Brisket Dinner

This is the easiest brisket recipe in the world. Five pounds of trimmed beef brisket, a chopped onion, a couple of carrots, herbs, and a single cup of water are all the slow cooker needs to deliver fall-apart Sunday-dinner tenderness over 8 to 10 hours.

The two-stage cook is the smart bit. The brisket cooks alone with the aromatic vegetables for the long braise, building rich beefy stock as the connective tissue melts into gelatin. Then small boiling onions and freshly cut carrots join the broth for a high-heat hour, just enough to cook them tender without turning to mush.

Brisket needs the long, low cook. The cut is full of collagen that won’t break down properly under high heat, but slow braising at 200°F (93°C) or so for hours converts it to silky gelatin that bastes the meat from within.

Slice across the grain for tender pieces. Cutting with the grain gives you stringy, tough bites no matter how well it’s cooked.

Pro Tips

• Trim the cap of fat to about a quarter inch. Some fat is good for flavor; too much makes the broth greasy.
• Lift the brisket carefully when it’s done. Slow-cooked brisket falls apart easily, support it underneath with a spatula or two slotted spoons.
• Skim the surface fat off the broth before serving for cleaner-tasting jus.
• Make a day ahead. Refrigerated overnight, the fat solidifies and lifts off easily, and the meat slices cleaner cold than warm.

Variations

• Add 2 tablespoons of tomato paste and a splash of red wine to the braising liquid for a more French-country profile.
• Stir prepared horseradish into a few spoons of the broth and serve as a sharp condiment.
• Use beef stock instead of water for richer flavor, especially if you have homemade stock on hand.