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Spicy Beef Brisket

Spicy Beef Brisket

  • Prep

    10 m
  • Cook

    4 h
  • Ready In

    4 h 10 m
JENN_BEAN

JENN_BEAN

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 510 kcal
  • 25%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 767 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

chocolate_frenzie
12

chocolate_frenzie

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!

Christine
11

Christine

1/7/2009

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!

Gord Uszkay
8

Gord Uszkay

4/17/2006

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.

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