Classic Brisket - LC Crockpot Version
Source of Recipe
Chia @ Recipezaar
Recipe Introduction
Level 1 ~ Pro/Fat ~ This recipe calls for low-carb beer, but I'm sure you could substitute beef broth and it would be fine, to keep it level 1. Personally, I use the beer.
List of Ingredients
Marinade:
1 cup low carb beer
1 teaspoon black pepper
1 teaspoons soy sauce
1 tablespoon minced garlic
3 pounds beef brisket (not corned beef)
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1/2 cup low carb beer
3 tablespoons tomato paste (sugar-free ketchup)
2 beef bouillon cubes (2 large Knorr cubes)
2 teaspoons minced garlic (3 teaspoons)
1 teaspoon Worcestershire sauce (2 teaspoons)
2 teaspoons cider vinegar
1/4 teaspoon dry mustard
1 onion, sliced (I double the onion, they are so good in the broth)
Recipe
1. The day before make the marinade.
2. Pour it into a 1 gallon plastic bag, add brisket and marinate overnight, refrigerated, turning over occasionally.
3. Remove brisket from the marinade and discard.
4. Mix beer and next 6 ingredients in the crockpot.
5. Add onion slices and brisket.
6. Turn brisket over in sauce to coat both sides and place it fat side up.
7. Ccook on low for 8 hours. (Deb's suggestion: *** Start checking it after 6 hours - it's done when it shreds easily. If you overbake it, it will be dry and not as flavorful,
8. Remove and let it rest 10 minutes before slicing against the grain.
9. Add back to sauce to coat.
10. Serve.
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* Deb’s notes: My tweaks are in (..). This was the first time I’d ever had or fixed a brisket that wasn’t “corned beef”. This was so good. I think you could substitute the beer (I used LC beer) with beef broth and it would be fine.
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