A Delicious, Minimal Ingredient Weeknight Meal
If you know me, you know my crockpot is a kitchen essential. The versatility, ease, and simplicity it offers make it a true busy weeknight must-have. Another busy weeknight must-have? An easy “throw & go” recipe—just combine the ingredients, and let the slow cooker do the rest! Over the years, I’ve created many crockpot recipes, but this beef brisket recipe is one of my all-time favorites. With minimal prep and maximum flavor, it’s a recipe that delivers every time. The secret lies in the sofrito… and while I prefer making it from scratch, some days just call for a fabulous store-bought option!
With just 7 ingredients, this is the perfect weeknight dinner… simply prep in the morning and serve in the evening! I love the versatility of this brisket—served as tacos (breakfast tacos are my personal favorite), lettuce wraps, or sliders! The leftovers taste even better and freeze beautifully for later. Let me know your favorite way to enjoy this delicious meal!
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Easy Crockpot Brisket
Ingredients
- 3 lbs beef brisket, flat cut
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp chili powder
- 4 cloves garlic, minced
- 12 oz jar tomato Sofrito
- ½ cup water
Instructions
- Season brisket on both sides with salt, pepper, and chili powder.
- Place brisket fat side up in a crockpot. Top with minced garlic. Pour sofrito and water over brisket. Cover and cook on LOW for 8-10 hours, or according to your appliance manufacturer's instructions.
- Brisket should be fork-tender. Shred brisket with two forks mixing with the cooking sauce. Serve.
Notes
- You can make homemade sofrito or this is a great option!
- I prefer using a crockpot but have had wonderful results using an Instant Pot pressure cooker. Another great option is using a Dutch Oven either on the stovetop or in the oven.
- The brisket is a beef cut that requires low heat and a longer cooking time to ensure tenderness. Though not a ‘quick’ recipe, it couldn’t be easier.
- The serving options are seriously endless. My family loves making this recipe into sliders and tacos. You can also serve on top of a baked potato, a wrap, in enchiladas, for breakfast with eggs.
- This recipe freezes well, so I recommend storing leftovers in a freezer safe container and pulling out to serve at a later date.
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