Ingredients:
- 3-4 pounds (1.5-2 kg) beef brisket
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef broth (or water)
- 1 cup barbecue sauce (or your favorite sauce)
Instructions:
1. Prepare the Brisket:
- Pat the brisket dry with paper towels.
- In a small bowl, mix paprika, chili powder, cumin, thyme, salt, and pepper.
- Rub the spice mixture all over the brisket.
2. Sear the Brisket (Optional but recommended):
- Heat olive oil in a large skillet over medium-high heat.
- Sear the brisket on both sides for 2-3 minutes until browned.
3. Layer the Slow Cooker:
- Place the sliced onions and minced garlic at the bottom of the slow cooker.
- Lay the brisket on top of the onions.
4. Add Liquids:
- Pour the beef broth (or water) around the brisket.
- Spread half of the barbecue sauce over the top.
5. Cook:
- Cover and cook on low for 8-10 hours or high for 4-6 hours, until the brisket is tender and easy to pull apart.
6. Rest and Slice:
- Remove the brisket from the slow cooker and let it rest for 10 minutes.
- Slice the brisket against the grain.
7. Serve:
- Drizzle with the remaining barbecue sauce and serve with the onions.
Tips:
- Make It Keto-Friendly: Use a sugar-free barbecue sauce.
- Serve with cauliflower mash or roasted vegetables for a low-carb meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
