Instructions:
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Prep and Season (10 minutes):
- Pat the beef brisket dry with paper towels. This helps the seasoning adhere better.
- In a small bowl, combine the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder. This creates your flavorful dry rub.
- Generously coat the brisket with the spice mixture on all sides.
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Sear the Brisket (5 minutes per side):
- Heat olive oil in a large skillet over medium-high heat. Sear the seasoned brisket for 3-4 minutes per side, creating a beautiful golden brown crust.
- Once seared, transfer the brisket to your slow cooker.
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Sauté and Deglaze (5 minutes):
- In the same skillet used for searing, add the sliced onion and minced garlic. Sauté them for about 3 minutes, or until softened and fragrant.
- Pour in the beef broth to deglaze the pan. This means loosening any browned bits stuck to the bottom with the help of the liquid. Scrape these bits with a spoon to incorporate them into the flavorful broth.
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Flavor Boost and Simmer (2 minutes):
- Stir in the balsamic vinegar (or red wine for a richer flavor), brown sugar, tomato paste, and Worcestershire sauce to the deglazed pan. Let it simmer for 2 minutes, allowing the flavors to meld.
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Slow Cook to Tenderness (8-10 hours):
- Pour the flavorful liquid mixture from the skillet over the brisket in the slow cooker.
- Add the bay leaves and a few sprigs of fresh thyme on top of the brisket.
- Cover the slow cooker and cook on low for 8-10 hours, or until the brisket is fork-tender. The low and slow cooking allows the meat to become incredibly tender and juicy.
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Rest and Serve (optional):
- Once cooked, turn off the slow cooker and let the brisket rest for a while before slicing. This allows the juices to redistribute throughout the meat for an even more flavorful experience.
- Slice the brisket against the grain for maximum tenderness. Serve with the flavorful cooking juices from the slow cooker, strained if you prefer a smoother sauce.
