Receta Slow Cooker Beef Brisket
Slow Cooker Beef Brisket is one of the best dishes I make. The meat comes out tender, juicy, saucy, and flavorful, just as good as any barbeque restaurant. Maybe even better. Amaze yourself, your family, and your guests with this recipe. You will wonder when you became such a savvy cook.
Warning: You need to plan ahead when making Slow Cooker Beef Brisket. And not usual slow cooker recipes where you have to throw everything in a crock pot before work. This one takes time, but that’s where all the flavors and seasoning come in. And although it takes time, it doesn’t take a whole lot of work. The marinade and the crock pot do most of the work, you’re just there to supervise. So when I complain to my husband that it takes three days to make Slow Cooker Beef Brisket, and he should really be more excited about eating it, he rolls his eyes and says, “but what did YOU really do for three days?” Yeah, not much.
THREE DAYS?! Yes, three days. You eat it on the third day. More like devour it, sopping up every last morsel and bit of sauce with your grilled Texas toast. Here’s the breakdown:
Day 1: Marinade overnight
Day 2: Slow Cooker for 10 – 12 hours, then chill overnight
Day 3: Slice the chilled meat, add sauce, and reheat. Devour.
You are still unconvinced that this is worth all the trouble, I can tell. Have you ever heard of a smokehouse or a barbeque restaurant bragging about completing their famous ribs in 20 minutes? NO! Because these things take time. Furthermore, let’s examine the bright side. The silver lining, if you will.
Knowing that you will eat the brisket on the third day allows you to plan ahead for a party, a football game, or even just a special Sunday lunch. Want to eat it on Saturday? Start it Thursday night. It’s as easy as that. It takes time, but not much effort. The first day you spend about 10 minutes preparing the marinade. The second day, you slice some onions and put your brisket in the slow cooker. The third day, you slice the brisket and add some sauce. If you need it right away, you can heat it in the oven. Otherwise, toss it back in your slow cooker to simmer until go-time. It’s not exactly taxing work, and one bite of the finished product will sell you forever.
Oh, a note on brisket. Grocery stores will have it but it’s not always sitting out and available. I always find myself asking a butcher for help and he will trim a special piece just for me. So if you don’t see it, don’t despair. Just ask. I favor Sweet Baby Ray’s barbeque sauce above all others, but use whatever homemade or store-bought barbeque sauce you prefer.
While your brisket is simmering in sauce on Day 3, you’ll have some time on your hands. Why not consider making a delicious side dish or 2 to accompany your beefy masterpiece? Here are some popular sides served at barbeque restaurants: Easy Potato Salad, Baked French Fries, Slow Cooker Baked Beans, and Sweet and Sour Coleslaw.
Slow Cooker Beef Brisket
Serves: 12
Ingredients:
1 beef brisket, 4 – 4 ½ lbs.
- 2 T. packed brown sugar
- 2 tsp. Worcestershire sauce
- 2 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1 tsp. dry mustard
- 1 tsp. liquid smoke
- 2 medium onions, peeled and sliced
- 12 oz. light beer, lager, or ale
- 2 c. purchased barbeque sauce
- 1 loaf Texas Toast for serving, optional
- Salted butter for serving, optional
Directions:
Trim fat cap on top of brisket to 1/8” thickness (do not remove). In a small bowl, whisk together brown sugar, Worcestershire sauce, pepper, garlic powder, salt, mustard, and liquid smoke.
Rub all over the brisket. Place in a gallon-sized Ziploc bag or in a dish with a cover. Refrigerate overnight.
In the bottom of a slow cooker, layer the sliced onions evenly. Add beer and place the coated brisket on top. Cover and heat on low for 10 to 12 hours.
Remove the brisket from the slow cooker and place in a shallow pan with a cover. Reserving the beef juices, strain the onions and discard. Pour the juices over the brisket in the pan and cover. Refrigerate overnight.
To reheat the brisket in the oven, remove from the refrigerator one hour before serving. Remove and discard any hardened fat. Remove the brisket to a cutting board and slice thinly (1/8”) against the grain while the meat is still cold. Place sliced meat in a baking dish and cover with 2 c. purchased barbeque sauce. Cover with foil and bake 30 to 40 minutes or until heated through.
To reheat the brisket in a slow cooker, remove from the refrigerator at least 4 hours before serving. Remove and discard any hardened fat. Remove the brisket to a cutting board and slice thinly (1/8”) against the grain while the meat is still cold. Place sliced meat in the slow cooker and cover with 2 c. purchased barbeque sauce. Cover and cook on low 4 hours or until heated through.
To serve with Texas Toast, preheat a nonstick skillet over medium-high heat. Spread both sides of bread with butter and grill until golden brown on both sides, about 5 minutes. Repeat with remaining pieces of Texas Toast as desired.
The reserved beef broth can be saved and makes an excellent base for soups and gravies. Strain into a container and freeze up to 6 months.