Slow-Cooker Brisket

It would be my first time to use a slow cooker, and I am super excited about it. Ever since Matt got it (from his mom I think) I have been so excited to use it. I want to cook a batch of adobo in this one, but not yet. We first started with a brisket of beef and I followed this recipe because it was easy, and I know I will be able to transform any leftovers into something more.

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Before cooking, obviously

First, I coated the meat with paprika, garlic powder, salt and pepper. I then seared the whole thing in a pan, before putting in the slow cooker. I then sauteed two whole onions, then dumped all of that on top of the beef in the slow cooker. I then added a small can of beef stock, bay leaves,chopped garlic, a little bit more salt and pepper, and let this cook on high first (just to get the temperature up) for an hour, and on low for the next 6 hours.

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Before slow cooking

I prepared some carrots, potatoes, and leeks, to add into the last 45 minutes or an hour just to make sure everything cooks through. And ohmygoodness. Paired with some rice, this might be one of the best things that I have made while here. It was so tender and flavorful. I was thinking this will come out like the nilagang baka (boiled beef or beef soup) we have in Manila, but it is totally so different from it. But it was so good.

We ended up having too much of it (trying to eat more vegetables in every meal) and already had a rerun of it before I transformed it into something amazing still. 🙂 But damn this was good. Pictures were horrible after though because of the shredded meat. But trust me on this one.

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4 thoughts on “Slow-Cooker Brisket

    1. It did taste awesome! Here is the recipe linked from the above. I followed a recipe because it is my first time!

      channelfireball.com
      Slow-Cooked Brisket and Onions

      Serves 6
      1 tablespoon olive oil
      1 1/2 pounds yellow or red onions (about 2 large onions), sliced into half moons
      3 1/2 pounds beef brisket
      Coarse kosher salt and freshly ground black pepper
      6 cloves garlic, minced
      2 cups beef broth
      2 tablespoons Worcestershire sauce
      1 tablespoon soy sauce (or tamari, if gluten-free)

      Heat a deep sauté pan or cast iron skillet over medium heat with the olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly.

      While the onions are cooking, take the brisket out of its packaging and pat it dry. Season the meat generously with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow-cooker insert, fatty side up.

      Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce, and pour into the slow-cooker insert.

      Cover and cook in the slow cooker on LOW for 6 to 8 hours or until the brisket is very tender. Let rest for at least 20 minutes before serving in the slow cooker set on WARM. (If your slow cooker doesn’t have a WARM setting, transfer to a baking dish and cover tightly with foil while resting.)

      The brisket can be sliced or shredded immediately and served with the onions and juices. Or let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

      To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of foil. Warm in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

      Recipe Notes
      Cooking time: Personally I like brisket very tender and shredded, almost like pulled beef. But if you prefer to slice the meat for a more formal presentation, aim for the shorter end of the recommended cooking time. Final cooking time will depend on the size and shape of the meat.
      Oven instructions: No slow cooker? Cook in the oven instead, in a baking dish covered tightly with foil or in a Dutch oven, covered with a lid. Cook at 325°F for 3 to 4 hours or until very tender.

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