Can You Cook a Beef Brisket in a Crock Pot and Pull

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Hellooo, meat lovers!

Yes, this has been a very meaty week at the blog, first with the Skirt Steak Fajitas and now with this scrumptious Slow-Cooked Pulled Brisket that volition rock your world!

Seriously, who tin can resist this southern archetype? Information technology's condolement food at its best, in the course of meat that melts in your rima oris! I'm telling yous, it can't get whatsoever better than that. Particularly because it is made in the ho-hum cooker, and then it's extremely convenient and the just affair you will have to do is chocolate-brown the meat and sauté the onions and garlic earlier calculation them to your crockpot.

The difficult part? Waiting 10 hours to eat this while your habitation smells fantastic. Information technology'southward sweet sweeeeeet torture! (Please be enlightened of husbands that try to open up the crockpot's lid. I wish they would brand a model where the hat shocks you if you try to open it when yous're not supposed to!)

I sincerely apologize if you're vegetarian/vegan! I hope I accept some delicious non-meat recipes on the work for you. But for now, let me focus on my carnivore friends!

The truth is… I'thou sharing this recipe with you today because I have an even amend (whaaaat?!? What can be ameliorate than this?) recipe coming later this week, that volition need this pulled beefiness as an ingredient. Then I decided to share this Slow-Cooked Pulled Beef start because you lot will need to use the slow cooker, even though we run the risk of you eating it all fifty-fifty before I share the second recipe.

My hubby went crazy over this. He was eating information technology by the spoonful until I gave him some buns to brand sandwiches. He wasn't too happy I told him he could only eat a lilliputian cause I needed near of it for another project. (Until he tasted the other project and understood that sometimes, in life, y'all only have to await…)

I demand to confess something: until I tried pulled brisket, I hated brisket! The 1 I tried before was dry and super fat, definitely not my type of beef. However, when brisket is slow cooked for a long flow of fourth dimension, the connective tissue's fibers are broken downwards and the meat volition autumn apart at the touch of a fork.

To prevent the meat from drying out during the cooking process, just keep the fatty. I know, it'southward gross! I take this horror-movie like aversion to big layers of fat, but I braved through it and left the fat in. At the end, once the brisket was cooked, I cut it out easily with a serrated pocketknife and discarded the fat (against my husband plead to let him eat it!).

You lot tin can tots (that's 'cool speaking' for totally!) go out the fat in if it doesn't carp you. I know of a few family unit members – ahem, dad… – that loves a good slab of pure fat. Nowadays he tries to eat it fast so I don't encounter it, cause he knows I'll foreclose him!

Doesn't it look out of this world?

And the flavor… oh, the flavour! The brisket soaks up all the flavors from the bootleg BBQ sauce it's cooked in. I guarantee you will be licking your fingers!

This is perfect for weeknight meals or if you need a recipe to feed a oversupply! Yous can serve on burger buns, on mashed potatoes, polenta, baked potatoes or y'all tin look 'til Fri for an astonishing new recipe!

P.Southward. Wanna keep in touch? Follow me on Facebook, Twitter, Instagramor Pinterestto stay up to date with my posts! If you terminate up making 1 of my recipes, I would love to see it! Just take a photo and postal service it on your preferred Social Media and tag me or use the hashtag #oliviascuisine! :)

Ingredients

• 3lbs beef brisket
• 1 large spanish onion, thinly sliced
• 5 cloves of garlic, minced
• 3 tablespoons olive oil
• 1 one/2 cups peeled tomatoes, blended
• i/ii cup Worcestershire sauce
• ii tablespoons apple tree cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• ane/ii cup ketchup
• 1 tablespoon chili pulverization
• 1 canned chipotle pepper in adobo
• Common salt and pepper to gustatory modality

Instructions

Season the brisket generously with salt and pepper.

In a big cast iron skillet, over medium high heat, oestrus the olive oil and, once smoking hot, brown the brisket on all sides until aureate dark-brown.

Transfer the browned brisket to your slow cooker, fatty side up.

Back in the skillet, lower the oestrus to medium low and add some more olive oil if necessary. Add together the onions and garlic and sauté for almost x minutes or until the onions take caramelized. Transfer to the slow cooker.

In a medium sized bowl, combine the blended tomatoes, the Worcestershire sauce, the vinegar, the mustard, the brown carbohydrate, the ketchup and the chili powder, whisking everything together until smooth. Cascade the sauce into the brisket in the slow cooker.

Finally, add a whole chipotle pepper to the dull cooker and encompass. Cook on low for 9 hours, until the brisket is fork tender.

Discard the chipotle pepper and take the brisket out of the deadening cooker.

On a cut board, take the fat out using a serrated knife. Discard the fat.

Shred the brisket using two forks and bring it back to the slow cooker. Cover and cook for one more than hr.

Serve hot with buns or mashed potatoes.

Notes

If you don't accept a slow cooker, just braise your brisket in a dutch oven in the oven (300F degrees) for 3 to iv hours!

 

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Source: https://www.oliviascuisine.com/slow-cooked-pulled-brisket/