I was not compensated for this post in any way. All opinions expressed are mine.
Now that I am home a bit more (I still work out of home, but I have a bit more flexibility), I want to be able to serve home-cooked meals to the family. Of course, me being at home to actually cook a home-cooked meal is tough since I am shuttling the kids from one after-school activity to another. So, when we are going to be home for dinner, I like to use my slow-cooker which is a hand-me-down from my mom. It’s about 25 years old. Can’t you tell? It works like it’s new, so no need to go and buy a new one!
As you know, I’m a big fan of the Food Network magazine. I’ve written about recipes I’ve tried here and here. The latest issue had a really simple Slow-Cooker BBQ Brisket recipe. Our 5th grader has really started to expand her palate and brisket is her latest dish, so I decided to try making it myself. Below is the Food Network recipe, with my editorial comments noted with an * and italics.
Slow-Cooker BBQ Brisket Recipe
3 tablespoons packed light brown sugar
1 1/2 tablespoons chipotle chile powder
2 teaspoons ground cumin
1 teaspoon celery salt
1 clove garlic, minced
Kosher salt and freshly ground pepper
4 1/2 to 5 pounds point-cut beef brisket, trimmed (fat cap intact) *When I saw how big what 4 1/2 pounds of beef brisket looked like at the butcher, I almost fainted! I told him to cut it down to 2 1/2 lbs which was more than enough for me, The Hubby and the two girls. There wouldn’t be enough for leftovers though, so if you are planning for leftovers, definitely get more.
1 1/4 cups ketchup
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
Directions: Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce [*Don’t skip this step — there is a lot of fat that you’ll need to skim off!]; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash [if you have leftovers]. Slice the remaining brisket and divide among plates.
Food Network suggests to serve the BBQ Brisket with cornbread and potato salad, but I chose to serve it with egg noodles and steamed broccoli. To my delight, both girls loved it and licked their plate clean! Thank you Food Network!
Click here for the recipe on Food Network: Slow-Cooker Barbecue Brisket