My entire life my grandmother and mom made this amazing brisket, especially during the holidays. A few years ago I finally decided I would put on my big boy pants and try to make it myself. So let me just say that making brisket in the oven is a total pain. You have to take it out of the oven, baste it, add water, turn it, move the onions around... and then a mere 5-7 hours after you've begun it's finally ready. It is one high maintenance meal. Delicious, but who has the time for that kind of cooking commitment?
So I decided to try the brisket in the slow cooker. I'm thinking-- no basting, no flipping-- just let it stew on its own and at some point turn it off.
Prep time: 5 minutes
Cook time: About 10-11 hours of not having to touch it even once
- 3-4 lb. (a little less than 2 kilos) beef brisket
- 1 jar Heinz (it must be Heinz) chili sauce OR 2 cups ketchup mixed with 2 tsp. brown sugar, 2 tsp. dried onion flakes, and a little garlic powder
- 2-3 yellow or brown onions sliced thick
- 1/2 tsp. salt
- On a cutting board, trim all visible fat from brisket- I do this was a cheap serrated knife.
- Put 1/2 of the sliced onion in bottom of slow cooker.
- Put brisket on top of onion, if too big fold edges up the sides or fold the whole thing in half. It is going to shrink in a big way.
- Add about 1 cup of water to the crockpot.
- Pour chili sauce or ketchup mixture over the whole thing, use the back of a spoon to coat top of brisket with sauce.
- Put remaining onions on top of brisket.
- Turn slow cooker on low and cook 8-11 hours, until meat can easily have a fork stuck into the middle of it.
- After it cools about 30 minutes to an hour, remove brisket from crock pot and slice with a large serrated/ or bread knife against the grain-- this means if the brisket is shredding do not cut it the same way the beef is shredding-- cut across the shredding, not with the shredding. Ladle some sauce with onions over sliced meat on each plate.
- Excellent served with sweet potatoes or mashed potatoes, and green beans.
- Store meat in separate container from sauce/onions.
- If you have a ton of sauce (like I did), freeze a small container of it to use to bake chicken in at some point.
To give you an idea of scale...that meat container is about 8 inches high.