Slow-Cooked Brisket

  • Level: Easy
  • Total: 2 hr 40 min
  • Active: 40 min
  • Yield: 6 servings
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2 1/2 pounds beef brisket, thinly sliced

1/2 teaspoon cayenne pepper 

Seasoning salt and black pepper

2 tablespoons grapeseed oil 

3 tablespoons minced garlic, plus 6 cloves garlic

2 cups beef stock 

4 large carrots, cut into 1-inch chunks 

3 large stalks celery, cut into 1-inch chunks 

2 large onions, cut into large chunks 


  1. Sprinkle the brisket on both sides with the cayenne, 1 1/2 teaspoons seasoning salt and 1/2 teaspoon black pepper; set aside.
  2. Place a stockpot or Dutch oven over high heat and coat with the grapeseed oil. Add the minced garlic and then the brisket, fat-side down; cook until evenly browned, 5 minutes. Flip the meat and brown the reverse side for 5 minutes. Add the stock, carrots, celery, onions and garlic cloves. Cover, turn the heat down to very low and cook for 2 hours.