Name: Red Wine, Shallot and Garlic Infused Slow Cooker Brisket
Prep time: 20 min
Cook time: 9 h
Yield: 1 slow cooker brisket, about 8 servings
Cuisine: American
Ingredients: 1 flat cut beef brisket - about 4lbs (2 kg); salt and pepper, coarse salt like kosher or sea salt and black pepper; 2 tablespoons of Vegetable oil; 5 shallot(s), finely sliced into rings; 2 cups (16 fl. oz./500 ml) of red wine vinegar; 2 cups (16 fl. oz./500 ml) of broth, beef; 6 cloves of garlic; 2 bay leaf(s); 2 teaspoons of paprika; pinch of salt, coarse like kosher or sea salt for sprinkling

Red Wine, Shallot and Garlic Infused Slow Cooker Brisket

At a Glance

Prep: 20 minutes
Cook: 9 hours
Servings: 1 slow cooker brisket, about 8 servings

Dietary

Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free

Allergens

No obvious major allergens identified from the ingredient list.

Calories 676.3 per serving 5410 for selected servings

Fat 43.6g per serving 349g for selected servings

Sugar 4g per serving 32g for selected servings

Protein 49.3g per serving 394g for selected servings

Carbohydrates 7.8g per serving 62g for selected servings

Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.

Tender, flavorful brisket slow-cooked to perfection, stuffed with garlic cloves with red wine and shallots. A savory delight awaits in every bite.

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Ingredients

1 flat cut beef brisket - about 4lbs (2 kg)
salt and pepper, coarse salt like kosher or sea salt and black pepper
2 tablespoons of Vegetable oil
5 shallot(s), finely sliced into rings
2 cups (16 fl. oz./500 ml) of red wine vinegar
2 cups (16 fl. oz./500 ml) of broth, beef
6 cloves of garlic
2 bay leaf(s)
2 teaspoons of paprika
pinch of salt, coarse like kosher or sea salt for sprinkling

Instructions

Slice peeled garlic cloves in half. In the brisket, cut pockets about 1 inch deep and stuff with sliced garlic.
Season the brisket generously with kosher salt and freshly ground pepper on both sides.
In a large skillet over medium-high heat, heat the vegetable oil. Add the brisket and sear until browned on both sides, about 5 minutes per side. Transfer the brisket to the slow cooker.
In the same skillet, add the sliced shallots and cook until softened, about 3-4 minutes.
Pour the red wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
Pour the wine and shallot mixture over the brisket in the slow cooker.
Add broth, bay leaves, and paprika to the slow cooker.
Cover and cook on low heat for 8-10 hours, or until the brisket is tender and easily shreds with a fork.
Once cooked, remove the brisket from the slow cooker and let it rest for a few minutes.
Slice the brisket against the grain and transfer it to a serving platter.
Spoon some of the cooking liquid and shallots over the sliced brisket.
Sprinkle with flaky sea salt and garnish with fresh parsley leaves before serving.