Step-by-step instructions

Follow these simple directions to prepare your Slow-Cooked Balsamic Brisket:

1. Preheat your oven to 300°F (150°C).
2. Season the brisket generously with salt and black pepper on all sides for a flavorful crust.
3. In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
4. Sear the brisket until it’s deeply browned on both sides, then remove it and set aside.
5. In the same pot, add the sliced onions and cook until softened and lightly caramelized, about 8–10 minutes. Then, add garlic and cook for an additional 30 seconds.
6. Stir in balsamic vinegar, beef broth, brown sugar, Worcestershire sauce, and thyme. Bring to a simmer, scraping up browned bits from the bottom of the pot.
7. Return the brisket to the pot, spooning the onions over the top, and cover tightly.
8. Transfer the pot to the oven and cook for about 4 hours, or until the brisket is fork-tender.
9. Optional: After removing the brisket, whisk cornstarch into a bit of water to make a slurry, then add it to the sauce and simmer until thickened.
10. Slice the brisket against the grain, spoon sauce over the top, and garnish with fresh herbs.

Best ways to enjoy it

This Slow-Cooked Balsamic Brisket is incredibly versatile! Serve it alongside creamy mashed potatoes or buttery polenta to soak up the delicious sauce. You can also pile it high on crusty bread for a decadent sandwich or enjoy it over a fresh salad for a lighter option. For sides, consider roasted vegetables, garlic bread, or a crisp green salad for a well-rounded meal.

Storage and reheating tips

To store leftovers, allow the brisket to cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days. If you want to keep it longer, feel free to freeze it for up to 3 months. Reheating is simple—thaw overnight in the refrigerator if frozen and reheat in a covered pot on low heat, adding a splash of broth if needed to keep it moist.

Helpful cooking tips

• For an extra layer of flavor, consider marinating the brisket in the balsamic mixture overnight before cooking.
• Use a meat thermometer to ensure you cook the brisket to the perfect tenderness—an internal temperature of about 190°F is ideal for results that melt in your mouth.
• Make the sauce earlier in the day or even the day before; it will deepen in flavor as it sits.

Creative twists

There are many ways to put your spin on this recipe! For a spicy kick, add crushed red pepper flakes or sliced jalapeños to the sauce. Incorporate seasonal vegetables like carrots or mushrooms in the pot for enhanced nutrition and flavor. If you’re looking for a gluten-free option, simply replace Worcestershire sauce with a gluten-free alternative.

Common questions

What is the best cut of beef for brisket?

Brisket comes from the chest area of the cow and is known for its rich flavor and tenderness when slow-cooked. Look for a well-marbled cut for the best results.

Can I use a slow cooker for this recipe?

Absolutely! You can easily adapt this recipe for a slow cooker. Sear the brisket in a pan first, then transfer everything to the slow cooker and set it on low for 8 hours.

How do I know when the brisket is done?

The best way to check doneness is using a fork; if it’s fork-tender and easily shreds, it’s ready to go. An internal temperature of around 190°F is what you’re aiming for.

Enjoy the process of cooking and delight in the delicious, comforting meal that is Slow-Cooked Balsamic Brisket!