Brisket is known for its delicious results when slow cooking over low heat. Oostema Wagyu Brisket creates an especially juicy flavor and tender texture that outshines any Angus Brisket.

Why Wagyu beef? This type of meat is known for its exceptional marbling, which means the fat is more incorporated into the muscle rather than being concentrated only on the edges. This creates a much more tender and juicy cut of meat.

By using Oostema wagyu beef, your brisket will taste richer and more indulgent while still retaining that earthy, meaty flavor you know and love. The best choice is an Oostema Wagyu Beef Brisket featuring the marbling that runs through the muscle.

This beef brisket recipe also elevates the excitement with a series of spices that combine to form a flavorful rub. The warmth from ancho chili powder and paprika combines with the sweetness of the brown sugar to create a balanced flavor profile that’s sure to be a crowd-pleaser.

Slow Cooker Wagyu Brisket

Tender, flavorful, and incredibly easy. This Slow Cooker Wagyu Brisket lets the rich flavor of grass-fed Wagyu beef shine while the slow cooker does all the work. Perfect for a family dinner, meal prep, or piled high on sandwiches the next day.

Ingredients

For the Brisket

• 1 (3–4 lb) Wagyu brisket flat

• 1 tbsp brown sugar

• 1 tbsp beef bouillon

• 1 tsp coarse black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• ½ tsp ground cumin

• Salt to taste

For the Cooking Liquid

• ½ cup beef broth

• ¼ cup Worcestershire sauce

• ¼ cup Coca-Cola (optional)

• 1 large onion, sliced

Instructions

1. Prepare the Brisket

Trim any hard excess fat from the brisket, leaving a thin layer for flavor and moisture.

In a small bowl, combine the brown sugar, beef bouillon, black pepper, garlic powder, onion powder, smoked paprika, cumin, and salt.

Rub the seasoning mixture generously over all sides of the brisket.

2. Layer the Slow Cooker

Place the sliced onions in the bottom of a 6-quart slow cooker.

Lay the seasoned brisket on top of the onions.

Pour the beef broth, Worcestershire sauce, and Coca-Cola around the brisket.

3. Cook Low and Slow

Cover and cook on LOW for 8 to 10 hours, or until the brisket is fork-tender and easily pulls apart.

4. Rest and Slice

Carefully transfer the brisket to a cutting board and allow it to rest for 20 to 30 minutes.

Slice against the grain for tender slices, or shred with two forks for sandwiches.

Optional Farmstead Finish

For a beautiful crust, place the cooked brisket on a baking sheet and brush lightly with the cooking juices.

Broil for 3 to 5 minutes until the edges begin to caramelize.

Serving Suggestions

Serve with:

• Coleslaw

• Baked beans

• Roasted potatoes

• Mac and cheese

• Fresh buns and pickles for brisket sandwiches

• BBQ sauce (your favorite brand)

Lisa’s Farmstead Tip

The secret to great brisket is patience. Low heat and plenty of time allow the connective tissue to break down naturally, creating that tender, melt-in-your-mouth texture. Don’t rush it, and always slice against the grain.

Leftovers

Store leftover brisket in an airtight container with some of the cooking juices for up to 4 days in the refrigerator.

It also freezes beautifully and makes fantastic tacos, sandwiches, and loaded baked potatoes.

 

From our house to yours, “eet smakelijk” is Dutch for “enjoying your meal.” 

Glen and Lisa