• Lisa Jarvis

Crock Pot Brisket


This was most definitely a first for me! I have only had smoked beef brisket, which is wonderful, but I wanted to see what the Crock Pot could do with it! Well it didn’t disappoint! It was fork tender and so good! You need to try this!

Here!s what you need:

4 lb beef brisket, trimmed

salt and pepper to taste

1 t olive oil

1 14 oz can petite diced tomatoes, drained

1 small can tomato paste

1 small onion, diced

1 cup beef stock

1/2 t garlic

2 t Worcestershire sauce

1/2 t chili powder

1/2 t salt

optional: 1 T corn starch to thicken (see directions)


Heat the oil in a heavy skillet. Rub salt and pepper to taste on brisket. Brown the brisket on both sides and place fatty side down in the Crock Pot. Stir the remaining ingredients together, except for the corn starch. Pour this mixture over the brisket. Close lid and cook for 8-10 hours on high or until fork tender. I cooked mine 10 hours, but check at 8. Remove brisket and place on platter and cover loosely with foil. You can serve with the sauce as is, but if you want a thicker sauce to serve with it, you can remove about three cups of the sauce from the Crock Pot and place in a saucepan on medium heat on the stove. Stir in a mixture of 1 T cornstarch and 1/4 cup cold water to thicken. Drizzle the sauce over the brisket to serve!


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