Ingredients:

  • 4-5 pounds Wagyu brisket
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon olive oil
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tablespoons Worcestershire sauce

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch for flavor and pat dry with paper towels.
  2. Combine salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl and rub the spice mixture evenly over the brisket.
  3. Heat olive oil in a large skillet over medium-high heat and sear the brisket for 3-4 minutes on each side until browned.
  4. Place the brisket in the slow cooker or roasting pan and add beef broth, red wine, and Worcestershire sauce (if using).
  5. Cover tightly with a lid or aluminum foil and cook on low for 8-10 hours or high for 4-5 hours.
  6. Use an instant-read thermometer to check that the internal temperature reaches 195°F.
  7. Remove the brisket and let it rest for at least 30 minutes before slicing.
  8. Slice against the grain and serve with cooking juices.