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.