Brisket is so easy to prepare – if you do it right. The keys to success are to cook it at a low temperature, for many, many hours, and to keep the meat tightly covered so that it doesn’t dry out. If brisket is not cooked long enough, the tough connective tissues found throughout the meat will not break down and the result will be dry, chewy brisket. That’s why I always use my crockpot to prepare this meal; it’s a foolproof way to yield fork tender, flavorful, juicy brisket every single time. When I made my very first brisket, I looked at a ton of recipes trying to decide what ingredients I wanted to use to flavor the meat and create the sauce. This recipe is what I came up with, and it’s the same one I use every year. I love this recipe because it’s both sweet and savory. The cooking liquid turns into the most delicious glaze, so when you slice the meat, make sure to drag each piece through the sauce. For Hanukkah, I’ll serve it with potato latkes and green beans, and it’s the perfect holiday meal. Ingredients: 4-5 lbs. flat-cut beef brisket, fat trimmed off 2 teaspoons kosher salt 1 teaspoon black pepper 4 carrots 2 stalks celery 1 onion, thickly sliced 12 sprigs thyme 2 cups fat-free, reduced sodium beef broth For the sauce: ½ cup ketchup 2 tablespoons whole grain mustard 1 teaspoon brown sugar 4 large cloves of garlic, or 8 small cloves of garlic 1 ½ tablespoons of cornstarch + 3 tablespoons cold water (or 3 tablespoons of flour and 1/3 cup cold water) Directions: 1. Spray a 6-qt. (or larger) crockpot with cooking spray, and set the slow-cooker to LOW. 2. Season both sides of the brisket with salt and pepper. Sear both sides of the brisket in a large skillet on the stovetop. (This step is encouraged, but optional. The brisket will still taste great even without being seared.) 3. Layer the slow-cooker with the onions, carrots, celery, and thyme, and add the brisket on top. 4. In a small bowl, combine the sauce ingredients together. Add the sauce on top of the brisket, and then pour in the beef broth. 5. Cook on LOW for 11-12 hours.
6. Remove the brisket from the crockpot, set aside, and tent it with aluminum foil. Let it sit for one hour before slicing. 7. Discard the vegetables and sprigs of thyme. Pour the liquid through a strainer, and then into a saucepan. In a separate small bowl, combine the cornstarch and cold water. To thicken the sauce, add the cornstarch mixture to the liquid in the saucepan, and bring to a boil. Whisk the sauce, and let it simmer on low for a few minutes. 8. Slice the brisket against the grain, and serve with sauce on top. Enjoy!
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