| Slow Cooker Brisket of Beef 1 whole well trimmed beef brisket, about 5 pounds
2 teaspoons of bottled minced garlic
1/2 teaspoon of black pepper
2 large onions, cut into 1/4 inch slices and separated into rings
One 12 ounce bottle of chili sauce
12 ounces of beef broth, dark ale or water
2 tablespoons of Worcestershire sauce
1 tablespoon of packed brown sugar
Place the brisket, fat side down, in a slow cooker. Spread the garlic evenly over brisket and sprinkle with pepper. Arrange the onions over the brisket. Combine the chili sauce, broth, Worcestershire sauce and sugar, pour over the brisket and onions. Cover and cook on LOW for 8 hours. Turn the brisket over, stir the onions into sauce and spoon over the brisket. Add vegetables if desired. Cover, cook until fork tender. Transfer the brisket to a cutting board. Tent with foil, and let it stand for about 10 minutes. Stir the juices in slow cooker. Spoon off and discard the fat from the juices. The juices may be thinned to desired consistency with water or thickened by simmering, uncovered in a saucepan. Carve the brisket across the grain into thin slices. Spoon the juices over the brisket. Makes 10 to 12 servings |
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