Ingredients:

  • 1 (3-4 pound) beef brisket, point cut (1.4-1.8 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 2 teaspoons kosher salt (10 ml)
  • 1 teaspoon black pepper (5 ml)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 cup beef broth (240 ml)
  • 1/2 cup apple cider vinegar (120 ml)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 1 tablespoon brown sugar, packed (15 ml)
  • 2 bay leaves

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch layer. Pat dry with paper towels.
  2. In a small bowl, combine smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using).
  3. Generously rub the spice mixture all over the brisket, ensuring even coverage.
  4. Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned (about 3-4 minutes per side).
  5. Remove the brisket from the skillet and set aside. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  6. Deglaze the skillet with beef broth and apple cider vinegar, scraping up any browned bits from the bottom. Stir in Worcestershire sauce and brown sugar. Bring to a simmer.
  7. Pour the sauce mixture into the slow cooker. Place the seared brisket on top of the sauce, fat-side up. Add bay leaves.
  8. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the brisket is fork-tender and easily pulls apart. (This is a crock pot brisket recipe)
  9. Remove the brisket from the slow cooker and let it rest for at least 30 minutes before shredding with two forks.
  10. Skim excess fat from the cooking liquid in the slow cooker. Shred the brisket and return it to the slow cooker to soak up the juices. Serve warm.