Slow Cooker Brisket

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 7 hours 35 minutes

Składniki

1 medium yellow onion (sliced)

4 cloves garlic (coarsely chopped)

1 tablespoon olive oil (or as needed)

4 pounds brisket

1 tablespoon chili powder

1 tablespoon brown sugar

1 teaspoon salt (or to taste)

¾ teaspoon onion powder

½ teaspoon black pepper

¾ cup barbecue sauce

¾ cup chili sauce (*see note or additional BBQ sauce)

Wskazówki

Combine chili powder, brown sugar, salt, onion powder, and black pepper in a small bowl. In a separate bowl, combine the barbecue sauce and chili sauce.

Add the onion and garlic to the bottom of a 6-quart slow cooker.

Dab the brisket dry with a paper towel and massage the spice rub over the surface of the brisket.

Add olive oil to a large skillet, over medium-high heat. Sear all edges of the brisket for about 1 minute per side.

Place the brisket on top of the onions and pour the sauce overtop.

Cook on low for 7 to 9 hours or until tender and internal temperature reads 205°F.

Optional broil: After the brisket is finished cooking, preheat the broiler to high (500°F). Line a rimmed baking sheet with foil and transfer the brisket to the baking sheet. Broil 6 inches from the heat for 4 to 6 minutes or until lightly charred.

Meanwhile, skim fat from the sauce/drippings. If you'd like to thicken the sauce, simmer it in a saucepan for about 5 minutes.

Let the brisket rest 10 minutes and then cut into thick slices across the grain. Serve with the reserved sauce or additional barbecue sauce.

Wartości Odżywcze

• Kalorie: 454 kcal
• Tłuszcz Całkowity: 19 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Nienasycony: 10 g
• Cholesterol: 141 mg
• Sód: 1107 mg
• Węglowodany Całkowite: 20 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 14 g
• Białko: 48 g