Slow Cooker Brisket

4.67 from 6 votes

Melt-in-your-mouth tender slow cooker brisket with a rich miso and onion gravy. Just 15 minutes of prep, then the slow cooker does the rest – naturally low carb and gluten free.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Keyword: Beef Brisket Slow Cooker Recipe, Keto Beef Brisket, Slow Cooker Beef Brisket

Servings:

Calories: 310kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Slow Cooker- 6 quart or larger

Ingredients

2 tbsp avocado oil
4 lb (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
¼ tsp ground pepper
4 bay leaves
1 carrot
1 leek
1 celery stalk
1 rosemary sprig
5 parsley stalks
2 tbsp chopped parsley to serve

Instructions

Season the brisket with salt and pepper on both sides. Heat the oil in a large Dutch oven (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!
4 lb (1.8kg) flat cut beef brisket, Salt and pepper to season, 2 tbsp avocado oil
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.
2 tbsp fish sauce or Worcestershire sauce, ¼ cup (60ml) white wine, ⅓ cup (80ml) chicken or beef broth, 2 tsp white miso paste
Add the sliced onions, garlic, salt, pepper and bay leaves. Tie the leek, carrot, celery, rosemary sprig and parsley stalks together and add them to the crock pot – they will flavor the gravy.
2 onions, 4 garlic cloves, 1 tsp salt, ¼ tsp ground pepper, 4 bay leaves, 1 leek, 1 carrot, 1 celery stalk, 1 rosemary sprig, 5 parsley stalks
Place the brisket over the onions, fat side up. Cover and cook on HIGH for 5 to 6 hours (or LOW for 8 to 10 hours) without opening the lid. The brisket is ready when the edges fall apart when prodded with a fork but the middle still holds together.
Lift the brisket onto a cutting board. Slice against the grain and keep warm.
Strain the juices in the slow cooker and discard the solids. Bring to a boil in a saucepan and simmer for 10 to 15 minutes until slightly reduced. Alternatively, discard the tied vegetables and bay leaves and blend the onions and cooking liquid with an immersion blender – no need to reduce. Taste and adjust the seasoning, if needed.
Arrange the brisket on a platter, drizzle with the gravy and garnish with chopped parsley.
2 tbsp chopped parsley to serve

Video

Notes

Slice against the grain: cut across the muscle fibers, about ¼ inch (5mm) thick, for the most tender slices.
Go by feel, not the clock: slow cookers vary, so the brisket is ready when a fork slides in easily – around 200°F (93°C) in the thickest part. If it still feels tough, give it longer.

Substitutions and Variations

No wine: replace it with the same amount of beef broth, or use red wine instead of white.
No fish sauce: Worcestershire sauce works well instead.
No miso: you can leave it out – the gravy will just be a little less rich.
Shredded brisket: cook for an extra hour or two, then shred with two forks and toss in the gravy.
Oven or Instant Pot: try my Oven Braised Brisket or Instant Pot Brisket.
Keto: the recipe is naturally low carb and gluten free – just check the labels on your fish sauce and broth.
Slimming friendly tip: use low-calorie cooking spray instead of oil for searing.

Nutrition