Slow cookers are the perfect way to cook a beef brisket – low and slow. A brisket tenderizes in the warm humid chamber and renders its fat, while amplifying its beefy juices making it perfect for easy slicing. Cooking brisket alongside other seasonal vegetables intensifies its flavor making it quite a meal.
Sweet and one spicy pepper compliment a brisket’s meaty flavors by adding a hint of heat and a contrasting tanginess. When cooking with peppers, you should consider whether you can handle the heat, if not, remove half the seeds from the spicy pepper to contain it. However, if you are a heat seeker – feel free to leave all the seeds in and enjoy just a hint of spiciness.
The preparation on this brisket recipe is an overnight marinade, which adds extra flavor from the garlic, dried spices and lemon juice, but if you only have a few hours to marinate the meat, that will have to do. I love to prepare this meal on a weekend, so there are some delicious leftovers to enjoy during the week, I hope you will too.
2 pounds beef brisket
1 teaspoon onion powder
1 teaspoon smoked paprika
2 cloves garlic, minced
2 teaspoon dried Italian seasoning
2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
juice of 1 lemon
1 red bell pepper
1 jalapeno, seeds removed from half
1/2 cup Pepperoncini’s with brine
1/2 cup chicken broth
fresh basil, optional
1. In a casserole dish, add onion powder, smoked paprika, garlic, Italian seasoning, salt, black pepper, cayenne and lemon juice. Stir to combine and add beef brisket. Toss to coat in marinade and cover with plastic wrap and refrigerate for 4-12 hours.
2. When ready to cook, slice peppers and onions. Remove brisket from pan and pat dry with a paper towel. In a slow cooker insert or large pot, add 3 tablespoons olive oil. When oil is lightly smoking, add brisket and sear on first side for 4 minutes, then flip over and sear other side for 4 minutes more.
3. Add onions, garlic and jalapeno, around brisket. Saute for 3 minutes or until slightly softened and then, add Pepperoncinis.
4. Pour in broth and stir to combine. Put insert into slower-cooker and turn on low heat for 6 hours. If cooking on the stove top – turn heat to simmer and cover with a lid, cook for 2 1/2 hours.
5. Place brisket on cutting board and slice into 1/2 inch thick pieces. Place meat on a platter and ladle peppers and some juices around edges. Garnish with fresh basil. Enjoy!