Just so I don’t forget…
I picked up a kosher brisket at Trader Joe’s, as I wanted to cook it up to use for sandwiches through the weekend (if it can last that long!)
Here’s what I did:
I grabbed a bowl, tossed in some paprika, zatar, Lawry’s seasoned salt, cinnamon, and cayenne pepper. I mixed it up, rubbed it on, and seared all sides in a pan. I tossed some cut up onion on the bottom of the slow cooker, & turned it on low. I put the seared brisket in the slow cooker, and tossed some left over Cabernet in the pan, to “deglaze” (to get the yummy, gacky stuff off of the bottom of the pan). After a brief (45 seconds or so) simmer, I added some water (a wine glass full), and swished it all around in the pan. I turned off the burner, and dumped the contents from the pan into the slow cooker. Lid on, walk away.
About two hours later, I checked the temp, and it was a perfect 140. So I pulled the brisket out onto the cutting board and let it rest while I put the kids to bed.
About 20 minutes later, out comes the electric knife, and OH.MY.YUM! It’s SO good. I sliced as thinly as I could, and well, we’ll see how long it lasts!
2 thoughts on “Brisketgasm!”
Only TWO HOURS in the slow cooker?
Leftover cabernet? I DO NOT UNDERSTAND.