Slow Cooker Chai Tea Brisket

Slow Cooker Chai Tea Brisket | StrictlyDelicious.com

This melt-in-your-mouth brisket might be the best thing I’ve ever made in my slow cooker. It’s CRAZY flavorful and oh-so tender and I could eat it for dayzzz. Plus it’s super cheap to make, doesn’t require any seasonal ingredients, and is allergy free.

Yep, that’s right. Dairy-free, gluten-free, grain-free, nut-free, all paleo, etcetera etcetera.

And it makes the most amazing chai-seasoned, savory, beefy, herby broth!!! I quite literally drank it from my plate when I was done eating.

Slow Cooker Chai Tea Brisket | StrictlyDelicious.com

And no, when I say that I’m not being cute-sy and saying “Oh my goodness this is so good I’d totally slurp the broth!”

Nope. I actually did it. I slurped that broth right off my plate.

No shame. It’s that UHMAYZING.

Slow Cooker Chai Tea Brisket | StrictlyDelicious.com

Please forgive the awful overhead lighting in this photo and focus on that gorgeous sear!

15 minutes of prep.

Meltingly tender brisket in a savory spiced broth.

Healthy and allergy-free.

This virtually hands-off Slow Cooker Chai Tea Brisket is going to be a go-to recipe all winter long.

Slow Cooker Chai Tea Brisket | StrictlyDelicious.com

Slow Cooker Chai Tea Brisket

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: About 4-5 servings

Ingredients

  • 1.5 pounds of brisket (preferably grass-fed)
  • sea salt and ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 cup brewed chai tea
  • 1/2 cup beef broth
  • 4-5 cloves of garlic
  • 3-5 sprigs of thyme
  • 1 bay leaf

Instructions

  1. Dry all moisture off of the brisket with a few paper towels. Season each side of the roast generously with sea salt and freshly ground black pepper.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat. When the oil is hot, add the brisket to the skillet. Sear on all sides for 3-4 minutes each, or until a gorgeous brown crust forms on each side. Place the seared brisket in the slow cooker.
  3. Add the garlic cloves and thyme to the skillet and turn the heat down to medium. Cook the herbs until fragrant and the garlic is turning golden, about 2-3 minutes.
  4. Add all ingredients to the slow cooker with the brisket. Cover and cook the brisket on low for 6-8 hours. (Use the lower end of that timeframe for sliceable meat and the higher end for shred-able meat.) Serve drizzled with the broth it cooked in. Yum!
http://www.strictlydelicious.com/slow-cooker-chai-tea-brisket/

Slow Cooker Chai Tea Brisket | StrictlyDelicious.com

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Comments

  1. Tracey says

    Hi, I am from new Zealand and just wondered about your Chai tea. Is it just a black Chai tea (we can get that here in tea bag form) or s it the creamer type that you can add to milk? Recipe looks delicious

      • Erica says

        Hi Lina,
        This looks delicious. I plan to try it this week for a dinner party. One person (actually one of the hosts) cannot have caffeine. She has eliminated a lot of things from her diet (including nightshades). I wonder if the recipe would work out with an herbal chai tea (like rooibos chai). Maybe the tannin or caffeine (or other component) in the black tea is important to the yumminess of the final product?
        Thought I’d ask to see if you had any thoughts on this.
        Thank you!!!

        • says

          Erica, that’s so considerate of you to be so thoughtful! Neither the tannins nor the caffeine play a significant role in this dish. It could absolutely work with an herbal chai! I hope you all enjoy this!!! ❤

  2. says

    Absolutely Delicious! Mine weighed about 2.5 lbs. I doubled the stock & braised it in the oven for about 4 hours, adding golf ball sized whole turnips @ some carrots for the last half hour or so. thanks so much for this awesome recipe!

  3. Brandi says

    Oh yum! Its so awesome, Mz Lina!! Now, I doubled the liquids because I have 3.? pound brisket, so it ended up getting stewed (which did not make me cry! I just added onions and mushers and now its stew :}). but next time, less liquid, Bran!

    But zow to the flavor. Its awesome, and this from a Texan, we have good brisket knowing in our genes. :}

    Thank you!

    • says

      Well I am just so crazy THRILLED to hear that! And grrreeaat feedback about a larger brisket. Im sooo glad you liked it, and I sure do recognize how high the compliment is coming from a Texan 😉 Thanks for coming back to comment!

    • says

      Thanks, Suzanne! That’s exactly what it was! Ohhh… my mouth is watering for it again. Such a fantastic and easy brisket!

  4. says

    YUM-O! DELISH! Okay, I’ve been watching too much Rachel Ray. But, oh my, that does look mouth-watering, Lina. I want brisket! No more turkey!

    • says

      Right? Angie, I was over turkey and cranberry sauce 2 days after Thanksgiving. Time to pull out the red meat! 🙂 Love those exclamations of yours lol

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