Recipe Background
If you're trying to capture the feeling of a Southern-style meal without putting in tons of effort, we got you covered! Southern Slow Cooker Brisket serves the tenderest cut of beef, slow-cooked to guarantee it's even more moist and flavorful than ever! It helps that the brisket is braised for hours in chicken stock and with some refreshing vegetables to bring out the most of the beef flavor! A few Cajun-flavored beans round out the complete Southern Slow Cooker Brisket experience, and that's a trip your tastebuds will be eager to sign up for!
If you're trying to capture the feeling of a Southern-style meal without putting in tons of effort, we got you covered! Southern Slow Cooker Brisket serves the tenderest cut of beef, slow-cooked to guarantee it's even more moist and flavorful than ever! It helps that the brisket is braised for hours in chicken stock and with some refreshing vegetables to bring out the most of the beef flavor! A few Cajun-flavored beans round out the complete Southern Slow Cooker Brisket experience, and that's a trip your tastebuds will be eager to sign up for!
Ingredients
- 1 (20-ounce) package Cajun-flavored 15-bean soup mix
- 1 (20-ounce) package frozen diced onion red peppers, green peppers, and celery
- 1 (4.5-pound) beef brisket untrimmed
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 2 (1-ounce) containers home-style concentrated chicken stock
- 2 1/2 cups water
- onion sliced, to taste, for garnish
- cilantro leaves optional, to taste, for garnish
Directions
- Place the bean soup mix, including the seasoning packet, and the package of frozen veggies into a 6-quart slow cooker.
- Trim the fat from the brisket to 1/4-inch-thickness and make 1/4-inch-deep cuts, 1-inch apart, in the fat.
- Sprinkle all sides of the brisket with the salt and the pepper.
- Rub the flour all over the brisket.
- Heat the oil in a large skillet over medium-high heat.
- Add the brisket to the skillet and cook until it is golden-brown, about 10 minutes per side.
- Transfer the brisket to a plate.
- Add the chicken stock and the water to the skillet and bring the mixture to a boil, stirring to loosen the browned bits from the bottom.
- Cook the chicken stock mixture, stirring often, until the sauce is slightly thickened and smooth, about 1-2 minutes.
- Stir the stock mixture into the bean mixture in the slow cooker.
- Place the brisket, fat-side up, on the bean mixture.
- Cover and cook on low heat until the brisket is fork-tender, about 7-8 hours.
- Serve with the onion slices and the cilantro.
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