Beef Brisket
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Rustic Beef Brisket with Syrah Pan-Juice

Recipe by Judit + Corina
Author: Judit + Corina


  • * SPICE RUB:
  • 1 tbsp Garlic Powder
  • 2 tbsp Sea Salt
  • 1 tbsp Black Pepper - freshly ground
  • 1 tbsp Hungarian Paprika Powder - medium
  • 1 tbsp Brown Sugar
  • ½ tsp Chipotle Pepper Powder
  • 4 lb Beef Brisket
  • Spice Rub
  • 1 Onion- peeled quartered
  • 2 Garlic Cloves - sliced
  • 1 cup Syrah
  • 2 tsp Liquid Smoke
  • 1 cup Cooking Liquid from the meat
  • 1/2 cup Syrah
  • * For The Caramelized Onions:
  • 2 large Yellow Onions - thinly sliced
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 1 tbsp Brown Sugar
  • Salt & Pepper to taste


  • Season beef and place into a Slow Cooker turned on high heat. Add the onions, garlic, Syrah and the liquid smoke. Cover and cook after your Slow Cooker's instruction approximate 6 hours.
  • If you use a Dutch Oven, Preheat oven 375F, then sear the meat both sites for a few minutes in a little olive oil. Add the liquids, cover the pot and place in the oven for approximate 1 and 1/2 to 2 Hour or until the meat is tender.
  • In a saute pan heat olive oil and butter, add onions and saute over medium high. Steering occasionally and cook until the onions are dark golden color and caramelized. Set aside.
  • After meat is tender remove meat and place on a cutting board. Cover the meat and let it rest before slicing. In a medium sauce pan add 1 cup of the cooking liquid, 1/2 cup of Syrah and simmer for 15-20 minutes until liquid reduced by 2/3 rd.
  • You can serve as a sandwich with Baguette- lettuce leaves- slices of beef brisket - drizzle with the Syrah Pan Juice and top with the caramelized onions.
  • You can add a few of dried cherries or cranberries for a little extra.