Delicious slow cooked brisket. The recipe is originally from Michele Pockross I believe, but I’ve added my own touches in the modifications section.
Brisket
Equipment
- 1 Slow cooker
- 1 Knife
- 1 Cutting board
Ingredients
- 2 Onions Or shallots(sliced into thin rings)
- 2 Cloves Garlic Smashed, no need to cut up
- 8 ounces Tomato sauce One small can
- .5 cup Ketchup
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons Red wine vinegar
- .25 Cup Brown sugar
- Lawry's salt
- 2 Bay leaves
- 4 lbs Brisket
Instructions
- Preheat the oven to 325 degrees.
- Sprinkle and rub Lawry's salt all over the brisket.
- Mix up all the remaining ingredients except the brisket.
- Put the brisket in a roasting pan & cover with the marinade.
- Put brisket in the oven and cook for 30 minutes per pound.
- Remove 1 hour or more before done. Cool the meat, slice against the grain, and return to oven for remainder of roasting time needed.
Notes
This recipe is also good in a slow cooker. I usually put it on low for 6-8 hours. The exact time isn’t critical. This dish is even better reheated as leftovers. It also freezes well.
Enhancements from David Baldwin
- Add three whole star anise.
- Add two dried chili peppers.
Modifications to make the dish migraine friendly
- Substitute shallots for the onions.
- Double the tomato sauce and omit the ketchup.
- Omit the Worcester sauce.
- Omit the Lawry’s salt.
- Use distilled vinegar instead of red wine vinegar.