by: Lindsey Baruch
Cook Time
6 hours
Prep Time
15 minutes
Yield
3-4 servings
@LINDSEYEATS
“If you are intimidated by brisket, the slow cooker is so helpful. You can sear, cook and serve right in it.”
Total Time
6 hours
Prep Time
15 minutes
Yield
3-4 servings
summary
This slow-cooker beef brisket with mushrooms and onions is the perfect holiday entree. Delivering tons of flavor, the brisket is rubbed with a mix of paprika, salt, and freshly cracked peppercorns and slow-cooked with onions and mushrooms in a savory broth until it becomes tender and delicious. This easy recipe is inspired by the briskets and roasts that my aunt and uncle slow-roasted with mushrooms, a favorite dish at all the Jewish holidays when I was growing up.
ingredients
- 3 pounds brisket
- 1 tablespoon salt
- 2 tablespoons freshly cracked peppercorns
- 2 tablespoons paprika powder
- 1 tablespoon neutral oil
- 2 cups cippolini onions or pearl onions (sub with 2 small yellow onions or 1 large onion, thinly sliced)
- 8 ounces baby bella mushrooms, sliced
- 8 ounces oyster mushrooms, sliced
- 6 garlic cloves
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1/2 cup red wine
- 5 cups beef broth
- 1 teaspoon cornstarch or potato starch, optional
- Garnish with finely chopped parsley
directions
- In a small bowl, combine paprika, salt, and pepper to create the rub for the brisket. Pat rub over all sides of the brisket to let the spices set in. Wait at least 20 minutes before the next step. In the meantime, peel the onions and slice the mushrooms.
- In a slow cooker, drizzle neutral oil until the pan is hot. Use the sear function to sear your brisket on all sides, skin side down first about 10 to15 minutes then flip and repeat. It’s sometimes helpful to press down with something heavy to ensure the brisket is browning on all sides. Remove the seared brisket and place on a plate, leaving any excess oil in the slow cooker.
- Place onions in the slow cooker and sear until caramelized, about 4 to 5 minutes, seasoning with salt and pepper.
- Add in the mushrooms and saute until lightly golden brown. Add garlic to the pan and cook until fragrant.
- Add in the balsamic vinegar, brown sugar and red wine to deglaze the pan, reducing the wine by half about 5 to 6 minutes.
- Place the brisket back in the slow cooker, skin side down and then add in the broth. Do a light mix to just make sure all the flavors and broth are combined and bring to a gentle simmer.
- Then, slow-roast your brisket using the slow cooker function, for about 6 to 7 hours (depending on size and thickness of your brisket), flipping the brisket halfway through around the 3-hour mark.
- Once the brisket is tender, remove it from the slow cooker and let it rest for 10 to 15 minutes before placing on a cutting board and slicing it against the grain.
- While the brisket is resting, make a slurry for the sauce. Mix 2 teaspoons of water and 1 teaspoon cornstarch or potato starch until combined. Place your slow cooker function back on high, and add in the slurry, mixing well until combined with the sauce. A slurry helps thicken the mixture for a really nice, silky sauce to finish the brisket. (This is an optional step. You can use the sauce as is if you like the thickness.) To plate, place the sliced brisket on a platter, and spoon over the sauce along with the mushrooms and onions over the brisket. Garnish with finely chopped fresh parsley and serve.
