Slow Cooker Smoky Beef Brisket with Radishes and Onions
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 3 pounds beef brisket, trimmed
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large onions, sliced
- 1 pound radishes, trimmed and halved
- 1 cup beef broth
- 2 tablespoons tomato paste
Instructions
- Mix the smoked paprika, garlic powder, salt, and black pepper in a small bowl. Rub the mixture evenly over all sides of the beef brisket.
- Place the sliced onions in an even layer at the bottom of the slow cooker. Add the halved radishes on top of the onions.
- Stir the tomato paste into the beef broth until smooth, then pour the mixture over the vegetables.
- Set the seasoned brisket on top of the radishes and onions. Cover the slow cooker.
- Cook on low for 8 hours until the brisket is fork-tender. Remove the brisket and let it rest for 10 minutes before slicing against the grain. Serve the slices with the cooked radishes and onions from the pot.
Notes
Slice the brisket only after resting so the juices stay inside each piece. If the radishes finish firmer than you like, remove the brisket and cook the vegetables alone on high for 30 more minutes. Leftovers reheat well in a covered skillet with a splash of broth to keep the meat moist.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board