You have to try this. It’s a really easy slow cooker brisket recipe that works magic on a cheap, tough cut of meat. Brisket is one of those cuts which needs to be cooked long and slow in order to be tender enough to enjoy but if you take the time to do this, you end up with something truly divine. The brisket sandwiches the next day are at least as good so throw some really good bread into the trolley when you get the meat. A light-coloured rye bread is good here. It’s very quick to throw together (about 10 minutes including browning the meat) but has stupendous results despite the very simple ingredients. I adapted a recipe I’d seen on Allrecipes.com which called it something like “Jewish Grandma’s brisket”. Am I waxing lyrical? Well, yes I am, but you will too when you cook this. Go find out why!
I’m dedicating this recipe to a local family (you know who you are!) who have just welcomed a much longed-for baby into the world. I made them this brisket a few weeks back with some creamy mashed potato and braised cabbage and, when I caught up with them after Christmas they already had a brisket in the freezer in readiness to get the recipe and make the magic happen again! Their main question was how my husband stays so thin when I cook like this but this recipe is really, really easy so perfect for sleep-deprived parents. Tom and Clarissa, this one’s for you!
Ingredients for 6:
2 lb beef brisket joint
1/2 cup / 120 ml water
1/2 cup / 120 ml tomato ketchup
1/4 cup / 60 ml balsamic vinegar
1 onion, sliced
1 clove garlic, minced
1/3 cup / 5 tbsp brown sugar
1 tsp salt
Place the onions in the bottom of your slow cooker.
Brown the brisket on all sides in a large frying pan or skillet. Transfer it to the slow cooker.
Combine the rest of the ingredients in a small bowl or jug and stir well. Pour all over the brisket.
Cook on Low for 9-11 Hours or on High for 5-6. We tried this after 7 hours on Low and it was really tough. At 9 Hours it was like velvet.
Serve, ideally, with mashed potato to sop up the fabulous gravy. There will be plenty and we ate some of the leftover gravy with pasta, just to have an excuse to finish it!
Wow! This is probably the best thing I’ve ever cooked in the slow cooker. It was awesome. I could have eaten a LOT. The vinegar may seem off-putting but it really doesn’t smell or taste at all over-powering. It just gives a perfect tang. The meat ideally needs to be cut across the grain and was velvety soft. I thought this would be really fatty but, having drained and chilled the gravy after our first meal of this, it had only a small layer of fat on the top.
This is often a special occasion celebration dinner at our house with some jazzed up veggies.
If you cook a bigger joint, you will need to scale up the cooking time as well as the quantities but I used my smaller cooker for this which is a little under-powered so you may not need too much extra time. If you’re nervous, cook it the day before, carve cold and then reheat whatever quantities you want. It will be just as good.