This Slow Cooker Brisket is a two-day process but so worth it. Give it the time it deserves and you won’t have that dry ole’ piece of beef! But, for me, the superstars were the mushrooms. I used a 16-ounce pack of baby bellas, but next time I’d probably double it because I could easy those things all day long!
Slow Cooker Brisket with Gravy, Mushrooms and Carrots
- 2 pound (approximately) beef brisket, trimmed
- 1 tablespoon sea salt
- 1 teaspoon ground mustard
- 2 teaspoons garlic powder
- 1 tablespoon smoked paprika
- 1/8 teaspoon ground nutmeg
- 4 tablespoons ghee or organic butter or preferred cooking oil
- 4 cups beef broth
- 1 tablespoon cooking sherry
- 16 ounces whole baby bella mushrooms, cleaned
- 3-4 cloves of garlic, peeled and quartered
- 1 large sweet onion, roughly chopped
- 2 large carrots, peeled and chopped in 1-inch segments
- 1jalapeño, stem removed and quartered
- 1 stem of oregano (and more for optional garnish)
- 1-2 stems of rosemary
- 1/4 cup cassava flour (I only use Otto’s…I’ve bought some other brands on Amazon and they are yellowish and weird)
- Remove your brisket from the refrigerator and paper-towel it off. Set aside.
- In a bowl, combine salt, ground mustard, garlic powder, paprika, and nutmeg. Rub over the brisket.
- In a skillet, add ghee over high heat. Sear all sides (about a minute or two per side). This will help hold in the juices.
- Remove meat from the skillet and place in a slow cooker. Deglaze your skillet by adding 1/4 cup of the beef broth and the cooking sherry. Scrape the edges of the skillet to get in all of the bits from the pan. Add mushrooms, garlic, and onion. Cook over medium heat until the onions are tender. Add skillet ingredients to the slow cooker. Add remaining beef broth, carrots, jalapeño, oregano, and rosemary.
- Cook covered on low for 6 hours. Place in the refrigerator overnight. (You wouldn’t believe how this extra step really adds some moisture to an otherwise dry piece of meat)
- The next day before serving, cook on low for an additional 2 hours. Before cooking, you may want to scrape off any fat that rose to the top overnight (or you may not ~ it’s your call).
- Remove brisket from the slow cooker and let rest while you make your gravy.
- GRAVY: Ladle out about 3-4 cups of the broth from the slow cooker. (I put mine through a fine strainer (sieve) to remove excess bits so I’d have smooth gravy). In a medium saucepan, heat broth over medium heat. Slowly whisk in flour, 1 tablespoon at a time, to avoid lumps.
- Using a slotted spoon, remove carrots, mushrooms, and onions and serve as a side.
- Thinly slice your brisket. Serve with gravy.