Slow-Cooked Beef Brisket with Chipotle and Cumin

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A tender, smoky brisket slow-cooked with chipotle and cumin, served with rich, aromatic gravy perfect for a comforting dinner. This American-inspired slow-cooker recipe, ready in about 500 minutes, pairs beef brisket, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds beef brisket
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 cloves garlic
• 1 tablespoon ground cumin
• 1 teaspoon chipotle powder
• 1 cup beef broth
• 1/2 cup tomato paste
• 1 tablespoon brown sugar
• 1 bay leaf

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat the brisket dry with paper towels and season generously with salt and black pepper on all sides.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the brisket for 3-4 minutes per side until browned, then transfer to a slow cooker.
3. Step 3: In the same skillet, add 1 chopped yellow onion and cook over medium heat for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 1 tablespoon ground cumin, 1 teaspoon chipotle powder, 1/2 cup tomato paste, and 1 tablespoon brown sugar, cooking for 2 minutes to combine.
5. Step 5: Pour 1 cup beef broth and 1 bay leaf over the brisket in the slow cooker, then add the onion mixture and stir to coat.
6. Step 6: Cover and cook on low for 8-10 hours until the brisket is fork-tender.
7. Step 7: Remove the brisket and let rest for 15 minutes before slicing against the grain. Strain the cooking liquid and serve with the sliced brisket.