Ingredients
Scale
- 4 pounds brisket, trimmed of excess fat
- ½ teaspoon kosher salt
- 1 large yellow onion, thinly sliced
- 4 carrots, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1–2 sprigs fresh rosemary, left whole
- 2 cups beef or chicken stock
Instructions
Step 1: Layer the Ingredients
Place the trimmed brisket in the slow cooker and sprinkle evenly with kosher salt.
Layer the sliced onions, chopped carrots, minced garlic, bay leaf, and rosemary over the top of the meat.
Step 2: Add the LiquidPour the beef (or chicken) stock around the brisket.
Step 3: CookCover and cook on high for 4–6 hours, or until the brisket is fork-tender and easily pulls apart.
Step 4: ServeSlice or shred and serve warm with the softened vegetables and cooking juices spooned over the top.
Pairs beautifully with steamed, boiled, or roasted red potatoes.
Notes
- Low & Slow Option: Cook on low for 8–10 hours if you prefer a longer cooking time.
- Make Ahead: Brisket tastes even better the next day. Store in its cooking liquid and reheat gently.
- Slice Against the Grain: For the most tender texture, slice the brisket against the grain before serving.
- Freezer Friendly: Store leftovers in an airtight container for up to 3 months.
