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JM154
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May 23, 2017
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Here's on of my favorites, done it at least five times: Beef Brisket Paleo Slow Cooker Prepare brisket rub to gently sauté the following until the onions are translucent: 1 large onion, chopped 6 cloves garlic, peeled and sliced 4 fresh thyme sprigs 1 tsp cumin 1/2 tsp salt or smoked salt ½ cup honey 2 tbsp. Dijon mustard 2 tbsp. balsamic vinegar 2 tbsp. Worcestershire sauce 1 tsp. liquid smoke (optional) Rub the mixture over all sides of the brisket and store in the refrigerator for 4 hours. Coat the inside of the crock pot with coconut or avocado oil. Add the following to the crock pot: 3 cups beef broth 6 carrots, diced 8 oz. mushrooms, sliced On top of the above, add the brisket and remaining rub to the crock pot. Turn the crock pot on low and place the cooking thermometer into the brisket from the side so at least 2” of the temperature sensor is into the meat. Baste the brisket with the liquid in the crock pot every hour. The brisket should reach 190 degrees in six to eight hours. Turn off the crock pot and baste the brisket once more and let sit for 20 minutes before cutting across the grain in strips less than 1/2” thick. Use the remaining crock pot mixture as sauce at the table.
May 23, 2017
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