Pat the brisket dry with paper towels. In a small bowl, mix the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder to create a seasoning blend.
Rub this seasoning mixture generously over the brisket on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the brisket for 3-4 minutes per side, until a golden crust forms. Transfer the brisket to the slow cooker.
In the same skillet, add the sliced onion and minced garlic. Cook until softened and fragrant, about 3 minutes.
Deglaze the skillet with beef broth, scraping up any browned bits from the bottom of the pan. Stir in the balsamic vinegar, brown sugar, tomato paste, and Worcestershire sauce. Simmer for 2 minutes, then pour the mixture over the brisket in the slow cooker.
Add bay leaves and a few sprigs of fresh thyme on top of the brisket.
Cover and cook on low for 8 to 10 hours, or until the brisket is fork-tender.
Let the brisket rest before slicing against the grain. Serve with the cooking juices, strained if desired for a smoother sauce.
Variations & Tips:
Sweetness Adjustment: For a hint of sweetness, consider adding a touch of honey or maple syrup to the sauce.
Spice it Up: If you prefer a bit of heat, incorporate a dash of chipotle in adobo sauce or a sprinkle of chili flakes.
Thicken the Sauce: To achieve a thicker, gravy-like consistency, whisk a tablespoon of cornstarch with cold water and stir into the juices. Cook on high heat in the slow cooker for an additional 15-20 minutes until thickened.
Remember, the key to a perfectly cooked brisket is patience. The slow, steady cooking process infuses the meat with flavors and tenderness that can’t be rushed. Enjoy the journey and the delightful feast that follows!
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