I officially made my first brisket and it turned out great! I was really nervous because I decided to try a stovetop recipe in the slow cooker (thank you to my husband for suggesting I try it that way.)
I am so glad I listened to him (shh, don't tell him I said that!) Not only did it still come out tasting great, it was also so much easier to make!
Other than browning the brisket in the pan, I just had to put all the ingredients in the slow cooker and voila, four hours later our Chanukah meal was ready to eat (well, I had to cut the brisket first)!
I also added potatoes and carrots to the recipe so I didn't have to worry about an extra side dish. See the recipe below with a few changes I made:
-After browning the brisket, I placed it in the slow cooker and topped it with the onions. Then I mixed the remaining ingredients in a small bowl and poured it on top.
-I cooked it on HIGH for 4 hours but if you have time, cooking on LOW will make the meat more tender. I recommend starting at LOW for 6 hours then check on it to see if it needs an additional hour.
-I added cubed potatoes and baby carrots for the last hour then once the timer went off, I took out the brisket but left the rest of the ingredients in the slow cooker on WARM.
-Once the brisket cooled down, I cut it (against the grain) then placed the pieces back in the slow cooker while it was on WARM to let some of the sauce soak in.
LEAVE THE THIN LAYER OF FAT ON THE BRISKET! As you can see in this picture, I started to cut it off but keeping it on helps give it more flavor. You can trim it once the brisket is cooked.
Add the carrots and potatoes for the last hour of the cooking time.
Enjoy!
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