Slow-Cooker Braised Brisket
with carrots / couscous
Brisket is a leaner cut of beef, making it perfectly suited to a long, low braise in the slow-cooker. Reduce the cooking liquid into a rich sauce and serve it over couscous.
Smarts: Make double the couscous tonight to have leftovers for Tuesday's stuffed tomatoes.
- Stock, any type - 3/4 cup (sub water)
- Salt - 1/2 tsp
- Butter - 2 Tbsp
- Couscous - 3/4 cup
- Carrots - 8 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
- Potatoes - 1 lb, peeled and cubed
- Stock, low-sodium beef - 2 1/2 cups
- Worcestershire sauce - 1 Tbsp (sub soy sauce)
- Tomato paste - 2 Tbsp
- Thyme, dried - 1 tsp
- Parsley, fresh (opt) - 1 Tbsp, chopped
- Carrots / Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
- Slow cook brisket - Season brisket on both sides with paprika, dry mustard and some salt and pepper. 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; stew meat doesn't need to be seared before cooking.) While brisket browns, peel and cube potatoes. Combine brisket potatoes, carrots, 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. (If you prefer, you can combine everything in a Dutch oven and cook, covered, at 350F / 177C until tender, 3 to 4 hours for brisket or 45 to 60 minutes for beef stew meat.)
- Make couscous - Double if making Tuesday's dinner. 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 4 days ahead)
- Parsley - Chop parsley (if using).
- When brisket has 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.
- Pour cooking liquid into a saucepan. Bring to a boil and boil until liquid reduces to 1 cup / 237 mL (amount is for 4 servings, adjust if customizing).
- If couscous was made ahead, reheat in the microwave (remember to reserve half if doubled).
- Slice brisket against the grain.
- Serve brisket and vegetables over couscous with sauce spooned over top. Top with parsley. Enjoy!
Used Field Roast Celebration roast instead of seitan for vegetarian version. Oh so good!0 Helpful
Added 2 bay leaves and 1/8 tsp cayenne after seeing the comments. Would also try some apple cider vinegar at the end next time (which is what America's Test Kitchen cookbook does in their brisket).0 Helpful
liquid needed a lot of reduction. after 10 minutes in which it did reduce quite a bit i still added some thickener. we like sauce anyway0 Helpful
The flavors just didn't come together in this for me.0 Helpful
I used mushrooms instead of seitan and it turned out well. I would cut back on the thyme if I made it again, it felt a little overpowering.0 Helpful
This was super yum! Turned the juice into a sauce with some added cornstarch/beef stock mix. Was thinking that couscous might be good with some onion, garlic and rosemary next go around.0 Helpful