Slow-Cooker Brisket and Onions with Liquid Smoke | CookOS

Brisket and Onions

Name: Slow-Cooker Brisket and Onions with Liquid Smoke
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 7 servings
Cuisine: American
Ingredients: 2 ½ lbs beef brisket, trimmed; 1 tbsp vegetable oil; 2 onions, halved and thinly sliced; 1 ½ tsp paprika; 1 tsp onion powder; ½ tsp garlic powder; ⅛ tsp cayenne pepper; 2 tsp all-purpose flour; 2 tsp tomato paste; ½ cup beef broth; 1 tsp liquid smoke; 1 tbsp red wine vinegar; 1 ½ tsp packed brown sugar; 3 sprigs fresh thyme; 2 bay leaves

This slow-cooker brisket is a hands-off Texas-inspired braise that delivers tender, deeply savory meat without hours of smoking. Caramelized onions and liquid smoke create authentic barbecue flavor in 6–8 hours.

🌍American 🥗Keto 🏷️Beef 🏷️Brisket 🏷️Slow cook 🏷️Texas Bbq

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Total

7h 15m

Servings

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 ½ lbs beef brisket, trimmed
1 tbsp vegetable oil
2 onions, halved and thinly sliced
1 ½ tsp paprika
1 tsp onion powder
½ tsp garlic powder
⅛ tsp cayenne pepper
2 tsp all-purpose flour
2 tsp tomato paste
½ cup beef broth
1 tsp liquid smoke
1 tbsp red wine vinegar
1 ½ tsp packed brown sugar
3 sprigs fresh thyme
2 bay leaves

15 Ingredients

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Instructions

1
Mix vegetable oil and onions together in a Suvie pan. Place pan in Suvie and broil for 10 minutes, stirring halfway through. Meanwhile, combine 1 1/2 tsp paprika, 1 tsp onion powder, 1/2 tsp garlic powder, 1/8 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp ground black pepper in a small bowl. Prick brisket all over using a fork then rub spice mixture over brisket.
2
After the broil, stir flour and tomato paste into the onions. Add the beef broth, liquid smoke, red wine vinegar, brown sugar, thyme and bay leaves to the onion mixture. Nestle the brisket into the Suvie pan ensuring it is surrounded with onions.
3
Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 7 hours
4
After the cook, remove the brisket from Suvie. Discard the bay leaves and thyme sprigs. To serve, slice brisket against the grain. Ladle several spoonfuls of sauce and most of the onions from the pan onto a serving tray placing sliced brisket on top. Ladle a few more spoonfuls of sauce and onions over the sliced brisket.

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Tips & Notes

Pro tips

Trim excess fat cap to ¼ inch before cooking to avoid greasiness while retaining flavor.
Sear the brisket hard in hot oil before slow cooking to lock in color and deepen the crust.
Slice against the grain after cooking for maximum tenderness—grain direction changes from flat to point.
Skim fat from the braising liquid before serving or chill overnight and lift hardened fat off the top.

Substitutions

Beef broth → beef stock or water + 1 beef bouillon cube (stock adds richer body)
Vegetable oil → canola, avocado, or ghee (any high-heat oil works)
Paprika → smoked paprika (adds smokier depth if liquid smoke is unavailable)

Storage & make-ahead

Store cooled brisket and braising liquid in an airtight container for up to 3 days; reheat gently on low heat or in a 325°F oven until warmed through.