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. The sweet and somewhat spicy peppers compliment the brisket’s meaty flavors with a hint of heat and a little tang. I like to remove half the seeds in some of the peppers for a mild heat, but feel free to leave all the seeds in if you like more spice.
An overnight marinade adds extra flavor with a little garlic, dried spices and a squeeze of lemon juice, but if you only have a few hours to marinate the brisket, that will work too. Italian Brisket with Sweet & Spicy Peppers makes a great weekend meal with some delicious leftovers to enjoy during the week.
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 1/2 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 the onion powder, smoked paprika, garlic, Italian seasoning, salt, black pepper, cayenne and lemon juice. Stir to combine and add the beef brisket. Toss to coat in the marinade and cover with plastic wrap and refrigerate for 4-12 hours.
2. When ready to cook, slice the peppers and onions. Remove the brisket from the pan and pat dry with a paper towel. In the slow cooker insert or large pot, add 3 tablespoons olive oil. When the oil is lightly smoking, add the brisket and sear on the first side for 4 minutes, then flip over and sear the other side for 4 minutes more.
3. Then, add the onions, garlic and jalapeno, around the brisket. Saute for 3 minutes or until slightly softened and then, add the pepperoncinis.
4. Pour in the broth and stir to combine. Put the insert into the slower cooker and turn on low heat for 6 hours. If cooking on the stovetop – turn the heat to simmer and cover with a lid, cook for 2 1/2 hours.
5. Remove the brisket to a cutting board and slice into 1/2 inch thick pieces. Place the meat on a platter and ladle the peppers and some juices around the edges. Garnish with fresh basil. Enjoy!