Slow Cooker Brisket

Searing the brisket and onions before cooking adds smoky flavor and great 
color to this ultra-tender roast.

Slow Cooker Brisket
 
Ingredients
  • 1 (3 ½-pound) flat-cut beef brisket (1 ½ to 2 inches thick)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 3 teaspoons ground ancho chile powder
  • ¾ teaspoon ground red pepper
  • ¾ teaspoon garlic powder
  • 1 cup beer
  • ½ cup chili sauce*
  • 1 medium yellow onion, cut into ½-inch-thick slices
  • Crackers, Cheddar cheese, and pickles to serve
Instructions
  1. Spray a 6-quart slow cooker with cooking spray.
  2. Trim excess fat from brisket, leaving a ½-inch-thick layer. Make several ¼-inch-deep cuts in both sides of brisket; rub with salt and pepper.
  3. Brush a 12-inch cast-iron skillet or grill pan with oil, and heat over medium-high heat. Reduce heat to medium. Add brisket; cook until browned, 2 to 3 minutes per side (adjust heat as needed). Place brisket in slow cooker.
  4. In a small bowl, stir together chile powder, red pepper, and garlic powder. Sprinkle over brisket, turning to coat. Turn brisket fat side up. Pour beer and chili sauce around brisket.
  5. Add onion to grill pan; cook until browned, about 1 minute per side. Add onion to slow cooker. Cover and cook until tender, about 5 hours on high or 8 hours on low. Place brisket on a cutting board; let stand for 15 minutes before serving. Serve with onions, cooking liquid, crackers, cheese, 
and pickles.
Notes
*We used Heinz Chili Sauce.

 

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