Wednesday, October 19, 2016

Crock Pot Brisket

Have you ever fallen in love with a recipe you found on Pinterest and then discovered that it had been deleted? Well, that's what happened to me the last time I went to make this crock pot brisket. I clicked on the Pinterest link and this was what I got instead of the recipe:

I was so upset! This recipe has become a favorite in our house and I never bothered to write it down because I knew it would always be there when I needed it. WRONG! Luckily it's a pretty simple recipe and I could pretty much do it in my sleep, so it wasn't hard for me to recreate, but there's just something about having a recipe in front of me that just makes it better. Ya feel me? ;) This is literally the easiest recipe, but I still feel better having it written down, so here you go!

Crock Pot Brisket


2-3 lb. brisket
1 bottle of beer (dark beer is best, but use whatever you have on hand/your favorite)
yellow onion
flour (used as a thickener)

Slice the onion and throw it in the bottom of your crockpot.

Place the brisket, fat side up, on top of the sliced onion.

Pour the beer over the meat and onion. The last time I made this I used Saint Arnold Lawnmower because that's what we had available, but dark beer is best.

Follow the directions on the Better Than Bouillon to create a broth. I usually use about two cups of boiling water to two teaspoons of BTB and add 1-2 tablespoons of flour as a thickener.

Pour the broth into crockpot and cook on low for 8 hours.

After 8 hours take two forks and shred the brisket.

Lately we have been having it on Hawaiian Rolls with swiss cheese and horseradish mayo, but I've also made brisket tacos with it. It is delicious however you serve it! Enjoy!



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