Simple Pantry Brisket Oven Or Crock Pot Recipes

SLOW COOKER BEEF BRISKET

Steps:

• Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
• Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
• Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
• Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
• Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
• Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
• Preheat the oven's broiler.
• Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
• Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
• Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.

SIMPLE PANTRY BRISKET (OVEN OR CROCK POT)

Steps:

• Put brisket, fat side up, in roasting pan or crock pot.
• Mix together the beer, ketchup and onion soup packet and pour over brisket.
• If Baking, Preheat oven to 350 degrees and cook for 3-4 hours or until fork tender.
• For crock pot preparation, prepare the meat the same way, but cook on low for 6-7 hours; cooking until fork tender.
• Remove brisket from sauce and place on a cutting board. Let meat cool down a bit.
• Trim off fat by cutting away with a sharp knife.
• I like to skim the fat off the sauce. You can use a fat skimmer or let it harden in the refrigerator at remove the hard fat that is congealed on top with a spoon.
• Slice meat against the grain and serve with the sauce.
• Note* I like to skim the fat from the sauce. You can use a fat skimmer or let the sauce harden in the refrigerator. Remove the hard fat that is congealed on top with a spoon.
• Heat and serve.