Kosher salt, butcher pepper (course) beef broth, little Worcestershire, little mesquite liquid smoke.
Best way to make beef brisket in a crock pot!
- Thread starter cyfreddy
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Score the fat, season and have enough broth to come half way up brisket. I did this and let it rest sliced it and sauced it.
Slow Cooker Beef Brisket with BBQ Sauce
Ultra tender, juicy Slow Cooker Beef Brisket smothered in a homemade BBQ Sauce. Slow cooker, pressure cooker or stove - then caramelise on the BBQ or oven!
www.recipetineats.com
Yeah, there is no way a species could survive, let alone evolve and flourish if they were primarily eating meat cooked and smoked over burning wood for thousands of years. Its a death sentence.
My God in heaven, it gets worse!
Given the price of beef these days, especially brisket I sure as hell would not be cooking brisket than anything but a smoker right now. I do chuck roasts in a crockpot all the time with vegetables and even a rump roast with some Italian beef seasoning to make some Italian beef sandwiches but I have never thought of doing brisket in a crockpot. It's not a very forgiving piece of meat either if you mess up how you cook it.
I'll have to check the stat book but IIRC death is undefeated at this point in the season. SMOKE ON!
Just made a slow-cooker roast tonight. We have one that has a teflon coated steel basin and includes Lo-Med-Hi Stovetop settings, rather than the traditional ceramic basin. I like to do the following:
- Put a little olive or canola oil in the bottom on Hi, and liberally season the roast with salt and pepper while it heats up.
- Put the roast in the hot oil to sear, using tongs to flip so it sears on all sides.
- When you flip it to sear the last side, turn the settings from Stove Hi to Slow-Cooker Low. The residual heat in the basin will still sear the last side.
- Once the last side is done searing, pull the meat out and put the slow-cooker rack in the bottom of the basin. Set the meat on the rack so it's not directly on the basin. Don't add any liquids. Close the lid nd cook for 6-8 hours.
- Once the meat is done, pull it out to rest. Drain the fat and drippings from the basin. Now we're making a pan sauce. I have to do this because my wife will only eat well done beef.
- Turn the cooker back to Stove Hi and add a tbsp of butter. Add some diced onions and garlic to sauté. Scrape up any little bit of roast that are stuck to the bottom and mix with butter/onion/garlic.
- Separate the drippings from the fat. Once onions are sufficiently cooked, poor the drippings into the basin. If there's not enough liquid (or you just want to get crazy) add water/broth/red wine/whiskey/whatever. Keep the heat high and reduce to about half.
- Add thickener if desired (cornstarch mixed with cold water, or cream cheese for low-carb).
This was my initial question as well. What exactly is the motivation for doing it in a crockpot? There are 100 great uses for beef in a crockpot (Italian beef as you mention is near the absolute top), but why invest the money in a brisket for this use?
This blows my mind. My in laws won't eat it unless it's a hockey puck. The looks they get when we go to nice steakhouses and they ask for well done are of utter disbelief.
One of the first date nights my now wife and I had I grilled steaks medium (which is still more than I normally want it cooked) and she asked if it was OK to eat and know she wouldn't get food poisoning. She said it was the most flavorful steak she'd ever had. I thought she was totally full of ****. 4th of July meet her parents...and they made "steaks" I'm not even sure our dog would've eaten. My wife then volunteered me to do all grilling from that point forward.
I also believe their grilling sucks because they break rule #1 of grilling...some sort of booze is absolutely required. I'm confident the grill gods don't take kindly to that.
***note: if pregnant or nursing well done/booze rules do not apply***
Well, the award for worst post of the year is already locked up. I don't think I can even top this one.