Brisket is a great cut to put in the slow cooker, because it requires long, slow cooking to reach tender perfection. It’s a great cut to serve over egg noodles, with the sauce on top. Temper the spices to your liking.
Makes 8 to 10 servings.
1 beef brisket, about 5 pounds
1 teaspoon salt
1 teaspoon sugar
11/2 teaspoons cumin
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon chipotle
4 tablespoons olive oil
2 onions, minced (about 2 cups)
4 cloves garlic, minced
2 tomatoes, cored, seeded and chopped
3 cups beef stock or broth
1. Bring brisket to room temperature. In a small bowl, combine salt, sugar, cumin, pepper, coriander, and chipotle. Use your hands to rub the spice mixture all over the brisket.
2. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. When the oil is sizzling, sear the brisket in it, browning all sides (about 5 minutes per side). Transfer the brisket to the slow cooker.
3. Put the remaining 2 tablespoons of oil in the pan and cook the onions and garlic, stirring, for 3 to 5 minutes. Add this to the slow cooker. Top with the tomatoes and stock.
4. Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours or until the brisket is fork-tender.