Smoky Slow Cooker Beef Brisket
Smoky Slow Cooker Beef Brisket requires about 5 hours and 15 minutes from start to finish. This main course has 320 calories, 36g of protein, and 13g of fat per serving. For $2.61 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. Many people made this recipe, and 300 would say it hit the spot. It is brought to you by Sarahs Cucina Bella. It can be enjoyed any time, but it is especially good for Hanukkah. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up beef brisket, liquid smoke, molasses, and a few other things to make it today. This recipe is typical of Jewish cuisine. Overall, this recipe earns an awesome spoonacular score of 94%. Slow-Cooker Smoky Brisket Hoagies, Slow-cooker Beef Brisket, and Slow Cooker Beef Brisket are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 300 minutes
Ingredients:
3 lb beef brisket
1 tbsp honey
kosher salt
2 tbsp liquid smoke
1/4 cup molasses
salt and pepper, to taste
6 oz can tomato paste, plus 1 can water
Equipment:
slow cooker
whisk
bowl
Cooking instruction summary:
Rinse and pat dry the brisket. Salt well all over with kosher salt. Place into the slow cooker.In a medium bowl, whisk together the tomato paste, water, molasses, liquid smoke, honey, salt and pepper. Pour over the brisket.Set the slow cooker to high and cook for 4-5 hours until fall-apart tender. Or cook on low for 8-10 hours until fall-apart tender.Pull the brisket out and break apart with two forks into shreds. Return to the slow cooker and stir with the sauce. Serve. Store leftovers in the fridge for up to 5 days.
Step by step:
1. Rinse and pat dry the brisket. Salt well all over with kosher salt.
2. Place into the slow cooker.In a medium bowl, whisk together the tomato paste, water, molasses, liquid smoke, honey, salt and pepper.
3. Pour over the brisket.Set the slow cooker to high and cook for 4-5 hours until fall-apart tender. Or cook on low for 8-10 hours until fall-apart tender.Pull the brisket out and break apart with two forks into shreds. Return to the slow cooker and stir with the sauce.
4. Serve. Store leftovers in the fridge for up to 5 days.
Nutrition Information:
covered percent of daily need
