Slow Cooked Brisket
From midgelet 9 years ago
- 7-8 hrs to make
- Serves 10-12
Slightly adapted from the Slow Cooker Bible, for this tender yummy brisket of beef. A simple easy recipe. May prepare ahead and slice and reheat the following day. Recipe can be adapted by replacing chili sauce with barbecue sauce and so on
Ingredients
- 5 lb well trimmed beef brisket shopping list
- 2 tsp minced garlic shopping list
- 1/2 tsp pepper shopping list
- 2 large onions cut in 1/4 " rings shopping list
- 12 oz bottled chili sauce ( try barbecue sauce instead ) shopping list
- 12 oz dark ale, or beef broth or water ( I used the ale ) shopping list
- 2 Tbs worcestershire sauce shopping list
- 1 Tbs packed brown sugar shopping list
How to make it
- I seasoned my brisket beforehand
- Then place fat side down in a large slow cooker
- Spread over the garlic, sprinkle with pepper
- Layer on the sliced onion rings
- Combine chili sauce, ale, Worcestershire sauce and brown sugar
- Pour over brisket and onions
- Cook low about 8 hours or fork tender
- Carefully remove to platter
- Remove onions with a slotted spoon and place over brisket
- Spoon off any fat from the remaining sauce
- Place into a pot and thicken sauce as desired
- Meanwhile tent brisket with foil
- Let stand 10 minutes
- Then cut meat into slices across the grain
- Serve with sauce and onions
- Note: brisket may be covered and refrigerated up to one day before serving
- Note: I like to serve with cooked and clunked potatoes and carrots as a side
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