Crockpot Balsamic Brisket Recipe

This recipe totally wins me over with its perfect blend of savory and sweet, thanks to the magic combo of balsamic vinegar and brown sugar. Plus, the slow cooker makes it a breeze, letting me enjoy melt-in-your-mouth brisket without babysitting the stove all day!

I adore how the Crockpot Balsamic Brisket takes a hectic weeknight and turns it into a wonderful meal. Beef brisket, balsamic vinegar, and a touch of brown sugar—that’s my secret.

The blend of garlic, thyme, and rosemary—my aromatic trifecta—makes it a not-so-precious savory blowout. “Melt in your mouth!” “Unbelievably tender!” “So much flavor!” These are the words my family used to describe it when I served it for Slaughter Day (aka my husband’s and my wedding anniversary, when we serve meat and watch horror movies).

Ingredients

Brisket: This protein- and nutrient-rich centerpiece makes this dish what it is.

Balsamic Vinegar: Contributes a flavor that is tangy and mildly sweet; has a low calorie and sugar content.

Brown sugar: Offers a hint of sweetness and aids in balancing the acid.

Garlic: Provides a robust, fragrant flavor; recognized for its nutritional properties.

Thyme and rosemary: notes of fresh herbs that increase richness and depth.

Ingredient Quantities

• 3 to 4 pounds beef brisket
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 3 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Instructions

1. The beef brisket is seasoned on both sides with salt and pepper to taste.

2. In a mixing bowl, combine beef broth, balsamic vinegar, soy sauce, Worcestershire sauce, and brown sugar. Stir until the sugar dissolves.

3. Put the brisket in the slow cooker and pour the balsamic mixture over the meat.

4. Place the brisket in a roasting pan and sprinkle the minced garlic, onion powder, dried thyme, and dried rosemary on top.

5. Put the lid on the crockpot and set it to the low cooking temperature for 8-10 hours.

6. At the halfway point, the brisket should be flipped to ensure even cooking and to allow the same level of flavor absorption on both sides.

7. After cooking, take the brisket and allow it to rest for about 10 minutes on a cutting board before cutting.

8. As the brisket rests, remove excess fat from the sauce in the crockpot and pour the sauce into a saucepan.

9. Reduce and thicken the sauce a little by simmering it over medium heat.

10. Carve the brisket crosswise into slices, ladle the reduced sauce over the meat, and serve it warm.

Equipment Needed

1. Slow cooker (crockpot)
2. Mixing bowl
3. Spoon or whisk (for stirring)
4. Roasting pan
5. Cutting board
6. Knife (for carving)
7. Saucepan
8. Stove (for sauce reduction)
9. Ladle (for serving sauce)

FAQ

• Can I prepare the brisket in advance?Correct. You can prepare the brisket up to a day in advance, and you can marinate it in the refrigerator for up to 24 hours before cooking it to infuse it with flavor.
• Can I use a different cut of meat?While brisket is recommended, a chuck roast or short ribs could work as well. You would need to adjust the cooking time accordingly.
• Is there a substitute for balsamic vinegar?Red wine vinegar or apple cider vinegar can be used, but the flavor will be slightly different.
• How should I store leftovers?Leftovers can be kept in the refrigerator for 4 days or can be frozen for up to 3 months. They should be stored in an airtight container.
• Can I cook this recipe on high heat in the crockpot?It is ideal to cook on low for a tender result, but if you are short on time, cooking on high for around 4 to 5 hours will work.
• Is it possible to make this recipe without a crockpot?Indeed, it is possible to utilize a pot that is safe for the oven at a temperature of 300 degrees Fahrenheit (150 degrees Celsius) for a time span of about 4 to 5 hours.

Substitutions and Variations

Brisket of beef: Use chuck roast instead for a similar taste and tenderness.
Balsamic vinegar: Use red wine vinegar or apple cider vinegar as an alternative.
Tamari or coconut aminos are good substitutes for soy sauce, especially when a gluten-free option is needed.
Brown sugar: Replace with honey, maple syrup, or coconut sugar for a naturally sweet alternative.
Dried rosemary: You can substitute fresh rosemary, which should be chopped very finely. Use about twice as much fresh rosemary as you would dried rosemary.

Pro Tips

1. Sear the Brisket First For added depth of flavor, consider searing the brisket on a hot skillet with a bit of oil until browned on both sides before placing it in the slow cooker. This will develop a richer, more complex taste in the final dish.

2. Marinate Overnight If time allows, marinate the brisket in the balsamic mixture overnight in the refrigerator. This will allow the flavors to penetrate deeper into the meat, resulting in a more flavorful brisket.

3. Use Fresh Herbs If available, use fresh thyme and rosemary instead of dried. The fresh herbs will provide a more vibrant flavor, enhancing the overall taste of the dish.

4. Deglaze the Pan After browning the brisket, deglaze the skillet with a little bit of the beef broth or balsamic mixture to lift all the flavorful bits stuck to the pan. Add this deglazed liquid into the slow cooker for added flavor.

5. Rest Longer for Juicier Brisket Allow the brisket to rest longer than 10 minutes if possible, ideally 20 to 30 minutes, to maximize juiciness when slicing. This resting period allows the juices to redistribute, resulting in tender slices.