This recipe was developed for Schaendorf Cattle Company.
It’s officially getting chilly here in Michigan which means it’s time to dust off the slow cooker for some cozy fall meals!
I’m a huge fan of set it and forget it dinners. My slow cooker just happens to be one of my best friends because I can always count on coming home to a delicious meal after a long day at work. Brisket can be an intimidating cut of beef but it’s really easy to work with and delivers the most delicious and tender meat. I like serving brisket with root vegetables because the flavors complement each other well. For example, I paired my slow cooker brisket with a creamy parsnip puree and roasted broccoli.
Slow Cooker Brisket
Schaendorf brisket (3-4lbs)
1 onion, sliced
4 cloves garlic, sliced in half
3 bay leaves
1 ½ teaspoons Kosher salt, additional to taste as needed
½ teaspoon black pepper, additional to taste as needed
1 teaspoon thyme
1 teaspoon oregano
¼ teaspoon red pepper flakes
1 14.5 ounce can of diced tomatoes
Gather all ingredients and equipment needed.
Place the onions in the bottom of the slow cooker. Rub the brisket with salt, pepper, thyme, and oregano and place it in the slow cooker on top of the onions. Add garlic, bay leaves, red pepper flakes, and diced tomatoes to the slow cooker. Cover and cook on low for 10 hours.
After 10 hours, pull brisket from slow cooker and cut off fat cap from the brisket, rest for 10 minutes before slicing. While the brisket is resting, take an immersion blender and blend up the sauce in the slow cooker. Serve sliced brisket with slow cooker sauce, season with additional salt and pepper as needed.
Equipment Tip: If you do not have an immersion blender, slow cooker sauce can be carefully transported to a blender.
Storage Tip: Can be stored in an airtight container in the refrigerator for up to 3 days.