Smoky Slow-Cooker Beef Brisket
Ingredients
- 1 ~2-3 lb beef brisket
- 2 T extra virgin olive oil
- kosher salt
- fresh cracked pepper
- 1 bottle full-bodied red wine such as Pino Noir
- 1 cube beef bouillon
- ½ t Mesquite flavored liguid smoke
- 1 onion sliced
- 1 stalk celery quartered
- 1 clove garlic smashed and peel removed
- 2 T brown sugar
Instructions
- Cut the brisket into 2 pieces. Heat the olive oil in a large skillet on high heat, and sear the meat well on all sides. Transfer the brisket to the slow cooker.
- Carefully pour the wine in the hot pan to deglaze, scraping up the browned bits with a wooden spoon. Add the bouillon cube. Boil 1 minute. Pour the wine over the meat in the slow-cooker. Add the onion, celery, garlic, and brown sugar. Cook on low 6-8 hours. Slice to serve; serve with juice from the slow-cooker spooned over. Once sliced, this will dry out so store leftovers with plenty of sauce. Yields: 4-6 servings depending on the size of the brisket and peoples' bellies.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!