Ingredients:

  • 3-4 lb (1.3-1.8 kg) beef brisket, point cut preferred (or flat cut, trimmed of excess fat)
  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons (30 ml) smoked paprika
  • 1 tablespoon (15 ml) kosher salt
  • 1 tablespoon (15 ml) black pepper, freshly ground
  • 1 tablespoon (15 ml) brown sugar, packed
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) onion powder
  • 1/2 teaspoon (2.5 ml) cayenne pepper (optional, for heat)
  • 1 cup (240 ml) beef broth
  • 1/2 cup (120 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 tablespoon (15 ml) tomato paste
  • 1 bay leaf

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch. Pat dry with paper towels.
  2. In a mixing bowl, combine all the rub ingredients.
  3. Generously coat the brisket on all sides with the rub, pressing it in.
  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). This adds depth of flavor.
  5. In the same skillet (if searing) or directly in the slow cooker, sauté the chopped onion until softened (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
  6. In a separate bowl, whisk together the beef broth, Worcestershire sauce, apple cider vinegar, and tomato paste.
  7. Place the sautéed onion and garlic in the bottom of the slow cooker. Place the seared (or un-seared) brisket on top of the onion mixture. Pour the braising liquid over the brisket. Add the bay leaf.
  8. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the brisket is fork-tender.
  9. Remove the brisket from the slow cooker and let it rest for 15-20 minutes before shredding with two forks.
  10. Skim the excess fat from the braising liquid in the slow cooker (or strain it).
  11. Toss the shredded brisket with some of the braising liquid. Serve immediately.