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“Ten” is the magic number for this easy beef brisket slow cooker recipe. You need just 10 minutes of prep time to make 10 hearty servings of barbecue brisket. It’s equally good served in sandwiches or as a stand-alone entrée, thanks to this set-it-and-forget-it slow-cooker technique.

Prep Time    : 10  mins
Total Time    : 6 hours 10 mins

Servings      : 10


·         3 tablespoons packed brown sugar
·         1 tablespoon plus 1 1/2 teaspoons chipotle chili powder
·         2 teaspoons ground cumin
·         1teaspoon celery salt
·         1 teaspoon garlic powder
·         1 teaspoon salt
·         ½ teaspoon pepper
·         4 to 5 lb fresh beef brisket (not corned beef)
·         1 ½ cups ketchup
·         ¼ cup apple cider vinegar
·         ¼ cup finely chopped yellow onion
·         1 tablespoon Worcestershire sauce
·         ¾ cup low-sodium beef, chicken or vegetable broth or water


1.  In small bowl, mix brown sugar, chipotle chili powder, cumin, celery salt, garlic powder, salt and pepper.
2.  Spray inside of 6-quart slow cooker with cooking spray. Place brisket in slow cooker; rub mixture all over brisket.
3.   In another small bowl, mix 3/4 cup of the ketchup, the apple cider vinegar, onion and Worcestershire sauce. Pour over brisket along with broth.
4. Cover and cook on Low heat setting 6 to 8 hours or until meat thermometer inserted in center of brisket reads 160°F.
5.  Transfer brisket to cutting board; let stand 10 minutes. Meanwhile, add remaining 3/4 cup ketchup to sauce in slow cooker; stir to combine.
6.   Thinly slice brisket; transfer to serving plate. Spoon sauce over top.

Expert Tips
·    An extra-large slow cooker is especially good for large cuts of meat that need a long, slow braising. A 5- to 6-quart cooker, especially an oval one, allow roast to sit comfortably with enough room for additional ingredients and liquids.
·    For even more flavor, sear the spice-rubbed roast, in enough olive oil to prevent sticking, in a large heavy skillet over medium-high heat until it’s nicely browned. Then place it in the slow cooker. Deglaze the skillet with the broth or water (pour the liquid into the pan, bring it to a simmer, and scrape up any bits of browned meat and seasonings. Pour the liquid over the roast with the ketchup mixture.
·       Push the cooking time to about 10 hours if you’d like to shred the meat for tacos or to serve with camp beans and cornbread.
·    Add a handful of bite-size red or yellow potatoes, large chunks of sweet potato, or wide wedges of onion to the slow cooker 1 to 2 hours before the meat is done, to serve alongside.
·   Leftover brisket and sauce freezes well in an airtight container up to 3 months.

Recipe from bettycrocker.com

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