Red Wine, Shallot and Garlic Infused Slow Cooker Brisket
Tender, flavorful brisket slow-cooked to perfection, stuffed with garlic cloves with red wine and shallots. A savory delight awaits in every bite.
- Total Time: 9 hours 20 minutes
Ingredients
Units
Scale
- 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.
- Prep Time: 20
- Cook Time: 9 hours
0 Comments