RECIPE: Savory, Easy Beef Brisket in the Slow Cooker


Tender, off the bone brisket has been the holy grail at our house, particularly when we smoke it. We haven't quite figured out how to crack that code. But when we get it from a few choice BBQ joints we love in the area (Smalls Barbecue Shack, if you ever are on the NW side of Chicago) the brisket is life changing.

I can't say this recipe is "life changing" when it comes to brisket. However, if you are looking for a no-nonsense, easy recipe where at the end of a 9 hour day you get flaky beef brisket with lots of juice to ladle and to eat with some potatoes, this is for you. Perfect for a busy day, and a tight budget. beef brisket is one of your cheaper cuts of meat, and you will have left overs for the next night to maybe throw into some tacos or a casserole.

Savory, Easy Beef Brisket in the Slow Cooker

Ingredients:

1 Tbsp. olive oil
1 1/2 lbs. yellow and red onions, sliced
3 1/2 lbs beef brisket, flat cut
salt and pepper
8 cloves of garlic, minced
3 Tbsp. tomato paste
1 cup beef broth
2 Tbsp. Worcestershire
1 Tbsp. soy sauce

Directions:

Salt and pepper both sides of the brisket. In a deep pan, heat olive oil over medium high heat. Sear all side of the brisket until browned on all sides, Place brisket, fat side up, in the slow cooker.





In same pan with the drippings, add the onions, and cook on medium low heat for about 20 minutes, caramelizing the onions. The last 5 minutes, add the garlic to soften. Add to the slow cooker, and return the pan to heat.



Deglaze the pan with the beef broth, Worcestershire and soy sauce. Once things begin to simmer, add the tomato paste. Scrape the bottom of the pan and simmer until everything is hot and well combined, and all the brown bits of beef yummy have been saved into the liquid. Add all this to the slow cooker.

Cook on low for 8-9 hours. (high for 5-7)



  When ready, turn the slow cooker on warm, and carefully transfer the beef brisket to a platter. If the beef is too tender, it will probably begin to fall apart. We just grabbed large chunks off to serve. If you want to cut into your brisket, you may want to cook it an hour or two less. But we like it fall-apart tender.





You can either ladle the sauce right out of the slow cooker, or you can strain it, defat it, and boil it down to about 2/3rd, adding a little corn starch to thicken it up. Serve with the juices ladled over the meat, and some roasted potatoes on the side. That is a stick to your ribs dinner!




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