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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.