This is such an easy recipe and the result is totally amazing. I know some would say it’s not the real thing because it’s made in a slow cooker, but it actually makes this even more tender. Here’s what our friends over at 12 Tomatoes are saying about brisket:
Brisket comes from the chest part of the cow and it’s very muscular, since that’s the part that supports of lot of the animal’s weight; this means that you have to take care when preparing it so that the muscles in the meat don’t seize up, resulting in tough meat. Low and slow is absolutely the way to go with this one, folks.
And after having a bite of this, I can tell you they are absolutely right!
- 4 pounds beef brisket
- 2 large onions, sliced
- 7 cloves garlic, minced
- 2 cups beef broth
- 3 tablespoons paprika
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon dark brown sugar, packed
- 1 tablespoon olive oil
- 1 teaspoon cayenne pepper
- coarse salt and freshly ground pepper, to taste
- 6-8 hamburger buns
- 1 cup ketchup
- 1/2 cup brown sugar, packed
- 1/2 cup water
- 3 tablespoons cider vinegar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons adobo sauce
- 1 1/2 teaspoons garlic powder
- freshly ground pepper, to taste
Mix together BBQ ingredients in a large bowl. Pour mixture into the slow cooker.
Heat olive oil in a large sauté pan over medium heat. Add onions and reduce heat to medium-low. Cook for 20 minutes, stirring frequently, until onions have caramelized.
Remove brisket from packaging and pat it dry with paper towels. Season generously with salt and pepper.
Heat another large pan over medium-high heat and sear both sides of brisket just until you get a nice, dark crust. Remove and set aside.
Combine Worcestershire sauce, paprika, cumin, chili powder, brown sugar and cayenne pepper and mix together well to create seasoning.
Cut brisket in half widthwise and rub all over with brisket seasoning. Place both halves fat side up in the slow cooker.
Press minced garlic into meat and place caramelized onions on top and around brisket. Pour in beef broth. Stir liquids around the meat. Cover and cook on low for 8 hours, or until meat is tender.
Remove brisket from slow cooker and place on a clean cutting board. Slice meat into 1/4-inch thick pieces.
Use a spoon to remove fat from top of cooking sauce and discard. Arrange sliced meat on hamburger buns and pour sauce over the top.
Quick Tip: Use liquid smoke for extra flavor.
Thanks to 12 Tomatoes for this brisket done right!