Here’s a Slow Cooker take on something you normally think of as a dish that takes all day on a low-and-slow-BBQ. But, like the Pulled Pork we featured in this series a little while back, it’s just as savoury and tender as traditional Brisket but takes a lot less tending and uses much less energy…
You can also use your luscious Slow Cooker Brisket in lovely, sticky, juicy Sandwiches…
Here’s a tender, juicy Brisket you can make any time of year with a minimum of preparation time and effort. Treat yourself!
What you need…
2 tbsp. / 30 ml Canola Oil
1 Medium Onion, sliced thin
3-5 cloves Garlic, peeled and crushed
1 Bay Leaf
1/2 cup / 125 ml Water or Beer
1 tsp. / 5 ml Salt
1 tsp. / 5 ml Pepper
1 tbsp. / 15 ml Chili Powder
1/2 cup / 125 ml Brown Sugar (more if you like it Sweet)
1 tbsp. / 15 ml Cornstarch
What you do…
Place the onions and Bay Leaf in the bottom of the Slow Cooker.
Mix together the Spices, Salt and Pepper in a small bowl.
Rub the Brisket on all sides with the Spice Mixture.
Brown the Brisket on all sides in a frying pan, in the Canola Oil.
Place the browned Brisket on top of the Onions in the Slow Cooker.
Deglaze the frying pan with the Beer or Water. Use a wooden spoon to make sure you get all the lovely brown flavour bits off the bottom.
Mix the Brown Sugar into the liquid and pour it over the Brisket in the Slow Cooker.
Cook covered for 8 to 10 hours.
When the meat is fork tender, remove from the Slow Cooker and set aside under a foil tent.
Remove the Bay Leaf.
Use a stick blender to purée the Onions, liquid and garlic into a smooth sauce. Thicken with the Corn Starch if desired.
Serve, pour the sauce over or serve on the side per your preference, with Baked or Mashed Potatoes and the side Veggies of your choice.
It’s easy. it’s yummy and it’s a taste of Texas you can cook up anytime…
~ Maggie J.