Beef brisket is one of my favorite things to have for Sunday night supper, and it also happens to be one of the easiest things to make. Brisket is a very tough cut of meat. It comes from the breastbone area and is full of connective tissue that can only be broken down by a low and slow cooking process, making it the perfect dish for the slow cooker. Over the course of the cooking time, that tissue breaks down and melts into the meat, making it tender and delicious. And if your brisket comes with a fat cap, even better. It will help keep the brisket moist while cooking.
There are many ways you can make brisket in the slow cooker, including adding a barbecue sauce at the beginning of cooking time. For Sunday supper, though, I like to leave it as more of a roast and use the broth and juices left behind to make a beautifully rich gravy while the meat is resting.
Slow Cooker Beef Brisket and Gravy
Preparation time: 10 minutes
Total time: 8 hours, 10 minutes
Serves: 8
Ingredients
3 pounds beef brisket
2 cups beef broth
2 tablespoons Worcestershire sauce
1 large onion, thinly sliced
3 cloves garlic, minced
2 sprigs fresh rosemary (can use 1 tablespoon dried rosemary instead)
1 bay leaf
Lots of salt (about 2 teaspoons)
Lots of freshly ground pepper (about 2 teaspoons)
2 teaspoons cornstarch
1/4 cup water
Directions
