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Slow Cooker Brisket of Beef


  • 1 whole well trimmed beef brisket, about 5 pounds
  • 2 teaspoons minced garlic
  • ½ teaspoon black pepper
  • 2 large onions, cut into 1/4-inch slices and separated into rings
  • 12 ounces chili sauce
  • 12 ounces beef broth, dark ale or water
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon packed brown sugar

Place brisket, fat side down, in 4- or 5-quart slow cooker. Spread garlic evenly over brisket; sprinkle with pepper. Arrange onions over brisket. Combine chili sauce, broth, Worcestershire sauce and sugar in medium bowl; pour over brisket and onions. Cover; cook on LOW 8 hours.

Turn brisket over; stir onions into sauce and spoon over brisket. Cover; cook about 1 hour or until brisket is tender. Transfer brisket to cutting board. Tent with foil; let stand 10 minutes.

Stir juices in slow cooker. Spoon off and discard fat from juices. (Juices may be thinned to desired consistency with water or thickened by simmering, uncovered, in saucepan.) Carve brisket across grain into thin slices. Spoon juices over brisket.

Makes 10 servings

Source : The Slow Cooker Bible

This is such an easy, mess-up-free dinner. My brisket was frozen solid, I thunked it into the crockpot. So too were my onions frozen, as was my beef broth. In order to mix them, I added the chili sauce, frozen broth, worcestershire and brown sugar to a saucepan and cooked just until the broth thawed. Pour that over the brisket and violá! When it was finished cooking, we transfered some of the juices (I would have strained, but the hubby did not) to a saucepan and added cornstarch and whisked until we had a nice gravy to go along with the brisket. Sweet, savory, very tasty.

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