Monday, February 14, 2005
Easy Brisket Recipe
This made a great meal last night, plus it took a total of ten minutes to prepare. CROCK POT BRISKET 1 Lb beef brisket, trimmed of excess fat brisket seasoning (I use Bolners. Lawry's season salt would be OK.) 1 Tbs worchestershire sauce 2 Tbs tomato paste 1 beer (I used a leftover Pete's Celebration Ale) 2 medium onions, peeled and thinly sliced 2 large cloves of garlic, peeled and sliced 1 c. beef broth (Alternatively, use 1 tsp beef stock base and 1 c. water) Liberally coat the brisket with seasoning and set aside. Keeping aside one of the sliced onions, mix all remaining ingredients in the crock pot. Plop the brisket in the mix and cover with remaining onions. Cook on high heat for five hours until brisket easily separates with a fork. Remove brisket, shred with forks and return to pot. Turn off heat and let steep for ten or 15 minutes. Serve on Kaiser rolls with cole slaw.