Easy Slow Cooker Beef Brisket Recipe

🧂 Ingredients

• 3-4 pound brisket
• 2 tablespoons finely ground coffee
• 1 tablespoon smoked paprika
• 3/4 teaspoon ground cumin

  or 1 tsp coriander
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 2 ½ teaspoons kosher salt
• 1 large onion

  sliced
• 4 garlic cloves

  peeled
• 1 ½ cups pomegranate juice
• 1 cup water
• 1/4 cup honey
• 1 ½ pounds small shallots

  or large spring onions, peeled
• fresh parsley
• spring onion tops

  or green onion tops
• pomegranate seeds

Instructions

• 1 Remove brisket from the refrigerator and let sit at room temperature while
  mixing the spice rub. Spread the mix over the brisket on both sides and let sit
  (if you have time) for 20 to 30 minutes. You can also refrigerate the prepared
  brisket for up to 24 hours.
• 2 Combine the Pomegranate Sauce ingredients in a 6-quart (or larger) slow cooker.
  Add the seasoned brisket, fatty side up, and fit it into the crockpot; even if
  it's tight. The brisket will reduce in size during cooking.
• 3 Cover and cook on LOW for 8 hours (3 lb) to 10 hours (4 lb) or on HIGH for 4½
  hours (3 lb) to 5 hours (4 lb) or until soft and fork tender.
• 4 Remove the brisket to an ovenproof dish and slice the brisket thinly across the
  grain. Pour the sauce over the slices, and using a brush or spoon, encourage the
  sauce between the slices. Add the spring onions to the pot and broil, basting a
  few times, for about 8 minutes.
• 5 To serve, dress with parsley, olive oil, salt, and pepper, and sprinkle the top
  with pomegranate seeds. Serve with mashed potatoes.

Nutrition Info