I have a confession.
I don’t really eat red meat. There, I said it. Are we still friends?
It’s not that I have anything against it. I’m not a vegetarian, I eat chicken and fish. It’s just that typically, red meat is not appealing to me. I would rather eat a piece of chicken or fish any day. I’ve never ordered a steak in a restaurant, and I choose a turkey burger or veggie patty at a BBQ. It’s just not ma thing.
But I really WANT to like it! I always taste it! My husband is a huge meat eater, and my father-in-law works for a wholesale meat distribution company so my freezer is always stocked with the best of the best of the best of the best steaks. So, I keep trying to woo myself.
And I think I’ve finally done it!
This is the first time I’ve tasted meat and never wanted to stop eating it. It’s the first time I actually understood the OMG face of a true, die hard meat eater who takes their first bite of a juicy steak, or the perfect short rib, or in this case, the perfect brisket. It’s that good. The combination of spices, tangy sauce, and cooked low and sloooooooooow, makes this a melt in your mouth brisket that is sure to please your tastebuds. My kids even gobbled this up!
I’m also totally making this brisket for Passover, and serving it with these potatoes. Actually, I’m making two because I know one won’t be enough once people taste it. I’ll be borrowing a second slow cooker from a friend and cooking these bad boys side by side. ALL DAY (insert Schmidt voice here).
This will be my third year in a row making the brisket for Passover. The past two years have certainly been successful, but I can’t wait to knock peoples socks off this time!
Seriously, I can’t believe I’m dreaming about meat. I don’t even recognize myself.
Oh, and that rub. All the flavor starts with the rub.
- 3 1/2 pound beef brisket (not corned beef)
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 4 garlic cloves, minced
- 1 onion, sliced
- 2 cups beef broth
- 3 tablespoons soy sauce
- 1/4 cup ketchup
- 1) In a small bowl mix together the salt, pepper, garlic powder, onion powder, and oregano. Rub the spice mixture all over the brisket on both sides, then place the brisket in a slow cooker, fat side up. Sprinkle the minced garlic over the brisket and top with the sliced onions, on and around it.
- 2) In a medium bowl whisk together the broth, soy sauce, and ketchup. Pour into slow cooker until the brisket is just covered.
- 3) Cook on LOW for 8 hours. Once done cooking, either keep in the slow cooker on WARM, or transfer to a wood board and cover with foil and let rest for 20 minutes. Meanwhile, pour the liquid from the slow cooker into a medium saucepan. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- 4) Slice the meat against the grain and serve with sauce on top. DELISH!
- * If you plan to make this in the oven, use 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.
Go ahead. Impress your in-laws.