I love throwing a brisket in the crockpot and letting it slow cook all day and it could not be more easy to do.
Just take a brisket…
Slice some onion and put that in the bottom of you crockpot and place brisket on top of the onions. I do that so the onion flavor cooks up through the meat.
Keep the seasonings easy and neutral. I use salt, pepper, cayenne pepper and a smidge of garlic powder.
No need to add any liquid. This meat has plenty of goodness ready to come out and will make a delicious broth.
Put the lid on and walk away. Come back 6-8 hours later and it’ll be falling apart.
We made brisket burritos with ours. We have a Mexican restaurant just down the road from our house, so we ordered fresh tortillas and charro beans. Add to that some jasmine rice with diced cilantro, onions from the bottom of the crockpot, cheddar cheese, chips and hot sauce and that is the makings for an awesome dinner! With the leftover meat, I plan on making bbq sandwiches… and more burritos.
I think I’m hungry for lunch now…
Save the beef broth. Refrigerate it, then skim off the fat and freeze for later.
Here’s the recipe.
1 3-5 pound brisket
1 onion sliced
2 tsp. salt
2 tsp. pepper
2 tsp. cayenne pepper
1 tsp. garlic powder
Place onion slices in the bottom of your crockpot, then place meat on top of the onion. Sprinkle salt, pepper, cayenne pepper, and garlic powder on top. Put the lid on, walk away and let cook 6-8 hours on low.