Our Favorite Grass Fed Beef Brisket Recipe
5 minutes minutes
8 hours minutes
We have received a lot of requests lately on how to cook such a large cut of beef like the grass fed brisket. While it's usually saved for special occasions, a nice-sized brisket can become a weekly treat with this easy, slow-cooker recipe. Beef brisket has a tough (literally) reputation which is best counteracted with long, slow cooking. Try out this recipe to see for yourself how you might transform the abundance of connective tissue in this cut, by breaking it down and allowing it to "gelatinize". You'll have to carve out the time (8 hrs to cook) but you won't regret it once you're serving up the hungry hoardes with some of the most tender, rich meat imaginable!
3-4 lb. beef brisket (grass fed)
1 Tablespoon chili powder
2 whole bay leaves
1 Tablespoon garlic salt
1 teaspoon dry ground mustard
1 Tablespoon paprika
1 teaspoon garlic powder
1 teaspoon black pepper
1 Tablespoon sugar
1 Tablespoon Worcestershire Sauce
1 1/2 cups beef broth
Begin mixing garlic powder, black pepper, chili powder, paprika, garlic salt, ground mustard, and sugar together.
Then, on all sides of the brisket, rub the spice mixture and leave to marinate overnight in the refrigerator.
Next, simply pour the Worcestershire sauce and beef broth into your Crock Pot shell. Add the bay leaves and beef immediately after - being careful not to pour your broth over the top of the beef. You don't want to remove this delicious rub forming a crust layer on top.
Finally, set to cook on low heat for 8-10 hours. You'll know your brisket is done when you can easily shred it using two forks.
Remember: making the dry rub for your beef brisket by no means needs to be an exact science - if you don't have the recommended spices in your pantry, you can swap out similar ones instead! What is recommended by our recipe can be thought of as a good starting point, and not necessarily a prerequisite.