Slow Cooker Sugar-Free Beef Brisket and Vegetables

Beef Brisket with Vegetables and Country Bread
KirbyIng/Getty Images
Total Time 630 min
Prep 30 min, Cook 600 min
Yield 10 servings (284 calories each)

Beef brisket is a meat staple in the US, particularly in Southern states. It is usually cooked in one of two ways: either by braising—a long slow process of cooking the meat in liquid, typically in a slow cooker or Dutch oven—or smoked on the BBQ or in a smoker—a long slow process of dry cooking. The key to both is the "long slow" part, which breaks down the tough connective tissue in the beef, resulting in meat that is succulent, tender, and flavorful. The slow cooker is the ideal method for braised brisket, but if you want more of the style of smoked brisket, put all the vegetables on the bottom of the slow cooker, as noted below. The meat will then sit on top instead of being submerged in the juices and stay drier. The vegetables will be somewhat overcooked but will be very tasty from the broth.

Ingredients

  • One 3 1/2- to 4-pound beef brisket
  • 1 tablespoon smoked or regular paprika
  • 1/2 teaspoon chipotle powder if using regular paprika, 1/4 teaspoon cayenne if using smoked paprika
  • 1 tablespoon coriander, or 2 teaspoons cumin (just depends on which flavor you like better)
  • 2 teaspoons garam
  • masala, or 1 teaspoon cinnamon plus 1 teaspoon allspice
  • 1 1/2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 packets sugar substitute such as stevia (Truvia preferred)
  • Olive oil for bottom of pan
  • 1 medium onion, sliced
  • 1 bay leaf
  • 3 cloves garlic, roughly chopped
  • 1 large or 2 small-medium
  • celery root (celeriac),
  • peeled and cut into largish chunks
  • 2 large stalks celery, chopped
  • 1/4 cup tomato paste

Preparation

  1. Trim most of the fat off the brisket, but no need to be fanatical about it.
  2. Mix the spices and sweetener together and rub the meat on all sides with the mix. Refrigerate the meat for anywhere between 1 hour and a day, and take it out 30 minutes or so before cooking.
  3. Very lightly oil the bottom of the slow cooker and add the onion, bay leaf, and garlic. If you want to cook a drier meat (more like smoked), also add the celery root and celery.
  1. Spread the tomato paste on the bottom of the meat (the non-fat side). This is to keep the paste from scorching on the bottom of the slow cooker.
  2. Place the meat on top of the vegetables, and if braising add the rest of the vegetables on top of meat.
  3. Cook for 9 to 11 hours on low.
  4. When the meat is tender, place the meat on a cutting board and the vegetables on a platter. Slice the brisket against the grain into 1/2-inch slices and add to the platter. Stir the ketchup into the sauce in the cooker. Taste and adjust the seasonings—you might want a touch more salt, spice, or sweetness.

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