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 really need to use my slow cooker more often. It seriously makes the best meals, with minimal prep and easy clean up. Here’s the slow cooker I use.
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
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.
In a medium bowl whisk together the broth, soy sauce, and ketchup. Pour into slow cooker until the brisket is just covered.
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.
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.