Since I didn't grow up Jewish, the wonders of the cut of meat that is brisket never crossed my path. We were Methodists. Sure, we had our delicious white trash staples, oftentimes pork-based roasts and chops, dumplings and ham hock soup. But I was so thrilled every time I ate Jewish food, like Mrs. Zeitz's fantastic latkes, that when I wound up at Emory (a Methodist school that has an over 40% Jewish student body), I was in heaven when I was lovingly overfed lox, matzoh, kugel, and brisket.Fast forward to years later, with a spotlight on my love of cooking with the crockpot shining brightly. I surveyed the Jews, the Interwebs, and all the Jews on the Interwebs, but eventually I resorted to inventing my own brisket recipe. Here it is in all of its melt-in-your-mouth glory. If you make it for your family and friends, they will swear allegiance to you mightily.
fresh outta the crock pot, before slicing
Crock Pot Brisket
1/4 cup olive oil
1/4 cup GF soy sauce
1 can tomato paste (6oz)
1/2 cup water
1/2 GF boullion cube (I had chicken, but you can use beef or veggie)
1 tablespoon brown sugar
1 teaspoon dried mustard
2 tablespoons red wine vinegar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt & Pepper
1 onion
3-7 pound brisket (get a brisket as large as can fit in the crock pot b/c they shrink)
1. Slice 1 onion, place slices in bottom of crock pot.
2. Rub salt & pepper into the brisket. Place fat side up in crock pot, atop of sliced onions.
3. Whisk together remaining ingredients until you've made a marinade with a ketchup-like consistency. Pour over brisket.
4. Cook on low in crock pot for 8 hours.
If you don't have a crock pot, you can use a dutch oven. Combine all ingredients above, cover, and cook in oven at 250 degrees for 8 hours.
you are so jewish.
ReplyDeleteFor diabetics, would this be just as tasty without the brown sugar, or does it need that bit of sweet?
ReplyDeleteYou can definitely leave out the brown sugar--or use a teaspoon of agave if it agrees with you. If not, no worries, just lose it. It's just a teaspoon and won't make a noticeable difference if it's gone.
ReplyDeleteI am so making this -- yummy! I'm on your site looking for your salad dressing recipes!
ReplyDeleteI am now a Brisketeer!!!! Thank you Anna for this awesome recipe. This is my very first time using a crock pot. I've been called one quite a few times but had never used one until Sunday. Wow, was that good! I kind of over loaded it so I increased the cooking time. I also doubled up on your ingredients because of how much brisket I was using. Added these great little red potatoes so they could slow cook, too. Cheated a little by rubbing in some additional brown sugar right into the brisket. Came out amazing!
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Unbelievably good. Truly. I bought a brisket in a wild moment of "Wonderful price!" and then realized the dismal failure of my longtime recipe's ability to be anything but *loaded* with gluten. Google to the rescue, I found your amazing site/recipe, made the brisket- and left the dinner table in bliss to come and subscribe. I was feeling a bit hopeless about this GF thing, old dog, new tricks- 'nuff said. Thought life as a rabbit was the best I could hope for.... Thank you. My family worships your brisket!
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