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    Slow Cooker Maple Brisket

    Sep 27, 2016 / by Laney Schwartz / 3 Comments(updated Jan 7, 2020)

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    Slow Cooker Maple BrisketWhy does ugly food taste so good? It just does! And this Slow Cooker Maple Brisket is no different. Ugly? Maybe. Delicious? For sure.

    Slow Cooker Maple BrisketThis 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.

    Slow Cooker Maple Brisket

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    Slow Cooker Maple Brisket

    • Yield: 4 1x
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    Ingredients

    Scale
    • 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

    Instructions

    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.

    Notes

    *This recipe can easily be doubled.

    Did you make this recipe?

    Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish

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    Filed Under: Dinner, Instant Pot & Slow Cooker, Meat Tagged With: brisket, Life is but a Dish, Maple, rosh hashanah, Slow cooker

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. clare

      April 08, 2020 at 8:49 am

      what if I dint have a slow cooker how can I cook in my oven?
      what temp at what heat?

      Reply
    2. Erin

      December 11, 2017 at 1:48 pm

      Can I prep everything the night before? Including searing it and placing it in the slow cooker with the sauce?

      Reply
      • Life is but a Dish

        December 11, 2017 at 2:41 pm

        Hmmmm, I don’t see why not?

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