Beef Brisket (not corned beef) slow cooked in a crock pot with mushrooms and onions until it is falling apart tender, moist and filled with flavour. Does this strike your fancy? Well, then, this Slow Cooker Beef Brisket is for you! Pssst…I also have another recipe tomorrow for the left overs.
I’ll have to admit something…Until recently, I have hardly ever used my crock pot. Actually, only twice before. I never even owned a crock pot until about a year ago…well, I take that back…I bought one for our shop one time when we had a big event and I operated The Weenie Wagon where we sold hot dogs. I needed it to keep the chili for the hot dogs hot. I don’t know what became of that crock pot. Hmmm…. But, I digress.
You’d think when I was working six days a week at our shop would have been the time I’d have relied on a crock pot, much moreso than now. Interestingly enough, I seem to be far busier now that I am home all the time. I’ve been busting it on Saucy’s Wee Kitchen Garden, working on a million and one projects, cooking up a storm, doing some freelance writing, working on my food photography, keeping up with the household-y chores, finding more time for friends. And so, discovering the infinite possibilities for the uses of a crock pot.
Mr. Saucy and I don’t eat much beef at all anymore since we get a lamb each year and now have access to venison too. Whenever you see a recipe from me that looks like beef (such as burgers), it is usually lamb or a combination of lamb and venison.
Not too long ago, though, my sister was cleaning out her freezer in anticipation of getting her new cow for the year. There were some cuts of beef that she and her family aren’t fans of eating, so she brought us that beef. Yay! I’m always a fan of free. *big smile*
Anyway, one of the items she brought to us was a beef brisket. Now, beef brisket if not cooked properly can be a very tough piece of meat. All of the connective tissue in the brisket cut needs to be broken down in order for the meat to be tender. While in the South (especially Texas) brisket is a favourite for the smoker, I decided to try to make this cut more roast-like.
Enter the crock pot. This recipe is extremely simple to prepare…in less than 15 minutes in the morning you can have this in the crock pot and ready to simmer all day. What will greet you when you get home will be the most tender, moist and flavourful meat. Mr. Saucy will occasionally make a comment that he wishes me to direct to y’all. Here’s what he said about this recipe, “You be sure to tell your readers that this is the best roast I’ve ever eaten. I give it two-thumbs up.”
So, there you have it. That’s pretty high praise, right there.
Cooked on a base of onions and mushrooms, the topping for the brisket is garlic, tomato paste, two types of vinegar, Worcestershire sauce, brown sugar and some salt and pepper. Cover it with the lid and simmer for 8-9 hours on low. I actually cooked mine on high for a about 4 hours, but I was needing to get it done to take photos for you. Still, it was falling apart and was delicious.
I used the crock pot drippings to make a gravy, and I’ll tell you how to do that too.
Now, if you can’t find a brisket of beef (remember you don’t want a corned beef brisket), you could substitute a chuck roast for the brisket. The chuck is the shoulder, while the brisket is from the chest area; both have that tough connective tissue so will work well for this low/slow method of cooking.
And…as a bonus! I have a really wonderful way to serve the leftovers that I will be posting tomorrow along with a simple recipe to make a rerun of this meat taste nothing like the first go-round!*
So, you need to make this recipe. That is all.
p.s.: This recipe was featured in Best Crock Post Recipes on the Net – August 2013 by The Food Explorer.com
- 4 lbs. beef brisket (not corned beef brisket)
- 2 onions, thinly sliced
- 4 ounces fresh mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- salt and fresh ground black pepper
- FOR THE GRAVY:
- about ¼ cup flour
- Place onions and mushrooms in the bottom of the slow cooker.
- Add enough water to cover the bottom of the cooker, about half way up the level of the onions and mushrooms.
- Place brisket, fat side up, on top of the onions and mushrooms.
- Sprinkle garlic on top and add salt and ground pepper.
- In a small bowl add the tomato paste, vinegars, Worcestershire sauce and brown sugar, whisk to combine.
- Using a spoon, spread the tomato paste mixture on the top of the beef.
- Cover crock pot and cook on low 8-10 hours.
- FOR THE GRAVY:
- Remove brisket from the slow cooker place on serving plate.
- Using a slotted spoon, remove the onions and mushrooms and place on top of the beef.
- Cover tightly with foil to retain the heat.
- Turn crock pot temperature to high.
- Place the flour in a small bowl.
- Using a ladle, remove about half a cup of the liquid from the crock pot and add to the flour.
- Whisk until there are no flour lumps and add back to the liquid in the crock pot.
- Bring to a boil, stirring frequently with whisk until thickened.
- Serve the gravy with the roast, onion and mushrooms, or over potatoes, rice or egg noodles, on the side.