brisket
Brisket
You will need one pound of brisket per person, that should give you some leftovers. There are two cuts of brisket, flat or first cut and the point or second cut. The first cut is superior. You want a nice flat cut with the fat cap left on. You can trim the fat later but it adds flavor to your brisket. if you want you can have the butcher trim it, but have them leave an even layer of fat on the brisket.
Servings Prep Time
8people 15 minutes
Cook Time
8hours
Servings Prep Time
8people 15 minutes
Cook Time
8hours
Ingredients
Instructions
  1. Cover both sides of the brisket with the onion soup mix, rub it into the meat as evenly as possible
  2. Place the brisket in a crock pot with the fat side up
  3. Add the beef broth, wine, onions and salt Make sure that you have enough liquid to submerge the entire brisket
  4. Cook brisket for 5 hours on the low setting. Place the cut up potatoes and baby carrots all around the brisket and cook for another 3 hours on low.
  5. Remove brisket from crockpot and cover with foil, let the brisket rest for 10-15 minutes. Remove foil and scrape or trim the layer of fat from the brisket
  6. Carve the brisket against the grain for more tender slices
  7. Garnish serving platter with vegetables and pour some juice over the brisket
  8. If you want to make an au jus, use can use a fat separating cup to collet the au jus. Heat in a sauce pan and salt if desired. Serve in a gravy boat
Recipe Notes

Onion Soup Mix Recipe

 

This Brisket recipe is gluten free and dairy free.

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