Slow Cooker Brisket

I think when people hear the word "brisket," they are immediately intimidated. All you hear on television is about it turning out tough or dry unless cooked by a talented pit master. While I can attest that cooking one on the grill is tricky, picture a charred chunk of meat, but the slow cooker is a perfect pairing for the novice brisket cook. This recipe produced a tender brisket covered in a concentrated sauce, perfect for sandwiches or sliced on a platter.

2 Pound Brisket

1 Large Yellow Onion

3 Cloves Garlic

FOR THE SAUCE

2 1/2 Cups Ketchup

1 Cup Water

1 teaspoon Black Pepper

1 teaspoon Dried Parsley

1/4 teaspoon Cumin

1/4 teaspoon Beef Bouillon

1 teaspoon Paprika

1. Slice the onion into 1/2" rings. Separate the rings and layer onto the bottom of the slow cooker. Top with sliced garlic. Lay the brisket onto the bed of aromatics.

2. In a large measuring cup, combine all of the sauce ingredients. Whisk to thoroughly combine. Pour the sauce over the brisket and aromatics, making sure to leave a thick layer of sauce on top of the meat.

3. Cover and cook on LOW for 6-8 hours.

4. Remove from the slow cooker and slice against the grain. Place the meat back in the sauce.

5. Serve and enjoy!

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