Toss in bay leaves and a few sprigs of fresh thyme on top of the brisket.
Cover and cook on low for 8 to 10 hours, until the brisket is fork-tender.
Once done, let the brisket rest before slicing against the grain. Serve with the gravy created from the cooking juices, strained if desired for a smoother sauce.
Variations & Tips:
– Sweetness Adjustment: For those who enjoy a touch of sweetness, consider adding a touch of honey or maple syrup to the sauce.
– Spice it Up: If a kick is what you’re after, a dash of chipotle in adobo sauce or a sprinkle of chili flakes will add a pleasant heat.
– Thicken the Sauce: To thicken the sauce into a more gravy-like consistency, whisk a tablespoon of cornstarch with cold water and stir it into the juices. Cook on high heat in the slow cooker for an additional 15-20 minutes until the desired thickness is achieved.
Remember, the key to a superb brisket is patience. Slow and steady wins this race, infusing the meat with flavors and tenderness that can’t be rushed. Enjoy the journey, and more importantly, the feast that awaits!
Enjoy!
