My crockpot and I recently decided to take our relationship to the next level. We have gone from just hooking up at parties, when I needed keep some food warm, to a full-blown courtship. The very fact that you can just throw stuff in and 6-8 hours later serve something this delicious blows me away.
Smoky Slow-Cooker Beef Brisket
- 1 (~2-3 lb) beef brisket
- 2 T extra virgin olive oil
- kosher salt
- fresh cracked pepper
- 1 bottle full-bodied red wine (such as Pino Noir)
- 1 cube beef bouillon
- 1/2 t Mesquite flavored liguid smoke
- 1 onion, sliced
- 1 stalk celery, quartered
- 1 clove garlic, smashed and peel removed
- 2 T brown sugar
Cut the brisket into 2 pieces. Heat the olive oil in a large skillet on high heat, and sear the meat well on all sides. Transfer the brisket to the slow cooker.
Carefully pour the wine in the hot pan to deglaze, scraping up the browned bits with a wooden spoon. Add the bouillon cube. Boil 1 minute. Pour the wine over the meat in the slow-cooker. Add the onion, celery, garlic, and brown sugar. Cook on low 6-8 hours. Slice to serve; serve with juice from the slow-cooker spooned over. Once sliced, this will dry out so store leftovers with plenty of sauce. Yields: 4-6 servings depending on the size of the brisket and peoples’ bellies.