Root Beer Brisket Braised in a Slow Cooker
I love a good brisket. I love a good Jewish brisket, braised like pot roast, or a smoky brisket from the South.
Since I’m not from the South, and don’t have a clue how to really barbecue, nor do I like to heat up my kitchen in the middle of the summer, I thought I’d make one in a slow cooker.
I think the flavor of this recipe may come out somewhere between both a Jewish brisket and a Southern one. But I’m not quite sure. All I know is, it’s really good.
So go ahead and make it, and you be the judge.
Root Beer Braised Brisket
1 3 pound beef brisket
coarse salt and pepper
1 4 ounce can tomato paste
1 6 ounce can tomato sauce
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons dijon mustard
2 tablespoons ketchup
1/4 cup brown sugar
12 ounces all natural root beer, such as Virgil’s
1. Heat a large skillet over medium-high heat. Rub brisket with salt and pepper. Sear in pan for 2-3 minutes on each side until browned.
2. In a slow cooker, mix together tomato sauce and paste, onion, garlic, chili sauce, Worcestershire sauce, mustard, ketchup, and brown sugar. Transfer brisket to the sauce in the slow cooker. Pour over root beer. Cover with lid and cook on low for 4-6 hours.
3. Slice and serve with mashed potatoes.
definitely going to try this! i was actually randomly thinking about cooking with root beer the other day. and about how i should really use my slow cooker more often. done and done.
Good idea for the slow cooker, it’s incredibly hot around here! Can Coke replace the Root Beer?
Go for it, Galina! I hear Dr. Pepper works great as a braising liquid, too!
I tried this, and it didn’t come out that great. 1) I mistakenly bought tomato paste with Italian seasoning, and the sauce available only came with said seasonings, too. It had an odd sweet and spicy taste that just didn’t work. 2) The meat came out too tough. Maybe it needed to cook a little more or at a higher setting?
Hm, that’s weird, Tina.
Maybe the tomato paste made the flavor go wonky—I don’t know.
And then the meat coming out tough is a mystery. Mine was falling apart when it was finished. I actually had to refrigerate it over night so I could get it to slice properly for the pictures.
I’ve had a couple things go wrong in a slow cooker before and it’s incredibly frustrating. Especially after the hours and hours of anticipation.
Slow cooker fanatics that I’ve talked to usually suggest cooking things longer and at a lower temperature for the meat to tenderize, though. How long was yours cooking?
Hi Jaime,
I had it on low for about 5 hours. It wasn’t tough tough; more like steak consistency. It definitely wasn’t falling apart like I hoped. But I seem to have time problems with a lot of recipes I follow–I usually have to add quite a bit of time to what the recipe says. I do want to try this again, though!
Old-Time Texas Chili Recipe by the BBQ Pit Boys…
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