How to make: Slow Cooker Beef Flat Brisket
Slow Cooked Beef Brisket is so easy to make, it produces juicy and tender meat, in addition to the homemade seasoning rub, this is sure to be a homemade hit
I love slow cooker recipes, I just love everything about using a slow cooker.
I think the simplicity of it all is the best thing. In the morning you can put all your ingredients in, switch it on and a few hours later you get a complete meal. A warming meal in the winter and a way of cooking without heating the whole house up in the summer.
Beef is a great thing to use. Tougher, cheaper cuts of meat become juicy and tender once slow cooked
I had always wanted to cook brisket, so a year or so ago, I went onto YouTube and did a search. (I subscribe to a couple of cooks on there, so hoped that I would find an easy recipe that I could use) and stumbled across a lovely lady called Rosie from iheartrecipes I watched her video, and tried to replicate her recipe, however I didn’t have some of her ingredients, so substituted my own.
Here is my version of Slow Cooker Beef Flat Brisket:
I tend to buy the Beef Flat Brisket, as I only have a small slow cooker, and this is more or less the right size for mine.
(as you can see I got it on a yellow sticker! It tastes even better when it’s reduced)
Firstly you may wish to remove any excess fat on top of the brisket, it will make it easier for your seasoning to be absorbed.
Next thing to do is make a seasoning or ‘rub’ for the brisket. I have only used this on brisket, but I can imagine this would be great for any other seasoning. Click here for the details
After making the delicious sweet and savoury dry rub, mix together with the specified amount of olive oil and apple cider vinegar (it gives it a great kick, but if you don’t have the apple cider vinegar, the olive oil alone will be fine).
Rub this ALL over the brisket, as much as you can, every side.
Cover the bottom / sides of the slow cooker with oil / spray oil.
Place the rubbed brisket into the slow cooker on low for 6 hours.
After 6 hours (or less depending on the size of your slow cooker / brisket), remove from the slow cooker, cover with a small amount of the cooking liquid to keep moist, and serve!
Put it in a bun with salad, or guac, its so tasty!
Any leftovers can be stored with the cooking liquid in the fridge for 3-4 days.
It is so simple, and so yummy!
I hope that you enjoy making this… and of course eating it!