Crockpot Brisket

Whenever I am a pinch, I always yank out my trusty Crockpot. I love to prep something in the morning and come home to a great smelling house. I seem to like this recipe a lot as it is rather easy.

1) Cut 2 onions into rings. Put some on the bottom of a 6 quart Crockpot. Next, put in a brisket flat, 2-3 pounds is ideal for a family of 4. Put some of the onion rings on top. Sprinkle with salt, pepper and what else your heart desires.

2) I add about 1/2 - 1 C of liquid around the brisket (not on top). Guinness, other non-hoppy beer or beef broth works well here. If you want to add carrots or celery on the side to flavor your gravy, sure.. go ahead!

3) 10 Hours Low. When you come home, it should be rather tender. If not, you can always cook a bit longer or blast it in the oven.

Serve with a nice starch and some veggies. Make a gravy out of the liquid in the pot.

Eat. Drink. Savor.

Brisket Burnt Ends

I really call these Beef Brownies because they are so decadent. From time to time, I will buy a whole brisket, which is made up of two muscles, the point (muscle) and flat (muscle). I will portion out the brisket into 2-3 pound sizes and use accordingly. For most of us, the flat or a cut of the flat is what is sold in stores. You seldom see the point sold separately. I like buying the whole as each muscle has a different flavor and moisture profile.

Now, if you are fortunate to find or procure a whole brisket, portion out the point muscle. The point sits on top of the flat and is separated by connective tissue and membrane. The point has the most fat and connective tissues and in my view, the best flavor.

Cook the brisket as you normally would, low and slow or a braise. For traditionalists, a whole brisket would be cooked and the point is closer to the heat source or flame. The point has the most fat and that needs to be rendered out and by its closeness protects the flat from drying out. The point will have some crispy parts when it is all cooked.

Once you have the brisket cooked tender and you have let it rest for a while (1 hour if you braise, longer if you grilled/smoked it) to redistribute the liquid equally in the meat, slice the point against the grain into even size squares, like brownies. Put in a pan with some of your favorite sauce or liquid, cover with foil and cook in a 250 degree oven for an hour and a half. You are now entering heaven!!! The little squares of meat will be packed with flavor and the tenderness is off the charts.

Eat.Drink.Savor.