A coworker of mine shared her Spiced Brisket recipe with me and I changed it up to my liking. At first it seems like a lot of liquid to use but the brisket soaks it up nicely to create a juicy amazing taste and the leftovers are even better.
Ingredients:
4 pounds beef brisket
1 large onion, chopped
2 tbsp olive oil
3 tbsp mined garlic
1 tsp paprika
1 1/2 tsp garlic powder
1 1/4 tsp black pepper
1 1/2 tsp onion powder
1/8 tsp cayenne
2 cups beef stock
1 cup ketchup
1 cup chili sauce
1 cup brown sugar
What To Do:
Pour 1 tbsp of olive in slow cooker and grease the bottom nicely before placing the brisket flat at the bottom of the crock pot.
Saute onions with remainder of olive oil in a skillet over medium high heat,
stirring occasionally for about 10 minutes. Add minced garlic and saute for 3
minutes more. Stir in the dry spices (paprika, cayenne pepper, black pepper, garlic and
onion powders, black pepper) and cook for 2
minutes. Set aside. Pour mixture on top of the brisket and spread evenly.
In a large bowl, whisk together the beef stock, ketchup, chili sauce and brown sugar. Pour over onion/spice mixture in crock pot. Cover and cook on low for 10 hours (or 5-6 hours on high).
The consistency may look watery throughout cooking but the brisket really soaks up the juices and will help to keep it from drying up throughout cooking for that long period of time. Let cool for a couple hours before serving so the juices can set in even more.
We LOVED this recipe and briskets are great for leftovers because the flavor will soak up even more overnight.
Enjoy!
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