1. Start by patting the brisket dry with paper towels. Then, in a small bowl, combine salt, black pepper, smoked paprika, onion powder, and garlic powder to create a seasoning mix.
2. Rub this seasoning mix all over the breast, making sure to coat it generously on both sides.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the brisket for about 3-4 minutes on each side until golden brown, then transfer to the slow cooker.
4. In the same pan, add the sliced onion and garlic, cooking until softened and fragrant, about 3 minutes.
5. Pour in the beef stock to deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the balsamic vinegar, brown sugar, tomato paste, and Worcestershire sauce. Let the mixture simmer for 2 minutes before pouring it over the brisket in the slow cooker.
6. Add bay leaves and a few sprigs of fresh thyme on top of the breast.
7. Cover and cook on low heat for 8-10 hours, until the breast is tender.
8. Once cooked, let the breast rest before slicing against the grain. Serve with the cooking juices, strained if desired for a smoother sauce.
Variations and suggestions:
– Adjusting the sweetness: For those who like a touch of sweetness, consider adding a touch of honey or maple syrup to the sauce.
– Add some spice: If you’re looking for a spicy kick, a pinch of chipotle adobo sauce or a sprinkle of chili flakes will add a nice heat.
– Thicken the sauce: To thicken the sauce to a more gravy-like consistency, whisk a tablespoon of cornstarch with cold water and stir into the juices. Cook on high in the slow cooker for another 15 to 20 minutes until desired thickness is achieved.
Remember, the key to great brisket is patience. Slow and steady wins this race, infusing the meat with flavors and tenderness that cannot be rushed. Enjoy the ride and, more importantly, the feast that awaits!
