I promised yesterday that I would share one of my slow cooker brisket recipes with you, so here you go! This is a salty brisket (no sweetness in the sauce). It’s super easy to make, just pop it in the slow cooker in the morning and let it cook. Your kitchen will smell delicious all day! If you try it, let me know how it turns out for you!
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SLOW COOKER BRISKET
4-6 pound beef brisket
2 large white or brown onions, diced
3 bay leaves
¼ cup of water
2 tsp kosher salt or sea salt
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp coarse ground black pepper
1/2 tsp sage powder
6 garlic cloves, peeled
Serves 6-10, depending on the size of your brisket.
Kosher Key: Meat, Kosher for Passover
Cover the bottom of the slow cooker with onion, bay leaves, and water.
Rinse brisket, pat dry. Mix all seasonings in a bowl. Dry rub both sides of the meat with seasoning mixture.
Place the brisket on top of the onions, fatty side facing up. Place garlic cloves on top of the brisket, spaced evenly.
Cook on low setting for 8-10 hours. Turn the brisket once halfway through cooking. The brisket is done when it’s fork tender.
While the brisket is cooking, check periodically to make sure that the bottom of the cooker is moist. If the meat is becoming dry, add 1/4 cup of water. Depending on how much lean your brisket has, you may need to do this a few times. The less fat there is on the brisket, the less liquid there will be in the slow cooker.
After cooking, remove meat from slow cooker and allow it to rest for about 15 minutes. This will distribute the juices more evenly throughout the meat. Slice against the grain and place into serving dish. Strain the bay leaves, onions and garlic out of the cooking juices, then pour juices over the sliced meat.
Cooking juices may also be thickened with potato starch (for Passover) or cornstarch (not kosher for Passover) to make gravy, if you prefer (I do!). Place cooking liquid in a saucepan over medium heat. Mix ¼ cup of cornstarch with a little bit of water to form a thick liquid (known as a “slurry”). Add the liquid slowly to the cooking juices, a tablespoon at a time, stirring well. The juices will slowly thicken into a flavorful dark gravy. Be careful not to over-thicken with too much of your slurry.
Enjoy your brisket!