Sweet Pepper Butter Beef Brisket: Easy Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the deepest flavor, consider searing the brisket in a hot skillet for a few minutes per side before adding it to the slow cooker. This adds a caramelized crust that enriches the final dish.

However, the recipe works beautifully without this step, so it's optional. If you do sear, do it quickly over high heat to avoid cooking the meat through.

To make the jus even more luscious, after shredding the meat, you can whisk a tablespoon of cornstarch into a little cold water and stir it into the slow cooker juices. Let it simmer for a few minutes to thicken. This is great if you prefer a gravy-like consistency. Alternatively, leave it as is for a thinner, more rustic pan jus.

Variations

• Spicy Pepper Brisket: Add 2 sliced jalapeños or a teaspoon of crushed red pepper flakes along with the bell peppers. Swap the sweet onion for a red onion for a sharper bite. The heat will balance the butter's richness.
• Garlic Herb Butter: Soften the butter and mix in 3 minced garlic cloves, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Spread this over the vegetables before cooking for an aromatic, savory twist.
• Balsamic Glaze Finish: After shredding, stir in 2 tablespoons of balsamic vinegar and 1 tablespoon of brown sugar. Let it simmer for 5 minutes to create a sweet-tangy glaze that coats the meat beautifully.
• Beer Braised Brisket: Replace the butter with 1 cup of dark beer, such as stout or porter. Pour it over the vegetables before cooking. The beer adds depth and a malty note that complements the beef.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. The juices will thicken when chilled; reheat with a splash of water or broth.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop or in the microwave, adding a little liquid if needed. For larger portions, reheat in a 350°F (175°C) oven until hot.

Store leftover brisket in an airtight container in the refrigerator for up to 4 days. The meat will continue to absorb the juices, so it may become even more flavorful.

Reheat gently on the stovetop or in the microwave, adding a splash of water or beef broth if needed to loosen the sauce. The fat will solidify when cold; that's normal. You can skim it off if you prefer, or stir it back in for extra richness.

This dish is ideal for making ahead. The brisket can be cooked a day or two in advance, shredded, and stored in the refrigerator with the juices. The flavors meld and deepen overnight.

Reheat gently on the stovetop or in a 350°F (175°C) oven until hot. You can also freeze the shredded brisket in its juices for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the shredded brisket over creamy mashed potatoes, polenta, or egg noodles to soak up the buttery jus. It's also fantastic piled onto toasted rolls with a bit of the peppers and onions for a hearty sandwich. For a lighter option, spoon it over rice or quinoa. A side of crusty bread is perfect for sopping up every last drop of the sauce.

This dish pairs well with a simple green salad dressed with vinaigrette to cut through the richness. Roasted vegetables like carrots or green beans also make excellent sides.

For a casual meal, set out the brisket with tortillas, pickled onions, and fresh cilantro for a taco night twist. The leftovers are just as delicious cold in a sandwich or mixed into a hash.

Frequently asked questions

Recipe card

Sweet Pepper Butter Beef Brisket: Easy Slow Cooker

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 8

Ingredients

• 3 1/2 lb beef brisket, trimmed
• 2 large bell peppers (1 red, 1 green), sliced into strips
• 1 large sweet yellow onion, sliced
• 1/2 cup salted butter (1 stick)
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Place the trimmed beef brisket flat in the bottom of a 6-quart slow cooker. Season the top with kosher salt and black pepper.
2. Scatter the sliced bell peppers and onion over the brisket, covering it evenly.
3. Place the stick of salted butter on top of the vegetables. No need to melt it first.
4. Cover the slow cooker and cook on low for 8 to 10 hours, until the brisket is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker. Using tongs, transfer the brisket to a cutting board. Let it rest for at least 10 minutes before shredding.
6. Using two forks, shred the brisket into bite-sized pieces. Return the shredded meat to the slow cooker with the peppers, onions, and buttery juices. Stir to coat. Serve warm. Let it rest for 3 minutes before slicing.

Contains: milk

Estimated nutrition per serving

Calories

510

Protein

42 g

Carbohydrates

8 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.