Crock Pot Brisket

With Yule on Friday and seven days until Christmas, it’s been a flurry of activity over here.  Every year, I start my shopping early, declare my shopping done about a week into December and then actually finish shopping about a week before the holiday.  Shopping and wrapping are done for the most part here, which means it’s time to turn my focus to the cookies I make for neighbors and family and Lane’s co-workers.  I also made plans for both Yule dinner and Christmas dinner because we’ll be celebrating both holidays at home.  All of this going on means quicker meals are in order.

Brisket doesn’t typically come to mind when you think about a quick meal.  If you use a crock pot, brisket can require very little hands-on time even if it takes all day to cook.  It was nice to put this into the crock pot, add a few ingredients and go on about running our errands.  The only drawback is that every time we returned from an errand and opened the door, the scent of brisket taunted us.  We made two meals out of this (and still had leftovers!).  For dinner the first night, we had sliced brisket with mashed potatoes.  For the second round, I shredded the remainder of the brisket, stirred in some barbecue sauce and put it onto rolls for sandwiches.  Either way we served this, we completely enjoyed it.

brisket

Crock Pot Brisket

Ingredients:

  • 1 large yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 4 lbs. first-cut (not point-cut or corned beef) beef brisket, with the fat layer on top trimmed to 1/4 of an inch
  • 2 C. beef broth
  • 2 Tbsp. Worcestershire sauce

Directions:

If desired, line a 5-6 quart  crock pot with a crock pot liner (then there’s no cleanup!).

Place the onion slices and garlic into the bottom of the crock pot.

Sprinkle the brisket with salt and pepper and place it on top of the onion mixture, with the fat-side-up.

Pour the broth and Worcestershire sauce over the brisket and place the lid on the crock pot.

Set the crock pot to “high” and cook for about six hours, until the brisket is fork-tender.

To serve, slice the brisket against the grain and serve with some of the onion mixture.

Makes six servings.

Source: modified from Martha Stewart

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