Wednesday, August 26, 2009

Slow Cooked Brisket

feed my family friday 
We love brisket.  But it needs to be slooooooooow cooked, so that it is tender and tasty and melts in your mouth.

This is how we do it:

1 flat end 3- 4 lb. beef brisket trimmed of fat

6 cloves of garlic

1 large white onion cut in wedges

1/4 cup honey

2 tbs. Worcestershire sauce

2 tsp mustard

1 can of beer

Put brisket in slow cooker fat side up, top with everything else.  Cook on high for 8 hours.


OR you could cook the brisket overnight.  In the morning, place brisket on platter and cover with plastic wrap and refrigerate.  Place juices in separate container.  Refrigerate the juices.  At dinner time, spoon solidified fat off juices and place in blender and blend until smooth.  Place juices in a saucepan and boil while you warm brisket.

Warm brisket in a 400 degree oven for 20 minutes OR on grill for 7 -10 minutes on each side over indirect heat.  Baste with sauce and serve.