Slow-Cooked Brisket

Buying a slow cooker is something I've gone back and forth about. On one hand, we don't really have the kitchen space for another giant appliance. On the other, the idea of throwing something together at night before we go to bed or in the morning before I leave for work and returning to a finished meal is so, so very appealing.

I'd been on the edge until this weekend, when I made brisket for the first time. Before trying my hand at this cut of meat beloved in many communities, I read up on it. There are many kinds of brisket eaters —slow-cooked on a smoker, grilled and served basically rare, slow-cooked in the oven or, overwhelmingly, in a slow cooker.

Every slow cooker account I read went something along the lines of, “This is delicious baked in the oven, but amazing in a slow cooker.” I know what I just added to my Christmas wish list!

Slow Cooked Brisket

1 6-pound beef brisket
1/2 bottle wine
2 cups beef stock
1 cup balsamic vinegar
1 tablespoon salt
1 teaspoon pepper
1 bay leaf
1 teaspoon red pepper flakes
1 tablespoon cumin
1 large vidalia onion

Pat the brisket down and sprinkle both sides with salt and pepper. Slice your onion into large rings.

If cooking in the oven: Combine brisket, wine, stock, vinegar, salt, pepper, bay leaf, red pepper and cumin in a baking dish. Top with onion slices. Cover tightly with aluminum foil and bake at 325 degrees Fahrenheit for 3 hours. Remove foil and cook an additional 30 minutes.

If cooking in a slow cooker: Combine all ingredients in slow cooker. Cook on low for 8 to 10 hours.

Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website,

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