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Slow Cooker Brisket Recipe
Feb 02, 2012 @ 11:16 AM
Posted by
Daily Value: 35%
Servings: 8
Low-Carb
Dairy-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 699Daily Value: 35%
Servings: 8
Low-Carb
Dairy-Free, Sugar-Conscious
| Fat | 52g | 79% |
| Saturated | 21g | 103% |
| Carbs | 11g | 4% |
| Fiber | 1g | 3% |
| Sugars | 1g | 0% |
| Protein | 43g | 86% |
| Cholesterol | 225mg | 75% |
| Sodium | 1826mg | 76% |
| Calcium | 51mg | 5% |
| Magnesium | 50mg | 13% |
| Potassium | 729mg | 21% |
| Iron | 4mg | 22% |
| Zinc | 10mg | 66% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 32mg | 53% |
| Thiamin (B1) | 0mg | 17% |
| Riboflavin (B2) | 0mg | 22% |
| Niacin (B3) | 10mg | 50% |
| Vitamin B6 | 1mg | 55% |
| Folic Acid (B9) | 35µg | 9% |
| Vitamin B12 | 3µg | 54% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 5µg | 6% |
| Fatty acids, total monounsaturated | 22g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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Relax. Let the ingredients do all the work in this warm, welcoming dish. The beer tenderizes the meat, the onion soup gives it sweetness and depth, and the chile sauce goes “Zing!”
This is from Tammie Barker, who notes that the same basic recipe can be used for up to seven pounds of brisket if your slow cooker can handle that much. True to her hometown, she uses a local beer in it (Boulevard Brewing Co.’s Pale Ale), and serves it with a Kansas City sauce (Fiorella’s Jack Stack Barbecue KC Original).
INGREDIENTS
- 6 ounces beer
- 1 envelope onion soup mix
- 12 ounces chile sauce, such as Heinz
- One 4-pound beef brisket, trimmed
DIRECTIONS
In a slow cooker with a minimum 3 ½-quart capacity, combine the beer, soup mix, and chile sauce. Add the brisket and coat with the sauce. (Note that in the smaller models, the meat may not lie flat.) Cover the cooker and cook on low until the brisket is fork-tender, 8-10 hours.
Transfer the brisket to a cutting board and slice against the grain. If the sauce needs to be thickened and intensified, reduce it in a pan on the stove before serving with the brisket.
Recipe Details
Adapted from “The Brisket Book” by Stephanie Pierson (Andrews McMeel, 2011)
Servings: 8Cuisine: American
