Ingredients:
3 lbs beef brisket
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
2 cups beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
2 bay leaves
2 carrots, cut into chunks
2 celery stalks, sliced
2 tbsp cornstarch
2 tbsp water
Fresh parsley, chopped, for garnish
Directions:
Season the brisket with salt, pepper, smoked paprika, thyme, and rosemary.
Heat olive oil in a skillet over medium-high heat and sear the brisket on all sides until browned.
Place sliced onions, carrots, and celery in the bottom of the slow cooker.
Lay the brisket on top of the vegetables.
In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and Dijon mustard.
Pour the mixture over the brisket and add bay leaves.
Cover and cook on LOW for 8-10 hours or until the brisket is fork-tender.
Remove the brisket and keep warm.
Strain the cooking liquid into a saucepan.
Mix cornstarch and water into a slurry and whisk into the liquid. Simmer until thickened into a gravy.
Slice the brisket against the grain and serve with the gravy spooned over the top.
Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 9 hours | Total Time: 9 hours 20 minutes
Kcal: 510 kcal | Servings: 8 servings