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ART OF THE SLOW COOKER 80 Exciting New Recipes by Andrew Schloss photography by Yvonne Duivenvoorden Chronicle Books October 2008 $24.95/softcover Full-color photographs ISBN: 978-0-8118-5912-7 Back to book information Printer-friendly page

My mother didn't cook, but she made a glorious brisket. This is her recipe, reconfigured for a slow cooker, which simply means a little less liquid, a lot more time, and incredibly tender results, something my mother was never able to guarantee. The brisket comes from the breast of cattle, and there are two cuts. The first cut (aka flat cut) is leaner and has a more regular grain, making it easier to slice. The second cut (aka deckle or point) is thicker, triangular, and striated with more fat, which makes the meat juicier, but harder to cut into uniform slices. Either one will be delicious in this recipe, but you will get a better yield and nicer results using a first-cut brisket.

Timing
Precook: 15 minutes
Slow cook: 4 to 6 hours on high, or 8 to 10 hours on low in a 5- to 6-quart slow cooker

3 pounds beef brisket, trimmed of excess fat
Kosher salt and coarsely ground black pepper to taste
3 tablespoons vegetable oil, divided
2 large onions, chopped
6 carrots, peeled and cut into 1-inch lengths
4 celery ribs, sliced 1/2 inch thick
4 cloves garlic, minced
6 tablespoons cider vinegar
1/4 cup dark brown sugar
1/2 cup ketchup
1-1/2 cups beef broth

Season the brisket liberally with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown the brisket on both sides, starting fatty side down. Transfer to a 5- to 6-quart slow cooker.

Add another tablespoon of oil to the skillet. Add the onions, carrots, and celery and cook until browned, about 5 minutes. Add the garlic, and cook for 30 seconds. Add the vinegar, brown sugar, ketchup, and broth and bring to a boil. Pour over the brisket, cover the cooker, and cook 4 to 6 hours on high, or 8 to10 hours on low, until the meat is very tender.

Transfer the brisket to a cutting board and skim the fat from the surface of the juices. Cut the brisket against its grain in 1/4-inch-thick slices and arrange so they are overlapping on a large platter. Surround with vegetables and spoon enough sauce over the top to moisten; serve the remaining sauce on the side.

What Else
You can cook beef chuck in the same way as brisket.

Fruit is a popular addition to sweet and sour brisket. Add 12 to 15 dried apricots or prunes to the slow cooker along with the sauce, and replace 1/2 cup of the beef broth with wine or fruit juice.