11 Easy Crock Pot Recipes

Barbecue-Style Brisket

Ingredients:

Flour,  ¼ cup (1½ oz/45 g)
black pepper
Beef brisket, 3½–4 lb (1.75–2 kg), trimmed of excess fat
Olive oil, ¼ cup (2 fl oz/60 ml)
Yellow onions, 2, thinly sliced
Garlic, 2 cloves, minced
Cayenne pepper, 1 teaspoon
Beef broth, 1 cup (8 fl oz/250  ml)
Red wine vinegar,½ cup (4 fl oz/125 ml)
Sugar, ⅓ cup (3 oz/90 g)
Tomato paste, 2 tablespoons

Serves 6-8 

1. Brown the brisket

On a large plate, stir together the flour, 1 teaspoon  salt, and  ½ teaspoon black pepper. Coat the brisket evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture. In a large frying pan over high heat, warm the oil. Add the brisket, fattier side down, and cook until browned on the bottom, about 7 minutes. Turn the brisket over and brown the second side, about 7 minutes longer. Transfer the brisket, fat side up, to the slow cooker.

2. Sauté the vegetables

Pour off all but about 1 tablespoon fat from the frying pan and return the pan to medium-high heat. Add the onions, garlic, and cayenne and sauté until the onions begin to turn translucent, 2–3 minutes. Stir in the reserved flour mixture and cook for 1 minute longer. Pour in the broth and vinegar. Raise the heat to high, bring to a boil, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Add the sugar and tomato paste and stir until evenly blended. Pour over the brisket.

3. Cook the brisket

Cover and cook on the high-heat setting for 3–4 hours or the low-heat setting for 6–8 hours.  The meat should be very tender when pierced with a fork. Transfer the brisket to a cutting board. Cover with aluminum foil and let rest for 10 minutes. Meanwhile, skim off the excess fat from the surface of the sauce. Slice the meat across the grain. Spoon the sauce over the meat and serve.