brown sugar
salt and pepper to taste

Place sliced onions in the bottom of the slow cooker, and place brisket, fat side up, on top.

Combine ketchup, vinegar and brown sugar in a small bowl and pour over the beef, spreading it to cover the top. Place the minced garlic on top, and sprinkle with salt and pepper. Add enough water to cover the bottom of the crockpot. Cover and cook on low for 8 hours.

This post has been shared at some of my favorite blog hops.


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  1. Looks delicious! I'll have to try this. I've only cooked a brisket in a slow-cooker once and it turned out a bit dry.

  2. My husband would love this!
    Thanks for sharing your recipe!

  3. Sandra, thank you.

    Staci, I think the rub/sauce on top helps it to stay moist, as well as the bit of water on the bottom.

    It was delicious! :-)

  4. This looks so good! I'll have to try this the next time we get some brisket.

  5. Hi Kathi,
    We just love Brisket and your Brisket looks so moist and tender. Really makes me hungry for brisket.
    I am pinning this one. Thanks so much for sharing with Full Plate Thursday and have a great day!
    Miz Helen

  6. Hi Miz Helen, thank you for stopping by and for pinning this post. I hope you enjoy it.


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