Why does ugly food taste so good? It just does! And this Slow Cooker Maple Brisket is no different. Ugly? Maybe. Delicious? For sure.
This recipe is a must for my Rosh Hashanah dinner menu. And for all my fellow jewish peeps who are making Rosh Hashanah dinner next week, you gotta try this. And if you’re not making Rosh Hashanah dinner next week, you still gotta try this! So easy, so good, and I throw everything in my slow cooker.
Can we talk about how proud I am of myself for continuing to use my slow cooker? I feel like this time last year my slow cooker had been sitting in my cabinet for yeeeeeears. It’s kind of my favorite kitchen appliance. Is it?
Anyways, try this brisket. Your family and friends will love you for it.
- 2 pound beef brisket
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1/2 cup maple syrup
- 1/3 cup apple cider vinegar
- 1 cup beef broth
- 1 tablespoon dijon mustard
- 1 tablespoon tomato paste
- 1) Use paper towels to pat dry the brisket. In a small bowl, combine the salt, pepper, garlic powder, paprika, and thyme. Rub the spice mixture all over the brisket.
- 2) Preheat a large skillet over medium/high heat. Add the olive oil then sear the brisket on both sides for 2-3 minutes until a nice crust forms.
- 3) Place brisket in slow cooker. Top with minced garlic and onion. In a separate bowl whisk the maple syrup, apple cider vinegar, broth, mustard, and tomato paste. Pour mixture over brisket making sure it's about 3/4 of the way covered with liquid. Cook on low for 7-8 hours.
- 4) Remove brisket from slow cooker and let rest on wood board for at least 10 minutes. Slice against the grain and serve with the gravy from the slow cooker.
- *This recipe can easily be doubled.