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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

(Brisket) Slow Cooker Brisket Recipe

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This recipe for (Brisket) Slow Cooker Brisket is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3 1/2 pound) flat cut brisket (2 inches thick)
2 tsp kosher salt
1 tsp ground black pepper
2 Tbsp canola oil
3 tsp ground ancho chile pepper
3/4 tsp ground red pepper
3/4 tsp garlic powder
1 cup beer
1/2 cup Heinz chili sauce
1 medium yellow onion, cut into 1/2 inch slices
Directions:
Directions:
Spray a 6 quart slow cooker with PAM.
Trim the excess fat from the brisket, leave a 1/2 inch layer.
Make several 1/4 inch deep cuts into the brisket.
Rub brisket with salt and pepper.
Brush a 12 inch cast iron skillet with oil. Heat on medium high heat.
Reduce heat to medium. Add brisket. Cook until all sides are browned, about 2 to 3 minutes per side. Adjust heat if needed.
Place the browned brisket in the slow cooker.
In a small bowl stir together the chile pepper, red pepper and garlic powder. Sprinkle over the brisket. Turn to coat.
Turn brisket, fat side up.
Pour beer and chili sauce around the brisket.
Add onion to the skillet and cook until brown.
Add onion to the slow cooker.
Cover and cook the brisket until tender.
Cook 5 hours on high, 8 hours on low.
Place brisket on a cutting board and allow to rest for 15 minutes.
Serve with juices, cut against the grain.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Cut meat with the grain for shredded beef, against the grain for slices.

 

 

 

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