I’m starting the year off by sharing this recipe for beef brisket. I made this dish for Christmas Eve and it was loved by all.
Cooking anything in a crock pot is so easy and makes meat very tender. I have owned my slow cooker for years and use it often in the colder months for stews, chili, meals to feed a crowd or if I want loads of leftovers 😉
Our Christmas Eve started off with a party at our friends home, where the kids had a special visit from Santa. I prepared the brisket and put it in the slow cooker before we left for the morning party at 10am. It was perfectly timed and prepared at 5pm for our family dinner.
It’s also the beginning of January and time to think about shedding those extra holiday pounds that creeped on at the end of the year. This meal is perfect for those on a KETO or a low carbohydrate meal plan.
To make this hearty meal, you will need the following ingredients.
- 4-6 lb brisket
- 10 whole garlic cloves, peeled or chopped garlic
- 3 whole onions, sliced
- 3 bay leaves
- 1/2 cup water
- 2 tbsp. olive oil
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 3/4 tsp tumeric
- 1/4 tsp cayenne pepper
- 1 tbsp cornstarch (OPTIONAL) – to make this recipe KETO friendly eliminate cornstarch
Place half of the chopped onions, 5 of the garlic cloves and the bay leaves in the bottom of the slow cooker. I used garlic that was already diced and used 3 teaspoons.
Rinse the brisket and pat dry. Sprinkle both sides of the meat lightly with salt and black pepper.
Drizzle 2 tbsp of olive oil into the pan and heat a large skillet over high heat until it just begins to smoke.
Brown the brisket on both sides—it will take a few minutes per side. Once the brisket is browned, place it in the slow cooker on top of the onions and garlic.
Drain the fat from the skillet, leaving behind any brown bits in the skillet. Return the skillet to the stove. In a small bowl, mix together the water, 1 1/2 tsp. kosher salt, black pepper, paprika, turmeric and cayenne. Pour the water and spice mixture into the skillet and heat over medium until hot and bubbly, using the liquid to deglaze the pan and loosening brown bits gently from the bottom of the skillet with a spatula.
Pour the contents of the skillet over the brisket. Top brisket with the remaining sliced onions and garlic cloves. Cover and cook on low for 8- 10 hours, or until fork tender. Tenderness will increase as it cooks, so take it out when it’s tender to your liking. You want it firm enough to slice and tender enough that the edges shred with a fork.
Tip: Making the brisket ahead of time and allowing it to sit in the refrigerator for 1-2 nights will improve the flavor.
Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes. Meanwhile, skim fat from the surface of the cooking sauce.
Up to this point, the dish is KETO friendly. But if you want to thicken the sauce for a bit more oomph..read on.
OPTIONAL – Strain the liquid to separate the solids out and discard. Return the sauce to the slow cooker and mix together 1 tbsp cornstarch with 1 tbsp of cold water, and stir it into the strained liquid in the slow cooker. Alternatively, you may thicken the cooking sauce by first removing the bay leaves, then using an immersion blender to blend the sauce with the garlic and onions directly in the slow cooker.
Enjoy your brisket! Let me know how it turns out 🙂
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