I think it’s time we talk brisket, and there’s nothing better than a slow cooker brisket! A once a year luxury for us and I have no idea why we wait so long? let Passover be the excuse to slow cook a hunk of meat for hours. Bought a box of matzo, check. Cooked a brisket, check. I think I’m as ready for Passover as I’ll ever be. Truths of living in a mult-cultural family and I absolutely love it!
So speaking of family, this recipe was a spin off from my cousins brisket recipe. She gave me this fool-proof recipe of adding Lipton soup mix with Heinz chili sauce that I can vouch is a killer combination. The chili sauce is a savory sweet duo and Lipton soup mix brings back fond (and embarrassing) memories of overdoing it with the onion dip. So without going into childhood PTSD, I thought it would be fun and modern to break down the ingredients of said mixes and make my own homemade concoction.
I guarantee that you have most of these ingredients sitting on your lazy Susan. To break down the Liption mix, I used spices such as onion flakes and beef boullion cubes. And for the Heinz chili sauce, I included apple cider vinegar, brown sugar and paprika (just to give you an idea). And to modernize it a bit more, a dash of red wine for both the cook and meat as well.
Then, line the bottom of your slow cooker with thinly sliced onions, top with brisket and sauce and walk away for 6 hours. The sauce thickens and intensifies, the onions break down and slowly meld themselves to the sauce and the meat gets so tender that a fork is the only thing you should use .
Brisket tip: Towards the end of the cooking, use a spoon to “skim” the excess fat from the sauce. You can tell because it looks like little gold beads and is slicker in texture.
Now…are you ready for some moth watering brisket?
- 3 lb brisket kosher preferred
- 1 onion thinly sliced
- 6 oz can tomato paste
- 1 cup tomato sauce
- 1/4 cup apple cider vinegar
- 2 Tb brown sugar
- 3 Tb onion flakes
- 1 tsp red pepper flakes
- 1 tsp paprika
- 2 beef billion cubes
- 1 cup stock chicken or beef, low sodium
- 1 Tb garlic powder
- 2 Tb Worcestershire sauce
- 1/2 cup red wine
- Salt and pepper to taste
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Line the bottom of the slow cooker with the onions. Then top with brisket and season with salt and pepper.
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In a bowl, add together all the sauce ingredients and mix well. Pour sauce over brisket and cook on low for 6-8 hours.
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Towards the end of the cooking, use a spoon to skim off any excess fat from the sauce.
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To serve, place on platter and drizzle sauce on top.
I’m so excited to find your recipe. I too have a family recipe that is similar to yours, and I have been wanting to convert the recipe to healthier ingredients. I finally did it this week as well. It’s fun to see your reinterpretation of the recipe. We did some of the same things. I’ll have to try adding vinegar next time– that was a good call.
Dana @ Foodie Goes Healthy recently posted..Honey Mustard Chicken with Apples, Butternut Squash, & Brussels Sprouts
Thanks so much Dana! I’m sure we all have similar recipes that have been passed down and shared…lol Let me know when you make the recipe and add vinegar, I really think it helps tenderize the meat!
This sounds really yummy and something new to try. thanks for posting this up.
Simon
Thank you Simon! I hope you try it soon and let me know 🙂
Can i leave it on low the whole night and eat it for lunch(18 hours)?
Atura recently posted..Seafood and Chorizo Paella
Can i leave it cooking on low the whole night and eat it for lunch (15-18 hours)?