Friday, July 19, 2013

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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