Beef Brisket in the Slow Cooker
I have to start with an apology that there are no pictures in this post. I had planned to have pictures, of course, but the beef that I used was super fatty and the final result wasn't as pretty as I had hoped. It was delicious, but not pretty enough for blog posting.
We had a brisket thawing in the frig last week, so on Sunday I put into the slow cooker and instead of grabbing the bottle of BBQ sauce that I would normally use and calling it a day, I decided to try making my own sauce. My mother has a brisket recipe, but I don't have it and she was not available (maybe she'll post hers here, too, and we can do a brisket sauce contest to see whose recipe is better). Here is what I did:
Beef Brisket in the Slow Cooker
Serves 4-6
2-4 lbs beef brisket, trimmed of all fat
4 Tbs homemade onion soup mix (or one packet of dry onion soup mix)
1 6oz can tomato paste
1 15oz can diced tomatoes
1/2 cup Chili sauce
2 cups beef stock
1. Place your brisket into the slow cooker. Sprinkle 2 Tbs of the onion soup mix over the meat.
2. In a bowl, combine the tomato paste, diced tomatoes, chili sauce and beef stock. Mix well, making sure that the tomato paste is well blended.
3. Pour the tomato mixture over the beef. Sprinkle the rest of the onion soup mix over the top.
4. Cover. Set the slow cooker to LOW and let cook for 6-7 hours, depending on the size of your brisket.
5. At the 6-7th hour, remove the brisket from the cooker and either slice (across the grain) or shred then put the meat back into the cooker. Leave the top off and let simmer for another 30-45 minutes.
Despite not being pretty, we thought the brisket was yummy. It was tender enough to cut with a fork and the sauce was really good. If you shred the meat, it would be very tasty on a bun with the sauce slathered all over it. I wish we had done that.
I will try to remember to take pictures the next time I do this brisket and to update this post with them. We do plan to make this again. It really was quite delicious and super easy.
We had a brisket thawing in the frig last week, so on Sunday I put into the slow cooker and instead of grabbing the bottle of BBQ sauce that I would normally use and calling it a day, I decided to try making my own sauce. My mother has a brisket recipe, but I don't have it and she was not available (maybe she'll post hers here, too, and we can do a brisket sauce contest to see whose recipe is better). Here is what I did:
Beef Brisket in the Slow Cooker
Serves 4-6
2-4 lbs beef brisket, trimmed of all fat
4 Tbs homemade onion soup mix (or one packet of dry onion soup mix)
1 6oz can tomato paste
1 15oz can diced tomatoes
1/2 cup Chili sauce
2 cups beef stock
1. Place your brisket into the slow cooker. Sprinkle 2 Tbs of the onion soup mix over the meat.
2. In a bowl, combine the tomato paste, diced tomatoes, chili sauce and beef stock. Mix well, making sure that the tomato paste is well blended.
3. Pour the tomato mixture over the beef. Sprinkle the rest of the onion soup mix over the top.
4. Cover. Set the slow cooker to LOW and let cook for 6-7 hours, depending on the size of your brisket.
5. At the 6-7th hour, remove the brisket from the cooker and either slice (across the grain) or shred then put the meat back into the cooker. Leave the top off and let simmer for another 30-45 minutes.
Despite not being pretty, we thought the brisket was yummy. It was tender enough to cut with a fork and the sauce was really good. If you shred the meat, it would be very tasty on a bun with the sauce slathered all over it. I wish we had done that.
I will try to remember to take pictures the next time I do this brisket and to update this post with them. We do plan to make this again. It really was quite delicious and super easy.
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