Slow Cooked Beef Brisket Recipe

Are you craving a delicious, fall-off-the-bone beef brisket that is bursting with flavor? Look no further! This low cooked beef brisket recipe is a crowd-pleaser and perfect for any occasion. The savory aroma filling your kitchen will have your family eagerly waiting at the dinner table for this mouthwatering dish.

As a seasoned chef, I have always appreciated the art of slow cooking meats to perfection. This recipe has been a favorite in my household for years, and it never fails to impress. With the perfect blend of spices and cooking techniques, your taste buds are in for a treat!

Ingredients

• 3-4 pounds beef brisket
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• Salt and pepper to taste

Texture note: The beef brisket will become tender and juicy after slow cooking, while the brown sugar adds a hint of sweetness to balance the savory flavors.

If you are looking to make this recipe gluten-free, you can use tamari sauce instead of soy sauce.

Step-by-Step Instructions

1. Preheat your oven to 300°F.
2. Season the beef brisket with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Sear the brisket on all sides until browned.
5. Add onions and garlic to the pot and sauté until fragrant.
6. Pour in beef broth, soy sauce, and brown sugar.
7. Cover the pot with a lid and transfer to the oven.
8. Cook for 3-4 hours, or until the brisket is fork-tender.
9. Remove from the oven and let it rest before slicing.

Expert Tips

For a deeper flavor, marinate the brisket overnight before cooking.

If the liquid reduces too much during cooking, add more beef broth to keep the meat moist.

FAQ

Can I make this recipe ahead of time?

Yes! This low cooked beef brisket actually tastes even better the next day as the flavors have had time to meld together. Simply store it in the refrigerator and reheat before serving.

Storage & Substitutions

Leftover brisket can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag for up to 3 months. Reheat in the oven or microwave until warmed through.

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