Slow Cooker Brisket
My family loves this meal. I serve the brisket with mashed potatoes and it is delicious!
My family loves this meal. I serve the brisket with mashed potatoes and it is delicious!
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 cup tomato paste
- 15 ounces tomato sauce
- 1/2 teaspoon dry mustard
- 3 pounds beef brisket
- 2 (12 oz) bottles chili sauce (or recipe below)
- 1 envelope dry onion soup mix (or recipe below)
- -- -- --
- chili sauce ingredients:
- 1 lemon's juice
- 1/4 cup light brown sugar
- few dashes worcestershire sauce
- -- -- --
- dry onion soup mix ingredients:
- 3 tablespoon dried onion flakes
- 1 1/2 teaspoon dried parsley
- 1 teaspoon turmeric
- 1/2 teaspoon celery seed
- 1/4 teaspoon ground pepper
- Carbohydrate 3.60373333333333 g
- Cholesterol 140.6136347 mg
- Fat 16.8308788345 g
- Fiber 1.08266664822896 g
- Protein 47.4175028653333 g
- Saturated Fat 5.8891011915 g
- Serving Size 1 1 Serving (360g)
- Sodium 179.942319483333 mg
- Sugar 2.52106668510437 g
- Trans Fat 2.53433174983333 g
- Calories 363 calories
Step-by-step
- For this recipe, you can use the store bought chili sauce (2 - 12 oz bottles) and soup mix (1 envelope).
- But I prefer to use the recipes below for this.
- Homemade Chili Sauce - Whisk together tomato sauce, tomato paste, lemon juice, brown sugar, dry mustard, onion powder, garlic powder, chili powder, Worcestershire.
- Refrigerate several hours before using.
- Homemade Dry Onion Soup Mix - Mix dried onion flakes, dried parsley, onion powder, turmeric, celery seed, salt, sugar, pepper.
- Store in airtight container for up to six months.
- Brisket - Place the beef brisket in slow cooker.
- In a medium bowl, mix together the chili sauce and onion soup mix.
- Pour mixture over the brisket.
- Cover and cook on Low for 8 to 10 hours.
- Slice the brisket against the grain, and pour the sauce over the slices.
Can store-bought chili sauce actually replace homemade versions without ruining the entire dish? Substitutions alter sugar content and acidity levels drastically, affecting how the meat caramelizes over long cooking periods. Commercial varieties often pack high fructose corn syrup instead of light brown sugar, introducing a burnt chemical note when subjected to ten hours of steady heat. Testing demands adherence to specific ratios if commercial condiments replace scratch-made ingredients. Brisket requires precise mechanical handling after cooking to avoid stringy, dry textures.
- Slice the meat strictly perpendicular to the muscle fibers, observing how the grain runs before the blade touches the surface.
- Keep the slow cooker lid firmly sealed during the entire eight to ten-hour cooking window to maintain internal moisture pressure.
- Store homemade dry onion soup mix in a sealed glass container for up to six months in a dark pantry.
- Whisk the homemade chili sauce components thoroughly and chill them for at least four hours before combining with the beef to allow the flavors to meld.
Proper cutting direction determines tenderness far more than cooking time alone. Precision yields edible results where loose substitutions invite failure.
