Balsamic Glazed Beef Brisket in the Slow Cooker.. Also pour on beef brisket with drizzle balsamic glaze with 3 ingredients in slow cooker to create a tender and cozy dish that is my go-to recipe when I am not even sure what to prepare.
It is my go-to holiday (and really, any other weekday when I am on a tight timeframe) dish in this slow cooker 5-ingredient balsamic glazed beef brisket: a dish that makes the house smell fantastic but for which I am utterly unsure of what to prepare. The entire recipe is constructed around a single action of drizzling a thick balsamic glaze over a un-cooked beef brisket in the slow cooker and walking away after adding only three additional pantry items. It is strongly reminiscent of Midwest-holiday-potlatch and set-it-and-forget-it convenience, and transforms cheap meat into something tender and at least slightly tangy and something that guests will remember almost no effort.
Servings: 6
Ingredients
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3-4 pounds beef brisket, hacked off the hard fat.
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1 cup balsamic glaze (either store-bought or made in the house), thick balsamic glaze.
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1 medium onion, thinly sliced, yellow
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|human|>1 medium onion, thinly sliced.
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4 cloves garlic, minced or cut in slices.
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1 teaspoon kosher salt, and additional to taste.
Balsamic Glazed Beef Brisket: Directions
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Cut a half-inch-thick layer of sliced onion and place it in a thin layer on the bottom of a 6-quart slow cooker to provide the brisket with a bed.
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The beef brisket is placed over the onions (fat side down, in case it has a fat cap) so it will be able to baste the meat as it cooks.
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Evenly sprinkle the top of the raw brisket with the minced garlic or sliced and then sprinkle the entire brisket with the kosher salt.
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With one hand holding the brisket, drizzle the balsamic glaze over top and sides of the uncooked beef one slow drip at a time all over the inside of the slow cooker and a little dripping over the onions on the bottom. You desire the surface of the meat to be thickly covered, yet not to be covered over.
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Add the lid to top the slow cooker and cook on LOW, 8-10 hours, or HIGH, 4-5 hours, until the brisket is very soft and can be easily cut with a fork.
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After cooking, it is important to put the brisket on a cutting board and allow it to rest 10-15 minutes to redistribute the juices. At the same time, sample the cooking liquid in the slow cooker and season it with another pinch of salt, as required.
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Cut the brisket against the grain into thin slices in case the cut slices are neatly placed in portions, or shred two forks to a more rustic appearance. Put the brisket pieces or shreds that have been sliced or shredded back into the slow cooker and lightly toss them with a portion of the balsamic-onion juices in order to keep them juicy and tasty.
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Present the brisket hot, pouring a little more balsamic glaze and onions in the slow cooker on top of each dish.
Variations & Tips
In case you want to be sweet, add 1-2 tablespoons of brown sugar or honey to the balsamic glaze and drizzle it all over the brisket. To be savory, sprinkle the brisket with 1 teaspoon of dried Italian seasoning or dried thyme together with the salt. You may also replace the yellow onion with red onion to make it a little more sweet or you can add a few baby carrots around the meat so that you get an inbuilt side dish. In case the balsamic glaze is too thick, add 2-3 tablespoons of water in order to spread it easier across the raw brisket. To make ahead of time, you may put the onions, brisket, garlic, salt and balsamic glaze in the slow cooker add the insert to the base and refrigerate the night before, cover it and in the morning put it back in the slow cooker base and turn it on. Leftovers can be stored in fridge on up to 4 days, and can be heated in a small covered dish in a splash of cooking liquid, or can be frozen to be used later in quick dinners.