Fork-Tender Slow Cooker Brisket
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
38
Spice
53
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Onion (chopped)2 tbsps
Liquid Smoke (flavoring)2 tbsps
Worcestershire Sauce2 cloves
Garlic (minced)1 tbsp
Chili Powder1 tbsp
Celery Seed1 tsp
Salt2 tbsps
Vegetable Oil1 cup
Apple Cider Vinegar1.5 cups
WaterDirections:
1
Combine onion, liquid smoke flavoring, Worcestershire sauce, garlic, chili powder, celery seed, chipotle pepper, and salt in a bowl until marinade is smooth
2
Place brisket in a shallow glass dish and pour marinade over brisket
3
Cover dish with plastic wrap and refrigerate, 8 hours to overnight
4
Heat oil in a large skillet over medium-high heat
5
Scrape onion from the brisket, reserving onion and marinade
6
Cook brisket in the hot oil until browned on all sides, about 10 minutes
7
Transfer brisket to a slow cooker on Low
8
Pour marinade with onion and vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon
9
Cook mixture until onion is tender and liquid is reduced by 3/4, 5 to 10 minutes
10
Mix vinegar-onion mixture, tomatoes, water, and bay leaves into slow cooker
11
Cook on Low until brisket is very tender, at least 6 hours
12
Strain liquids from slow cooker into a saucepan; bring to a boil
13
Whisk enough flour into liquid until desired gravy consistency is reached, about 5 minutes
14
Shred brisket with a fork and serve with gravy and tomato-onion mixture