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Slow Cooker (or not) Braised Brisket
with carrots / turnips / couscous

Active: 40 Total: 400
Brisket works well when cooked low and slow. In this recipe, take advantage of that long cook time and let the meat flavor vegetables as it cooks.
Smarts: Brisket is a lean cut, so for the most tender slices, be sure to slice it against the grain after cooking (with your knife perpendicular to the natural fibers running through the meat).
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or oven. (The Instant Pot does a good job of mimicking the low, slow cooking of the slow cooker or oven.) Select your preferred method.
Tags

Ingredients

Metric
Servings:
4
Couscous:
  • Stock, any type - 1 cup (sub water)
  • Salt - 1/4 tsp
  • Butter - 2 Tbsp
  • Couscous, uncooked - 3/4 cup
Slow-Cooker Braised Brisket:
  • Carrots - 8 oz , chopped
  • Turnips - 12 oz, chopped
  • Onions, medium - 1, sliced
  • Garlic - 3 cloves, chopped
  • Ginger, fresh - 1/2 tsp, grated
  • Beef brisket - 1 1/2 lbs (sub beef stew meat)
  • Paprika, smoked - 1 tsp
  • Mustard, dry (opt) - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Stock, low-sodium beef - 2 1/2 cups (sub any type of stock)
  • Worcestershire sauce - 1 Tbsp (sub soy sauce)
  • Tomato paste - 2 Tbsp
  • Thyme, dried - 1 tsp
  • Parsley, fresh (opt) - 1 Tbsp, chopped

Nutrition Facts

Amount Per Serving
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% Daily Value
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Choose Cooking Method

Prep

  1. Carrots / Turnips / Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make couscous - Combine stock, salt, and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
  3. Season brisket - Season brisket on both sides with paprika, dry mustard, and some salt and pepper. (Can be done 1 day ahead)
  4. Sear brisket - Heat oil in a large skillet over medium-high heat. Add brisket and sear on both sides until golden brown. (Note: If using beef stew meat as a sub, you can skip this step if you prefer.) (Can be done 1 day ahead)
  5. Slow cook - Combine brisket, carrots, turnips, onions, garlic, ginger, stock, Worcestershire sauce, tomato paste, and thyme in the bowl of a slow cooker. Cook on low until meat is tender, 6 to 8 hours.
  6. Parsley (if using) - Chop parsley.

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Make

  1. When brisket is finished cooking, transfer to a cutting board and allow to rest for ~5 minutes. Use a slotted spoon to remove vegetables and set them aside.
  2. Pour cooking liquid into a saucepan. Bring to a boil and boil until liquid reduces to 1 cup / 237 mL (for 4 servings, adjust if customizing).
  3. If couscous was made ahead, reheat in the microwave.
  4. Slice brisket against the grain.
  5. Serve brisket and vegetables over couscous with sauce spooned over top. Top with parsley. Enjoy!

Prep

  1. Carrots / Turnips / Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make couscous - Combine stock, salt, and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
  3. Season brisket - Season brisket on both sides with paprika, dry mustard, and some salt and pepper. (Can be done 1 day ahead)
  4. Parsley (if using) - Chop parsley.

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Make

  1. Heat oven to 350F / 177C.
  2. While oven is heating, place Dutch oven with oil over medium heat. Add brisket and sear until golden brown, 4 to 5 minutes per side.
  3. Turn off heat and add carrots, turnips, onions, garlic, ginger, stock, Worcestershire sauce, tomato paste, and thyme to Dutch oven.
  4. Cover pan with a tight-fitting lid and transfer to oven. Cook, covered, until meat is tender, 3 to 4 hours for brisket or 45 to 60 minutes for beef stew meat.
  5. When brisket is finished cooking, transfer to a cutting board and allow to rest for ~5 minutes. Use a slotted spoon to remove vegetables and set them aside, leaving remaining cooking liquid in the pan.
  6. Transfer pan with cooking liquid to the stove over medium-high heat. (Be very careful since the pan will be extremely hot.) Bring cooking liquid to a boil and boil until it reduces to about 1 cup / 237 mL (for 4 servings, adjust if customizing).
  7. If couscous was made ahead, reheat in the microwave.
  8. Slice brisket against the grain.
  9. Serve brisket and vegetables over couscous with sauce spooned over top. Top with parsley. Enjoy!

Prep

  1. Carrots / Turnips / Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make couscous - Combine stock, salt, and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
  3. Season brisket - Season brisket on both sides with paprika, dry mustard, and some salt and pepper. (Can be done 1 day ahead)
  4. Parsley (if using) - Chop parsley.

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Make

  1. Using the Saute function of an Instant Pot add oil and then sear brisket until golden brown, 4 to 5 minutes per side.
  2. Turn off Saute function and pour stock over brisket, scraping up any browned bits on the bottom of the pan (this will help to avoid the burn error).
  3. Stir in carrots, turnips, onions, garlic, ginger, Worcestershire sauce, and thyme.
  4. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 75 minutes. Let pressure release naturally for 15 minutes and then manually release any remaining pressure.
  5. Transfer brisket to a cutting board and allow to rest for ~5 minutes. Use a slotted spoon to remove vegetables and set them aside, leaving remaining cooking liquid in the pan.
  6. Turn on the Saute function and whisk tomato paste into cooking liquid. Bring to a boil and boil until it reduces to about 1 cup / 237 mL (for 4 servings, adjust if customizing).
  7. If couscous was made ahead, reheat in the microwave.
  8. Slice brisket against the grain.
  9. Serve brisket and vegetables over couscous with sauce spooned over top. Top with parsley. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (26)
Gluten-free (3)
Paleo (1)
Vegetarian (9)

Most Helpful

Used beef stew meat so I just added more stock to make it more of a stew and just omitted the couscous . Used the crock pot - super easy to throw together.

By: Tara
Posted: Mar 30, 2021
Diet: Original
1 Helpful

21 reviews

I used my instant pot for the first time in a long while and forgot that vegetables should be cut in large chunks so they don’t disintegrate. Still tasted really good.

By: Catherine
Posted: Sep 08, 2021
Diet: Original
0 Helpful

I've made this a few times now and we love it. I made it with mashed potatoes and just carrots (that's what we had on hand). I really enjoy this meal

By: Kimberly
Posted: Aug 03, 2021
Diet: Original
0 Helpful

Timing-wise, I had to leave this on the warm setting of the IP - not enough time after getting home with the kids, but too much time before I left. So maybe that's why my brisket ended up shredded instead of able to be cut into slices. It was also impossible to find a brisket that was only 1.5 pounds. (So I got 4 lbs, cut it in half and used the rest for the beef barley soup from the archives over the weekend.) The flavor was good - but felt like we'd just made a pot roast with couscous instead of mashed potatoes.

By: Jennifer
Posted: May 10, 2021
Diet: Original
0 Helpful

This recipe has such potential! For taste, it gets a 4-5, but I am taking a star off because I think the cooking instructions need to be adjusted, with more detail (at least for the oven version, for which I used a dutch oven in a gas convection oven). Like some others, I skipped the cous cous and subbed the turnips with potatoes due to personal preference. My main issue with the recipe is the brisket instructions. For me, my piece of brisket was about 2.5 lbs. For seasoning it, I made a spice rub with the suggested spices and upped the quantities for all the herbs and spices. The brisket had about six sides to sear and 4 minutes per side was too long - I ended up searing 1-2 minutes on each side. I had never cooked brisket before, so followed the cooking instructions as written once it got in the oven (though lowered temp by 25 degrees due to having a convection oven). I peeked at it about an hour and a half into cooking and it looked pretty cooked. I checked the internal temp and it was near 200. I panicked a bit because I am used to having internal temps be lower for beef. I did some googling and learned that 200 degrees for an internal temp can mean a brisket is done, though it can also go a bit higher and there is a range of recommended internal temps. I also learned that this recipe cooks the brisket at a higher temp for longer than many other recipes. I almost took the brisket out at this 90 minute point, but ended up deciding to trust the Cook Smarts directions and cook it for the full 3 hours. I was tempted to reduce the temp at the 90 minute point, but decided against it, as I wasn't confident and was trusting the instructions. Unfortunately, the brisket turned out to be dry, tough and too well-done for my taste. If I were to make this again I would probably cook it at a lower temp and do some more research on cooking brisket to come up with a better cook time-temp combo. Would be helpful in the future with a recipe like this to have internal temp guides for if you want medium vs. well done, etc. Luckily, the potato-carrot-onion combo, as well as the reduced sauce, were DELICIOUS and the sauce poured on the brisket helped it go down easier. This would have been delicious had it not been for the overcooked brisket.

By: Maggie
Posted: May 03, 2021
Diet: Original
0 Helpful

We loved this! Great flavors. I think I about doubled the carrots, and added the carrots and turnips in a few hours after starting the slow cooker (I don't like soggy carrots!)

By: Elissa
Posted: Apr 12, 2021
Diet: Original
0 Helpful

This recipe was not for me. Much preferred this week's shepherd's pie stew recipe as a go-to slow cooker meal. The turnips really ruined it for me, but that's a personal taste thing. The meat turned out tender, which helped make it edible.

By: Melissa
Posted: Apr 12, 2021
Diet: Original
0 Helpful