6 Hour Slow Cooked Brisket

This slow cooked brisket is a Sunday meal, when you have the whole day to tend to your oven. But while the dish may take hours to cook, preparation time is relatively quick and the finished product will taste phenomenal.

Ingredients

4 potatoes, peeled and cut into 1/2-inch slices

4 carrots diced or 1/2  or 12 oz of baby carrots

2 tablespoons vegetable oil

1 (5 to 6-pound) first-cut or flat-cut brisket

2 large onions, peeled and cut into 1/4-inch slices

4 garlic cloves, peeled and minced

1 (12-ounce) can beer

1/2 cup beef broth

4 celery stalks, cut into 1/2-inch slices

1/2 cup tomato paste

1 (14 1/2-ounce) can stewed tomatoes

2 bay leaves

1/2 cup packed dark brown sugar

1/3 cup Dijon mustard

1/2 cup red wine

1/4 cup regular maple syrup

1/3 cup soy sauce

1 teaspoon paprika

Salt and freshly ground black pepper to taste

Method
Lay the potatoes and carrots across the bottom of a crock pot of big slow cooking dish.

Heat 1 tablespoon of the oil in a large saucepan (skillet) over medium-high heat. Brown the brisket well on all sides. Place the browned meat in the crock pot. Add more oil, if needed, and sauté the onions until soft, about 4 minutes. Add the garlic and cook 2 minutes more. Scrape the vegetables into the crock pot with the brisket.

Pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat juice in the pan with a wooden spoon. Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the skillet and slowly combine.

Pour the skillet contents over the brisket.

Cover and cook for 8 hours at 150 degrees Fahrenheit or 5 to 6 hours at 250 degrees, or until the meat is fork-tender – be sure to check every 1 – 2 hours.

Remove the brisket and skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper. Serve the brisket and vegetables over mashed potato, rice or cous cous and spoon the cooking liquid over the top or serve separately on the side.

Bon appetit!

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Comments
2 Responses to “6 Hour Slow Cooked Brisket”
  1. Stu says:

    Yum!!! To bad were coming into summer! It’s all about cold seafood now..

    • ridinthetide says:

      Woo – you actually visited my blog! Hmm, possibly – you’re missing out on New York’s lobster rolls (not that I’ve tried one yet) – but apparently they’re amazing!

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