Description
Tender, smoky Texas-style brisket slow-cooked to perfection with root vegetables and bold herbs. A hands-off, hearty one-pot meal ideal for busy households or lazy Sundays.
Ingredients
3–4 lb beef brisket (flat or point cut)
2 cups low-sodium beef broth
1 large onion, roughly sliced
4 garlic cloves, smashed
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce (ensure no alcohol)
2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon salt (optional, adjust for halal/low-sodium needs)
1 bay leaf
2 carrots, peeled and sliced
2 celery stalks, roughly chopped
Instructions
Pat brisket dry and season with smoked paprika, black pepper, and salt.
Place onions, garlic, carrots, and celery in the slow cooker.
Add tomato paste and Worcestershire sauce, stirring to combine.
Place seasoned brisket on top of the vegetables.
Pour beef broth into the slow cooker to cover the base but not drown the brisket.
Cook on low for 8–10 hours or high for 4–5 hours until meat shreds easily.
Remove brisket, let rest for 10 minutes, then slice against the grain.
Serve with the rich vegetable-broth mixture over rice or crusty bread.
Notes
Use point cut for more marbling and smoky flavor; flat cut offers even slices.
Freeze homemade beef broth in batches for future use.
Add rosemary or thyme for a European twist instead of paprika.
Repurpose leftovers into tacos, sandwiches, or weeknight stews.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 4 oz) with 1/2 cup broth mix
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg