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Slow-Cooker Brisket

Slow-Cooker Brisket
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Prep Time: 5 min Serves: 4
Cooking Time: 315 min Yield: 2 pounds of brisket
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Brisket (the breast or lower chest of the steer) is a cut that requires a long cooking time, but it yields a tender, tasty reward. It’s no wonder that brisket makes a classic tailgating dish that’s perfectly suited for Super Bowl Sunday. But good as a smoked brisket is, it can require lots of attention and time, so try making this dish in your slow cooker instead. Start the night before or early Sunday morning.



1. Pat brisket dry, then season with salt and pepper.
2. If your slow-cooker has a saute setting, use it. When beads of water sizzle, spray the entire surface of the bottom with olive oil (or use a paper towel to spread just enough over the surface to coat). Sear both sides of the meat (about 4 minutes each), then remove.
3. Add onions and garlic to slow cooker.
4. Mix broth, mustard and horseradish. When completely combined, use it to deglaze the bottom of the slow cooker.
5. Add brisket, cover, turn on the slow-cooker and cook for 8 hours on low or 5-6 hours on high.
6. Remove brisket and reserve. If there’s more than 4 cups of cooking liquid, reduce it to about that amount.
7. Slice brisket against the grain, portion in 8 servings, ladle sauce over the meat, garnish with parsley and serve.

PC: Arthur Bovino


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