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Smoky Slow-Cooker Beef Brisket

Smoky Slow-Cooker Beef Brisket

Erica Schwarz

Ingredients
  

  • 1 ~2-3 lb beef brisket
  • 2 T extra virgin olive oil
  • kosher salt
  • fresh cracked pepper
  • 1 bottle full-bodied red wine such as Pino Noir
  • 1 cube beef bouillon
  • 1/2 t Mesquite flavored liguid smoke
  • 1 onion sliced
  • 1 stalk celery quartered
  • 1 clove garlic smashed and peel removed
  • 2 T brown sugar

Instructions
 

  • Cut the brisket into 2 pieces. Heat the olive oil in a large skillet on high heat, and sear the meat well on all sides. Transfer the brisket to the slow cooker.
  • Carefully pour the wine in the hot pan to deglaze, scraping up the browned bits with a wooden spoon. Add the bouillon cube. Boil 1 minute. Pour the wine over the meat in the slow-cooker. Add the onion, celery, garlic, and brown sugar. Cook on low 6-8 hours. Slice to serve; serve with juice from the slow-cooker spooned over. Once sliced, this will dry out so store leftovers with plenty of sauce. Yields: 4-6 servings depending on the size of the brisket and peoples' bellies.