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Crock Pot Beef Brisket

Our Crock Pot Beef Brisket is a melt-in-your-mouth, tasty cut of beef.

Our Crock Pot Beef Brisket recipe is a real keeper. Although there is a plain beef brisket you can purchase and cook the same way, mine happened to be a "corned" brisket of beef. Slow cooking is essential for making this one-of-many beef brisket recipes so very tender.

The biggest secret to the great success of this slow cooker beef brisket is in the slicing. If you'll notice the top of the meat, you'll find what is called the "grain" of the meat. It's nothing more than lines running from one part of the meat to the other. When you're slicing, be sure to slice in the opposite direction from the grain...in other words,across the grain.

For my crock pot beef brisket, I originally was going to make the "flat cut," but the only cut available was the "point cut." I was actually very happy with the results of this cut, also. Following the instructions above, we had all the makings of a wonderful Sunday dinner.

Actually, this Crock Pot Beef Brisket would be a lovely dinner to serve for St. Patrick's Day.

Ingredients

1 corned beef brisket

1 quart apple juice

1 cup brown sugar

1 tablespoon prepared mustard

If there's still room in your crock pot, you could add the following or cook the vegetables separately in some of the juice from the crock pot about an hour or so before the brisket is done to give everything that special flavor.(See Note Below:)

8 small red potatoes (If cooking separately, you could add more if you choose.)

2 medium carrots, pared and cut into chunks (or as many servings as you need).

1 or two onions, peeled and cut into eighths

1/2 head cabbage, cut ito chunks (or more cabbage, if you choose).

Note: I have quite a large crock pot but there was no way I could fit the amount of vegetables I needed to cook in there. The stove method came out just fine with the juice from the meat in the crock pot. In a large stockpot, I cooked enough veggies for that meal, and the next day. You might give the carrots a head start with the onions, then the potatoes, and finally the chunks of cabbage.

Method

Whisk together the apple juice, brown sugar, and prepared mustard in a large bowl.
Put the brisket into the crock pot, and pour the above mixture over it.
Add your vegetables to the crock pot if they will fit.
Cook on high for 4 to 5 hours or 8 to 10 hours on low. The first method is only if you need to rush things along. I find that the 8 to 10 hours on low is just the way we like ours done. Not chewy at all and very tender.
Using either cooking method, when the brisket is thoroughly cooked, and the vegetables are finished cooking to your liking (using the crock pot or stove-top method), remove the meat and let it rest for about 10 minutes. Keep it nice and warm by covering it with some tin foil.
Meanwhile, put your vegetables in a large serving bowl with a little bit of the tasty juices and keep them hot.
If you choose, you can thicken some of the juices from the crockpot to serve over the dinner. However, just "as is," with a little juice is deliciously fine.

Wasn't this recipe for Crock Pot Beef Brisket delicious?May I suggest that you check out our Tart Apple Torte, which is actually a nice, sweet dessert. The name is just a bit misleading...it refers to the type of apple used...tart Granny Smith.

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