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Slow Cooker Balsamic Brisket
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5 from 1 vote

Slow Cooker Balsamic Brisket

Prep Time15 minutes
Cook Time6 hours 40 minutes
Marinating Brisket8 hours
Total Time6 hours 55 minutes
Course: Dinner, Holiday
Keyword: beef, brisket, slow cooker recipes
Servings: 6

Equipment

  • Slow Cooker/Crockpot

Ingredients

Brisket

  • 1 4-6 lb brisket (flat cut recommended)
  • 1 ½ teaspoon coarse kosher salt 
  • ½ teaspoon fresh ground black pepper 
  • ½ teaspoon dried thyme 
  • 1 teaspoon garlic powder 
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon canola oil (for browning brisket)

Sauce

  • 12 whole garlic cloves, peeled
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary 
  • 1 tablespoon Worcestershire sauce
  • 2 cups beef broth
  • 2 tablespoon balsamic glaze 
  • ⅓ cup white wine 
  • Cornstarch slurry (2 tbsp cornstarch mixed with 2 tablespoon water)

Caramelized onions/mushrooms for sauce

  • 4 medium onions, thinly sliced
  • 2 tablespoon butter
  • salt and fresh ground black pepper, to taste 
  • 2 tablespoon sugar
  • 1 cup white wine or water (for deglazing)
  • 8 oz cremini/baby bella mushrooms, sliced thinly 

Instructions

  • Prep the brisket:
    Season brisket with salt, pepper, dried thyme, garlic powder, and red pepper flakes. Rub into meat to coat, then transfer to resealable bag or container, and refrigerate overnight. When ready to cook, leave brisket come to room temperature for 30 minutes and pat dry with paper towels before staring the recipe. The meat will sear better if it isn’t cold.
    Caramelize onions and mushrooms:
    1.Peel the onions and slice them in half, and then into thin slices.
    2. Add butter to a large cast iron skillet, and heat over medium heat until melted.
    3. Add the onions, and season with salt and pepper to taste
    4. Toss the onions to combine with the butter, and continue to cook over medium heat, stirring occasionally, until onions are slightly softened and some moisture is released- about 5 minutes.
    5. Add the sugar, stir to combine with the onions and continue to cook on medium heat for 2 minutes.
    6. Deglaze the pan with 3 tablespoon of the white wine (or water), and stir. Cook 3 minutes, stirring occasionally, until liquid is evaporated. Continue to add wine or water, 3 tablespoon at a time to deglaze the pan, making sure to stir and wait for all liquid to evaporate before adding more liquid. Repeat until full cup of wine or water is gone, making sure to stir and wait for evaporation at each interval. Takes approximately 20 minutes total.
    7. Once the onions are caramelized, add the mushrooms and cook, stirring occasionally for 3-4 minutes until reduced in size and tender.
    Prep sauce:
    1. While the mushrooms cook, add the beef stock, whole garlic cloves, wine, fresh thyme and rosemary, Worcestershire sauce, balsamic glaze and bay leaves to the slow cooker, and stir to combine.
    2. When the mushrooms are fully cooked, transfer onions and mushrooms to the slow cooker with the other sauce ingredients. And set to low.
    Cook the brisket:
    1. In the same skillet you cooked the onions and mushrooms in, sear the brisket. Add 1 tablespoon canola oil and heat over medium heat.
    2. Sear brisket 3-5 minutes on both sides, until well browned.
    3. Transfer browned brisket to slow cooker, fat side up.
    4. Cover and cook on low 6-8 hours, until meat is tender and pulls with a fork easily but doesn’t shred.
    5. When meat is ready, allow to rest for 30 minutes on cutting board before slicing.
    6. Remove fat cap and slice meat against grain.
    Finishing the sauce:
    1. While meat rests, remove bay leaves, thyme and rosemary twigs and whole garlic cloves.
    2. Whisk cornstarch slurry together in a small bowl, and whisk into the slow cooker to thicken the sauce. Allow to cook on low and thicken while meat rests.
    Serve immediately, or place sliced brisket back into sauce and let guests serve themselves.