Beef Brisket in Crockpot

When I was last down at the farm in Virginia, Dad shoved a 2.4 pound slab of beef brisket into my cooler to take home.

ACK! Whatta I do with this?  Old memories of Christmas dinners with our family neighbors during my teens and twenties flooded my memory, and threatened to flood it out like a bad computer viral/worm attack!   What do I DO with this slab of meat?  Is there someone I disrespect enough, to inflict it on?  Okay, it’s grass-finished, but ahem, this is BRISKET.

Raw Brisket

Let’s be even more specific here.  I was due in for major surgery two days after Christmas one year, and was told that for the two days preceding, I should only consume Clear Liquids.  This sounded like a hardship over Christmas, but when I considered we’d be dining at the neighbor’s for that meal:  it turned out to be a blessing in disguise.  (They always made the exact same menu every Christmas.)  Yes, I’d miss the wondrous Brie in a pastry shell, but that would be followed up by dried-out overcooked beef brisket and dried-out Brussels sprouts.  I had a great meal that night, because I focused my mind on what I needed an excuse not to eat, and delved heartily into my chicken broth (with a few flakes of dried oregano for flavor which shouldn’t intervene with its overall clarity) and my one glass of clear liquid white wine.

Since whatever they had for dessert didn’t matter (I’ve long been not interested in most desserts, and they didn’t serve the exceptions), I avoided the brisket and went home a little low in nutrition, but pleased as punch that I had a viably valid excuse to avoid foods I thought not ceremonially appropriate for the occasion.  Missing the Brie was regrettable, but a small sacrifice to make, overall.

Okay, so last time I was down visiting Dad, this past winter:  I got that aforementioned beef brisket slab.

Last week I solicited cooking advice at work, and did some online surfing.  So anyhow, here is my Really Nice and Tasty Beef Brisket Recipe.

2-3 lbs beef brisket
2 teaspoons extra virgin olive oil (or avocado oil)
Cracked ground pepper

Brown the brisket in the olive oil and add the ground pepper over the stovetop.  It was big enough I cut it into two portions.

Put into crockpot along with:

24 ounces strained tomatoes.  I used an organic blend sold in glass, not in something lined with Bisphenol A.
1 onion, cut coarsely.
approximately 3 stalks celery, chopped into 1 inch or less segments
2 ramps, chopped reasonably fine at the root end (or, substitute garlic)
other root vegetables as desired
1 teaspoon, approximately, of cumin seeds
1/4 teaspoon, approximately, of fennel seeds.  
a couple tablespoons of Ponzu sauce 
Just a dab of hot sauce, to taste. Mild should be the overall sensation, with a just a bit of sensation in the back of the mouth.
More ground pepper, if desired.
Water, if needed to keep fluids available for tenderizing this.

Put crockpot on low, and go to sleep or go to work or something.  (I went to sleep.)  9 hours is a good amount of time for this to cook away.  BTW, you don’t want to excise any natural fat occurring on this cut.  Especially if it was grass-finished.  This will be a moisture/tenderizing resource. This cut was only beginning to shred, but remained connected.  I’ve found that most foods put into a crockpot for work-disappearing lengths of times are overdone to my taste — pork shoulder for instance tends to shred entirely into a pulled pork thing, which is fine if that’s what you’re looking for, but generally I’m not.  But with brisket, this works out fine.

The 2.4 pound brisket will supply enough food for six meals.  (If I weren’t six foot one, there might even be additional…)  I’ve frozen a couple of the results for later, and in addition there’s a world of leftover savory tomato sauce, that is also frozen.

A Great Entree

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About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
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6 Responses to Beef Brisket in Crockpot

  1. Carolyn says:

    Hey, girl!
    Brisket is possibly my favorite cut of beef. I have four recipes I love for it: Beer-braised Brisket with balsamic reduction sauce; Devon’s New York Style Chili (courtesy foodtv.com), Barbecued Beef Brisket (oven) and, finally, the ubiquitous Corned Beef, which requires overnight marinating and then browning and slow cooking the next day. The BEST sandwich meat is the result. (Remember Ruebens?)
    Never disparage the lowly brisket!! :o)

    Carolyn

    P.S. You shoulda asked me. I’ve been cooking for a family since dinosaurs walked. 😀

  2. That crispy top makes me drool – fantastic comfort food recipe at it’s best 🙂

    chow! Devaki @ weavethousandflavors

  3. This process causes the heat to fluctuate greatly while cooking creating a very uneven and unpredictable barbecue experience.Cooking with the fat side down allows the fat on the bottom to just drip onto the heat source creating delicious smoke flavor that rises back up and through to the meat. That moisture from the connective tissue releases into the meat making it tender…Using this fat-down method you really do not have to buy the full-sized brisket 10 lbs. .

  4. Pingback: Brussels Sprouts and Chicken | Of Goats and Greens

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