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Barbecued Beef Brisket

Contributed by Nicole Lasher at CookingSlim.org
In order to be chewable, beef brisket needs to be slow cooked.  If you do it all in the oven or on the grill, you'll use up a lot of energy unnecessarily.  So in this recipe, it starts in the slow cooker, and then moves to the broiler.  Our recipe also doesn't use liquid smoke or other unnatural seasonings.  Our secret? a little herb called fenugreek, and cider vinegar.

Ingredients:

  • a good sized piece of aged brisket (usually 1.5 kg.)
  • 1 onion
  • 1 teaspoon gray or Celtic salt
  • 1 tablespoon olive oil, melted palm kernel oil, butter, or animal fat
  • 1/4 teaspoon cracked black pepper (a bit more if you like)
  • 1/8 cup honey, real maple, or date syrup (also called silan)
  • 1/8 cup cider vinegar
  • 1/8 teaspoon fenugreek
  • 1/4 teaspoon hot paprika or Italian style hot red pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dry parsley
  • 1/8 teaspoon celery seed
  • 1/2 teaspoon dry ginger powder

Instructions:

  1. Rub the brisket with the salt, pepper, and oil.
  2. Cut the onion into quarters.
  3. Sear the brisket in a frying pan along with the onion, and then put it in the slow cooker.
  4. Add enough water to cover it.
  5. Turn the slow cooker to high.  Once it's boiling a bit, turn it down to low.
  6. Slow cook for 4-6 hours, depending how tender you like it.
  7. Transfer the brisket to a baking sheet or grilling pan for the oven.  Reserve what's left in the slow cooker for a sauce or to cook with some rice.
  8. Mix the spices, vinegar, and honey in a bowl, and stir until they are well combined.
  9. Spread the resulting sauce over the brisket.
  10. Bake at 350 F, for another half hour to an hour.  You want the sauce to turn into a kind of glaze and brown a bit, but not burn.
  11. Alternatively you can broil or grill it, using the sauce to brush on it.

Serving Suggestions:

Slice it thin against the grain, and serve over rice or how ever you like your barbecued brisket.  This goes great with greens or yams with greens.
 
Notes:
crock pot, slow cooker, oven barbecue
 

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