Slow-Cooker Barbecue Brisket

Name: Slow-Cooker Barbecue Brisket
Prep time: 8 h 25 min
Cook time: 8 h 25 min
Total time: 8 h 25 min
Yield: 4
Cuisine: Bbq, Barbecue
Ingredients: 59 milliliters apple cider vinegar; 2 kilograms point-cut beef brisket, trimmed (fat cap intact); 1 teaspoon celery salt; 2 Tbsps chipotle chile powder; 1 clove garlic, minced; 2 teaspoons ground cumin; 296 milliliters ketchup; 4 servings Kosher salt and freshly ground pepper; 3 Tbsps packed light brown sugar; 1 Tbsp Worcestershire sauce

Slow-Cooker Barbecue Brisket is a gluten free and dairy free recipe with 4 servings. One serving contains 929 calories, 107g of protein, and 38g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 8 hours and 25 minutes. It will be a hit at your Father's Day event. It works well as an expensive main course. A mixture of ground cumin, garlic, celery salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker.

Ingredients you will need

Salt And Pepper

Chili Powder

Brown Sugar

Celery Salt

Garlic

Cumin

Dry Seasoning Rub

Equipment you will use

Slow Cooker

Bowl

Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl.

Ingredients you will need

Worcestershire Sauce

Ketchup

Vinegar

Equipment you will use

Bowl

Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.

Ingredients you will need

Water

Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.

Ingredients you will need

Potato Salad

Cornbread

Ketchup

Sauce

Hash Browns

Equipment you will use

Cutting Board

Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

Photograph by Justin Walker

Equipment

Slow Cooker

Bowl

Cutting Board

Ingredients

Servings:

59milliliters

apple cider vinegar 2kilograms

point-cut beef brisket, trimmed (fat cap intact)1teaspoon

celery salt 2Tbsps

chipotle chile powder 1clove

garlic, minced 2teaspoons

ground cumin 296milliliters

ketchup 4servings

Kosher salt and freshly ground pepper 3Tbsps

packed light brown sugar 1Tbsp

Worcestershire sauce

Recommended wine: Zinfandel, Rose Wine

Zinfandel and rosé Wine are my top picks for Barbecue. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. The Criss Cross Old Vine Zinfandel with a 4.6 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.