Saturday, June 3, 2017

Beef Brisket - Slow Cooker Method

Most people only enjoy beef brisket when it is served as corned beef around St. Patrick's day, but this meat has a nice flavor on its own and can easily be prepared in a slow cooker. In fact, a slow long cooking is required to make the meat tender and to bring out its very beefy flavor.

Julian's Trimmed Beef Brisket
I got my brisket at Costco and like all things there you get a large piece. To fit it into the Crockpot I cut it in half. The recipe also calls for chili sauce and here any variety you prefer will do. I've used the classic Heinz Chili Sauce (not very hot) to the quite spicy Sriracha. I would say I prefer the less spicy in this recipe.
SrirachaIngredients
1 (3-4 pound) beef brisket, trimmed of fat
salt and pepper
1 medium onion, thinly sliced
 1 can beer (12 ounces more or less)
 1 bottle tomato-based chili sauce
3/4 cup packed brown sugar
Instructions
Preheat the slow cooker on the high setting. Trim excess fat from the brisket and cut it in half if necessary so it fits in your slow cooker. In a hot skillet with a little vegetable oil, brown on both sides.

Season the brisket on both sides with salt and pepper, and place in the slow cooker. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the beef making sure both layers get coated. Close the lid.

Cook for 3-4 hours until tender. Remove the crockpot lid and let cook another 30=45 minutes to reduce the liquid. Remove to a cutting board and tent with foil. Let the brisket rest and cool slightly before slicing.

You may return the sliced meat to the slow cooker to coat in the sauce or plate the meat and spoon the sauce over. 

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