Slow Cooker Beef Brisket is cooked until the brisket turns wonderfully tender! Miso paste and fish sauce add wonderful flavor to the rich gravy – a winning Keto brisket recipe that’s low carb and gluten free.
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Beef brisket in a slow cooker is maybe THE reason to get a crock pot. The beef cooks slowly until it becomes melt-in-your-mouth tender with next to no effort!
What I love about this brisket recipe – apart from how easy it is! – is that the whole family loves it, fussy kids included.
My husband and I serve it over cauliflower mash to keep it Keto, while the kids eat theirs with mashed potatoes. I call that a win!
What is beef brisket?
Brisket is a large, rather tough, cut of meat from the breast of the cow. Brisket is used to make pastrami and corned beef (salt beef) but the easiest way to cook it is in the slow cooker!
The long cooking time allows the meat to become tender as the connective tissue melts, enriching the gravy and tenderising the meat.
Flat Cut brisket is usually sold rolled and tied in the UK – remove any string before cooking in the slow cooker.
How to make brisket in the slow cooker
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Season the brisket with salt and pepper on both sides. Heat oil in a large casserole dish, add the brisket and sear for a few minutes on each side until nicely browned. You may need to cut your brisket in half if it is particularly big!
STEP 2 Add the fish sauce, white wine, chicken or beef broth and miso paste to the slow cooker. Stir with a wooden spoon to dissolve the paste.
STEP 3 Now add the sliced onions, garlic, salt and pepper and bay leaves. Tie a leek, carrot, celery stick, rosemary spring and a few parsley stalks together and add to the crock pot. These will add flavor to the gravy.
STEP 4 Place the brisket over the onions, fat side up. Cover and cook on HIGH for 5-6 hours without opening the lid. The brisket should be falling apart at the edges if prodded by a fork but the middle should hold together. If you cook your brisket for longer then it won’t hold together to slice but you can pull it apart pulled pork style!
STEP 5 Remove the brisket from the cooker and place on a cutting board. Slice, cutting against the grain and keep warm.
STEP 6 Strain the juice collected in the cooker and discard the solids. Bring to a boil in a saucepan and simmer for 10-15 until slightly reduced. Alternatively, discard the tied up vegetables and bay leaves and blitz the onions and cooking liquid together using an immersion blender – no need to reduce. Taste and adjust the seasoning, if needed.
STEP 7 Arrange the brisket on a platter, drizzle with the gravy and garnish with chopped parsley.
Keto Brisket FTW!
This recipe is suitable for the Keto diet as it is low in carbs and naturally dairy and gluten free. Also suitable for Slimming World / Weight Watchers plans – but watch your serving sizes and side dishes.
I don’t have all the ingredients, what can I use instead?
- If you don’t want to use any wine in this recipe then simply replace it with the same amount of beef broth. You can also use red instead of white wine if you prefer!
- You can use Worcestershire sauce instead of fish sauce.
- Yellow miso paste is easy to find these days and it adds so much flavor! If you can’t get hold of any you can leave it out.
Serving Beef Brisket
You can serve the sliced brisket over mashed potatoes or cauliflower mash to keep this meal Keto friendly. Leftover brisket can be used in pasta bakes, to make sandwiches or in soup.
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Winning Slow Cooker Recipes
Slow Cooker Beef Brisket
Equipment & Tools
Ingredients
- 2 tbsp avocado oil (or use cooking spray for SW)
- 3 lbs. (1.8kg) flat cut beef brisket
- Salt and pepper to season
- 2 tbsp fish sauce or Worcestershire sauce
- ¼ cup (60ml) white wine
- ⅓ cup (80ml) chicken or beef broth
- 2 tsp white miso paste
- 2 onions , sliced
- 4 garlic cloves , crushed
- 1 tsp salt
- 1/4 tsp ground pepper
- 4 bay leaves
- 1 carrot
- 1 leek
- 1 celery stick
- 1 rosemary sprig
- 5 parsley stalks
- 2 tbsp chopped parsley to serve
Instructions
- Season the brisket with salt and pepper on both sides. Heat oil in a large casserole dish, add the brisket and sear for a few minutes on each side until nicely browned. You may need to cut your brisket in half if it is particularly big!
- Add the fish sauce, white wine, chicken or beef broth and miso paste to the slow cooker. Stir with a wooden spoon to dissolve the paste.
- Now add the sliced onions, garlic, salt and pepper and bay leaves. Tie a leek, carrot, celery stick, rosemary spring and a few parsley stalks together and add to the crock pot. These will add flavor to the gravy.
- Place the brisket over the onions, fat side up. Cover and cook on high for 5-6 hours without opening the lid.
- Remove the brisket from the cooker and place on a cutting board. Slice, cutting against the grain and keep warm.
- Strain the juice collected in the cooker and discard the solids. Bring to a boil in a saucepan and simmer for 10-15 until slightly reduced. Alternatively, discard the tied up vegetables and bay leaves and blitz the onions and cooking liquid together using an immersion blender – no need to reduce.
- Arrange the brisket on a platter, drizzle with the gravy and garnish with chopped parsley.
Shona says
is there any chance this is an updated recipe??
I’m hunting for a recipe a used a few years ago and I’m sure it was from this website but it was different!! hopefully you can help!!!
Lucy Parissi says
It could be an update. If you recall what the difference is I can probably help x
Nic says
Such a great Sunday roast without the effort