Slow Cooked Beef Brisket

Stop by the Farm Store on Saturdays* and enjoy a homemade sample!

Brisket can feel intimidating if you’ve only seen it smoked or served at restaurants, but making it in the slow cooker is one of the easiest and most reliable ways to get incredibly tender beef brisket without any special equipment. The crockpot does all the heavy lifting, breaking down the tough fibers until the meat is melt-in-your-mouth soft.

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Ingredients:

• 3 –4 lb Van Osch Farms beef brisket

• 1 tbsp olive oil

• 1 large onion sliced

• 4 cloves garlic minced

• 1 cup beef broth

• 1/2 cup tomato sauce or crushed tomatoes

• 2 tbsp Worcestershire sauce

• 2 tbsp brown sugar

• 1 tbsp apple cider vinegar

• 1 tsp paprika

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp dried thyme or rosemary

Instructions:

1. Prepare the brisket: Pat the brisket dry with paper towels. Trim excess hard fat if needed, but leave some for flavour. Season generously on all sides with salt, pepper, and paprika.

2. Layer the slow cooker: Spread sliced onions and minced garlic in the bottom of the slow cooker. This creates a flavourful bed and prevents sticking.

3. Add the brisket: Place the seasoned brisket on top of the onions, fat side up if possible.

4. Make the sauce: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and brown sugar. Pour evenly over the brisket.

5. Cook low and slow: Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the brisket is very tender and easily pulls apart with a fork.

6. Rest and slice: Remove brisket and let it rest for 10–15 minutes. Slice against the grain for the most tender texture, or shred if desired.

7. Serve with sauce: Spoon the cooking juices over the brisket before serving for maximum flavour.

*date and availability subject to change without notice. Please contact us with any questions.