Brisket is always better the next day. Bonus: if you make this ahead and refrigerate it, you’ll also be able to easily lift the solidified fat off the surface before reheating. Serve on soft buns, or alongside mashed potatoes to catch all the sauce.
2 to 3 lb beef brisket (see tip) 1 to1.5 kg
1⁄2 cup packed brown sugar, divided 125 mL
2 tbsp paprika 30 mL
1 tbsp chili powder 15 mL
2 tsp ground cumin 10 mL
1 tsp salt 5 mL
1 tsp black pepper 5 mL
1 onion, halved and thinly sliced 1
1 cup ketchup 250 mL
1⁄4 cup apple cider vinegar or rice vinegar 60 mL
2 tbsp Worcestershire sauce 30 mL
1 tbsp grainy mustard 15 mL
Pat brisket dry and sprinkle with 1 tbsp (15 mL) brown sugar, paprika, chili powder, cumin, salt and pepper, rubbing the seasonings all over both sides. Place onion in a 4- to 6-quart slow cooker and lay brisket on top. In a small bowl, stir together the remaining brown sugar, ketchup, vinegar, Worcestershire sauce and mustard. Pour over brisket. Cover and cook on low for 6 to 8 hours or until brisket is very tender.
Spoon as much fat off the surface as possible (or refrigerate and lift the solidified fat off before reheating). Transfer brisket to a cutting board, cover with foil and let rest for 10 minutes, then slice against the grain. Serves 6 to 8.
Tip: If using a 3-lb (1.5 kg) brisket and a 4-quart round slow cooker, you may need to cut the brisket into two pieces to make it fit.
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