I made the first brisket in the slow cooker and served it as pulled meat sandwiches on buns. I thought it was delicious. Hubby said it wasn't what he expected. He admitted it was okay but couldn't tell me what he had expected.. So when it came time to cook the other, I did a little more research. I decided he must have been visualizing something that resembled a roast rather than a sandwich.
So I chose a recipe from one of my grandma's old cookbooks. I made a few simple changes, especially in the amounts used since the brisket I was using was significantly smaller than the 4-pounder they suggested. Our steer "Chuck" was on the small side when we sent him to the butcher, but we are a family of two these days, so we definitely don't need 12 servings.
The recipe then called for a "rub" made of 2 tablespoons of ketchup combined with 1 tablespoon each of red wine vinegar and brown sugar. It doesn't really made a rub, more of a very thick sauce that I spread over the meat with the back of a spoon.
Next I minced two cloves of garlic and topped the brisket with it. (Do you know how to peel garlic the easy way? Place a clove on the cutting board, put the flat side of your knife on top, and bang it with your fist to smash the garlic. The peel will come off very easily.) Finally, sprinkle with salt and pepper, and cook on low for about 8 hours.
Beef brisket (not corned beef)
1 onion, thinly sliced
2 cloves of garlic, minced
2 Tbsp ketchup
1 Tbsp red wine vinegar
1 Tbsp brown sugar
salt and pepper to taste
Place sliced onions in the bottom of the slow cooker, and place brisket, fat side up, on top.
Combine ketchup, vinegar and brown sugar in a small bowl and pour over the beef, spreading it to cover the top. Place the minced garlic on top, and sprinkle with salt and pepper. Add enough water to cover the bottom of the crockpot. Cover and cook on low for 8 hours.
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