Beef Brisket with Tomato Sauce (Using Slow Cooker)

While we were in Sydney, Australia, we enjoyed many large cuts of meat that inspired me to create this recipe—a simple but delicious combination of tender meat and flavorful sauce. My family absolutely loved it, so I’m writing it down here for future reference.

You can see all my food logs from Australia here.

Beef brisket with tomato sauce

Contents

• Ingredients
  • For the Beef Brisket
  • For the Tomato Sauce
• Tools
• Instructions
  • Prepare the Beef Brisket
    • 1. Marinate the beef
    • 2. Prep the potatoes
    • 3. Add everything to the slow cooker
    • 4. Slow cook
    • 5. Rest and slice
  • Prepare the Tomato Sauce
    • 1. Chop the tomatoes
    • 2. Cook
    • 3. Serve
• Tips
• Feedback from my family

Ingredients

For the Beef Brisket

• 3 lbs beef brisket
• Salt
• White pepper
• Cumin powder
• 3–4 medium potatoes
• 1 stick (½ cup) unsalted butter

For the Tomato Sauce

• 3 ripe tomatoes
• Salt (to taste)
• Optional: A splash of olive oil or a pinch of sugar to balance acidity

Tools

• Slow cooker
• Knife and cutting board
• Skillet or saucepan
• Spoon or spatula
• Paper towel

Instructions

Prepare the Beef Brisket

1. Marinate the beef

Pat the beef brisket dry with paper towels. Generously sprinkle salt, white pepper, and cumin powder on all sides. Rub the seasoning into the meat. Let it rest while you prepare the other ingredients.

Marinated beef brisket

2. Prep the potatoes

Wash and peel the potatoes. Cut them into small, bite-sized chunks.

3. Add everything to the slow cooker

Place the seasoned brisket in the slow cooker. Add the potato chunks around it. Place a stick of butter on top of the beef.

Beef brisket in the pot with butter on top

4. Slow cook

Cover and cook on low for 8 hours, or on high for 4 hours, until the meat is tender and easily pulled apart with a fork.

Beef brisket in the pot after slow cooking

5. Rest and slice

Carefully remove the brisket from the slow cooker and let it rest for 10 minutes. Slice thinly against the grain for maximum tenderness.

Beef brisket cut thinly against the grain

Beef brisket after slow cooking

Prepare the Tomato Sauce

1. Chop the tomatoes

Dice the tomatoes into small chunks.

2. Cook

Heat a small amount of olive oil (optional) in a skillet over medium heat. Add the chopped tomatoes and a pinch of salt. Simmer for 10–15 minutes, stirring occasionally, until the tomatoes break down into a thick sauce. Add a pinch of sugar if the sauce is too acidic. Don’t let it dry out completely—keep some moisture.

3. Serve

Spoon the tomato sauce over the sliced brisket or serve it on the side as a tangy complement to the rich beef.

Serve Beef brisket with tomato sauce

Tips

• You can add garlic or onion to the tomato sauce for extra depth of flavor.
• For richer taste, sear the brisket in a hot pan before slow cooking (optional).
• Save the rendered fat from the brisket—a mix of butter and beef tallow—for future cooking. It’s great for sautéing or adding flavor.
• Keep the broth from the slow cooker and use it as a flavorful base for bone broth or to poach eggs.

Feedback from my family

The family absolutely loved this dish—everyone gave it a 10/10! The meat was tender and flavorful, and the tomato sauce perfectly complemented the rich beef. For the leftovers, I reheated the brisket in the leftover beef broth to keep it moist and juicy. I also made another batch of the tomato sauce—the tangy brightness really makes the dish shine.

This was the leftover beef brisket paired with tomato sauce—still super delicious!