Recipes
Beef Brisket

Beef brisket is perfectly suited to the slow cooker. This cut can be tough, but the long, slow cooking and wet environment make it fork tender after 8 hours. You can brown the meat before cooking, or place it in the slow cooker rubbed with spices and herbs.

Ingredients
2 teaspoons dried marjoram leaves
1 teaspoon dried basil leaves
2 teaspoons smoked paprika
1 1/2 teaspoons salt
1 teaspoon garlic pepper
4 pounds beef brisket
2  onions, chopped
4 cloves garlic, minced
1 cup barbeque sauce
1/2 cup tomato juice
1  bay leaf
Directions
In a small bowl, combine marjoram, basil, paprika, salt and garlic pepper. Trim excess fat from brisket and sprinkle marjoram mixture over; rub in.

Place onions and garlic in 5- or 6-quart slow cooker; top with beef. Pour barbeque sauce and tomato juice over beef; add bay leaf.

Cover and cook on low for 8 to 10 hours until beef is tender. Remove bay leaf, slice beef, and serve with sauce from slow cooker.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 8-10 hrs

Servings: 8 to 10

Recipe By: Linda Johnson Larsen

From:  Knack Slow Cooking
Used with permission of Knack

Chef Suggestions
There are several types of brisket. Since the brisket itself is so large, it's cut into 2 pieces. First cut, also called flat cut, is the type usually found at the meat counter in your supermarket. It is fairly lean and thinner than the second cut. The second cut is called deckle or point cut. This thicker cut has a lot more fat. It's not as commonly found in supermarkets. Either type can be used in this recipe.

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