Ingredients:

  • 1 piece Beef Brisket Flat (or Point Cut), approximately 2 kg (4.5 lbs), trimmed of excess hard fat
  • 2 Tbsp (30 ml) Olive Oil or Vegetable Oil (for searing)
  • 2 Tbsp (30g) Coarse Salt (Kosher or Sea Salt)
  • 1 Tbsp (15g) Black Pepper, freshly cracked
  • 1 Tbsp (15g) Brown Sugar (lightly packed)
  • 1 Tbsp (8g) Smoked Paprika
  • 1 Tbsp (8g) Garlic Powder
  • 1 tsp (4g) Onion Powder
  • 1 tsp (5g) Dried Oregano
  • 475 ml (2 cups) Beef Stock (low sodium)
  • 60 ml (1/4 cup) Worcestershire Sauce
  • 30 ml (2 Tbsp) Apple Cider Vinegar
  • 1 Bay Leaf
  • 1 medium Onion, peeled and quartered (optional)
  • 2 Tbsp (30g) Unsalted Butter (optional, for gravy)
  • 2 Tbsp (15g) All-Purpose Flour (or Cornflour/Cornstarch for gluten-free thickening)

Instructions:

  1. Trim the Brisket: Remove any large, hard pieces of surface fat, leaving about a 5mm (1/4 inch) layer of fat cap on one side. Pat the entire joint completely dry using kitchen paper.
  2. Mix the Dry Rub: In a small bowl, combine the salt, pepper, brown sugar, smoked paprika, garlic powder, onion powder, and dried oregano.
  3. Rub Down: Generously apply the dry rub mixture to all surfaces of the brisket, pressing firmly to ensure it adheres well. Let the brisket sit at room temperature for 15 minutes.
  4. Heat the Oil: Heat 2 Tbsp of oil in a large skillet or Dutch oven over high heat until shimmering.
  5. Sear the Brisket: Carefully place the brisket, fat-cap side down, into the hot pan. Sear undisturbed for 3-4 minutes until a deep brown crust is formed. Flip and sear the other side for 2 minutes.
  6. Transfer: Remove the brisket and place it directly into the slow cooker basin.
  7. Build the Liquid: In the same skillet, pour in the beef stock, scraping up any browned bits (degreazing). Stir in the Worcestershire sauce and cider vinegar.
  8. Pour and Add Aromatics: Pour the liquid mixture over and around the brisket in the slow cooker. Add the quartered onion and the bay leaf. The liquid should cover the brisket about halfway.
  9. Cook: Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or until the brisket is incredibly tender—it should offer no resistance when pierced with a fork.
  10. Rest the Meat: Once cooked, use tongs to carefully lift the brisket out of the slow cooker and transfer it to a cutting board. Tent it loosely with foil and allow it to rest for 20 minutes.
  11. Prepare the Sauce (Optional Gravy): Ladle the remaining cooking liquid into a saucepan. Skim off any excess fat floating on the surface. Bring the liquid to a simmer.
  12. Thicken the Sauce: In a small bowl, whisk together the butter and flour (or use a cornflour slurry). Whisk this mixture into the simmering liquid until the sauce has thickened slightly to a light gravy consistency. Taste and adjust seasoning.
  13. Slice and Serve: Slice the rested brisket against the grain for maximum tenderness. Serve immediately, drizzling generously with the prepared gravy/sauce.