The recipe couldn’t be any easier ...


And no worries if you’re Cooking For One (or Two) ...


This warms up like a dream - so it’s a recipe we plan on having leftovers.  We love serving the meat over buttered egg noodles, but mashed potatoes are equally delicious!  We have also used the leftover beef in other creative ways! 


For the two of us, we cut the brisket into roughly 2 pound pieces.  You could easily cut it into 1 pound portions - it just won’t need 10 hours, I’d go 8 hours!


If the brisket you purchase is too large to fit in your slow cooker, it’s easily cut in half or trimmed.  It will shrink down quite a bit when it cooks, so keep that in mind as well.  We cut ours in half both to fit in the slow cooker and so that we can have one in the freezer!


Here’s all you need:


  1. - 1 Tablespoon oil

  2. - Flat Cut Beef Brisket (for 2 of us + leftovers we use close to 2 pounds)

  3. - Spice Rub (we used instant coffee, celery salt, paprika, garlic & onion powder, pepper)

  4. - 1 bottle Chili Sauce  (we use Heinz, found next to the ketchup)

  5. - 1 package Onion Soup Mix  (we use Lipton)

  6. - Worcestershire sauce, a few dashes

  7. - 1 (12 ounce) bottle beer (we used Heineken, and not quite the whole bottle)


Directions:


Generously sprinkle the spice rub all over the brisket and massage it in liberally.  Heat the oil in a large Dutch oven or skillet.  When it begins to shimmer, lay the prepared brisket in the oil to brown - it will take a few minutes on each side.  Remove the brisket and set aside for a quick minute.


Into the empty pot, add 3/4 of the bottle of chili sauce, package of onion soup mix and a few dashes of Worcestershire sauce.  Stir to combine.  Remove from the heat. 


To the crock of your slow cooker, pour in the chili sauce and onion mixture.  With tongs, dip the brisket into the chili/onion sauce on both sides and then lay the brisket flat in the slow cooker.  Pour the remaining 1/4 of the bottle of chili sauce on to the top of the brisket and smooth slightly.


Place the lid on the slow cooker and cook over Low Heat for 9 - 10 hours.  When the beef is ready, remove the brisket to a cutting board, and allow to rest for 10 minutes before slicing.  Then pour the sauce/cooking liquid from the slow cooker into a large saucepan or Dutch oven.  Add about half of the bottle of beer to the sauce and bring to a boil.  Allow it to simmer for a couple of minutes until desired consistency is reached.  If a thinner sauce is desired, add more beer - otherwise, enjoy it as a pre-dinner drink!


Serve the sliced brisket over buttered egg noodles - and pass the sauce at the table!  Thanks for the trip down memory lane ... this is obviously a delicious meal to have in the cold Michigan month of January ... and it’s hands-down delicious to have in the warm summer months in Florida.  The convenience of the slow cooker - plus the energy savings of keeping the house cool ... and the stress-free ease of preparation!  We love sharing this meal together and love it for lunches the following day!  ENJOY!!!