Be prepared for your home to smell amazing once you get this dish underway. We love to set the slow cooker on low…about midnight…and then wake up the next morning to the most amazing delicious smells you can possibly imagine. Spicy Slow-Roasted Brisket is a combo of crushed black pepper, garlic, soy sauce, mustard and Worestershire sauce. Strain the sauce, then pour into a saute pan…add in a little corn starch slurry (about 2 tablespoons of corn starch with 1 tablespoon of cold water…mixed well)…heat until slightly thickened…and then you’ve got an amazing sauce that’s somewhere between a au jus and a brown sauce… serve with yukon whipped white cheddar pototoes and maple braised carrots…and you’ve got a knock out dinner ready to please!
This slow cooked brisket gets a nice kick with lots of crush black pepper and fresh garlic. The soy and Worcestershire sauce really deepen the flavors. Serve with Yukon whipped white cheddar potoates and maple braised carrots...and you will be crowned the town hero.
Author: Kris Longwell
Recipe type: American
3 lb brisket...trimmed of excess fat
2 tablespoons of cracked black pepper
1 teaspoon of Kosher salt
3 cloves of garlic, minced
3 tablespoons of good balsamic vinegar
¼ cup of soy sauce
2 tablespoons of Worcestershire sauce
2 teaspoons of dry mustard (I like Colman's)
Rub cracked pepper, salt and garlic onto roast
Put roast in slow cooker.
Make several shallow slits on top of roast with a sharp knife
In a small bowl, combine the remaining ingreidents...and then pour over brisket.
Cover and cook on low for 8 to 10 hours.
Remove meat to platter
Strain juice from slow cooker through a fine mesh sieve.
Add juice to a medium saute pan.
Make a slurry with 2 tablespoons of corn starch and 1to 2 tablespoons of water...Mix well. Add to the heated juice until slightly thickened.