A mildly spicy broth makes this beef brisket recipe so good! Slice and serve with hot egg noodles.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim the brisket of most of the visible fat, and place in a slow cooker. Pour in beef broth, white wine and olive oil. Season with seasoning salt, allspice, peppercorns, garlic, onion flakes, red pepper flakes and the bay leaf. Cover, and cook on Low for 3 to 4 hours or until the roast is fork tender.

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  • Remove the roast to a serving platter. Stir together the cornstarch and cold water; mix into the juices in the slow cooker. Set to High, and cook for just a few minutes until thickened. Remove bay leaf, and serve as a gravy over the roast.

Tips

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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

510 calories; 25.4 g protein; 12 g carbohydrates; 93.3 mg cholesterol; 767.2 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2009
We love this recipe!! It has great flavor and lots of spice. The second time I made it I cut back on the peppercorns and the pepperflakes. I always trim the fat off the brisket. I put it on low in the crockpot for 7 hours. It was so tender! Read More
(12)

Most helpful critical review

Rating: 2 stars
07/28/2006
Nothing special at best. I cooked as directed except cutting the seasoned salt amount in half out of consideration for the amount of sodium in commercial broth. Upon tasting at the two-hour mark I was disturbed that all I could taste was pepper so I removed as many of the black peppercorns as I could at that point and added in the half a teaspoon of the allspice I had withheld based on another cook's comment. I hoped the full dose of allspice would mellow it out but could not taste it in the end. The final product was bland boiled beef with beef broth with a lot of heat at least for this Northerner but no taste. It is edible but felt this was not worth the effort and definitely will not make again. Read More
(5)
20 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/07/2009
We love this recipe!! It has great flavor and lots of spice. The second time I made it I cut back on the peppercorns and the pepperflakes. I always trim the fat off the brisket. I put it on low in the crockpot for 7 hours. It was so tender! Read More
(12)
Rating: 5 stars
01/07/2009
We love this recipe!! It has great flavor and lots of spice. The second time I made it I cut back on the peppercorns and the pepperflakes. I always trim the fat off the brisket. I put it on low in the crockpot for 7 hours. It was so tender! Read More
(12)
Rating: 4 stars
12/12/2005
This was a great brisket recipe! The meat was spiced all the way through and was quite tender for a brisket. I used slightly less allspice than it called for due to personal preference. The broth made a WONDERFUL gravy that we used to dip hot biscuits into. I had unexpected dinner guests the night I made it and they all raved about it! We'll make it again for certain! Read More
(12)
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Rating: 4 stars
04/17/2006
We all loved this recipe including my two picky kids. The meat was tender and lightly flavoured the gravy was superb. I just wish I had made more 'cause there wasn't any left over for lunch. I added a diced onion to the stock and used whole instead of ground allspice but otherwise followed the recipe. Read More
(9)
Rating: 4 stars
02/18/2008
This was pretty good. I did skip the allspice since I didn't have any and used lotsa garlic. Lots. Did I mention I used a lot of garlic? Oh and I used some red wine instead of white... it is red meat afterall. Turned out nice. Made gravy with the remaining juice. I definitely would not consider this spicy at all. Read More
(6)
Rating: 2 stars
07/28/2006
Nothing special at best. I cooked as directed except cutting the seasoned salt amount in half out of consideration for the amount of sodium in commercial broth. Upon tasting at the two-hour mark I was disturbed that all I could taste was pepper so I removed as many of the black peppercorns as I could at that point and added in the half a teaspoon of the allspice I had withheld based on another cook's comment. I hoped the full dose of allspice would mellow it out but could not taste it in the end. The final product was bland boiled beef with beef broth with a lot of heat at least for this Northerner but no taste. It is edible but felt this was not worth the effort and definitely will not make again. Read More
(5)
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Rating: 5 stars
09/10/2006
I made this recipe for my brother last weekend while staying at his home. I forgot my recipe for beef brisket and turned to All Recipes. I was not able to find brisket at his local store so i purchased 2 lbs of top round. I follows the instructions and put it in the crock pot for 7 hours on low then pulled the meet apart then placed the meat back in the crock pot for about 1 1/2 hrs. I follow up with my brother the following day to see how he enjoyed the sandwiches. HE LOVED IT!!! COULD NOT STOP EATING THE MEAT!!! thanks for such a great treat for him. Read More
(4)
Rating: 2 stars
03/11/2014
Nothing special here. The beef ended up tough. Even though we added extra corn starch the gravy was soupy and very oily and in spite of the extra spices and garlic the flavor was bland. Read More
(4)
Rating: 4 stars
01/03/2009
You definitely have to be a pepper person - but my mom made this recipe 3 times leaving out the cornstarch and wine and going heavy on all the spices. It was spicy and delicious each time! Read More
(3)
Rating: 5 stars
07/01/2009
Absolutely fantastic! Simple to prep...took just a minute and was just stuff from the pantry. And the family gobbled it up! It was so good that my kids begged to have another meal of it at 9pm! Seriously they just loved it. Not too spicy just perfect. Read More
(3)