Making a big, roasted brisket for your friends or family is the best way to express “I love you” with dinner. Most famous, you may think of brisket and instantly thought of smoking and hours and hours of cooking. This method is faster and quick, yet taste and softness are not lost. It’s very soothing, and it’s a show-stopper that’s really easy to make. But that may be our secret. (Want to make brisket even more clear? Use your slow cooker to make beef brisket!)
Slow Cooker Beef Brisket
If you want to make this in the slow cooker, leave off the water because the brisket will give plenty of liquid on its own. Instead, use only soy sauce and barbecue sauce. Pour the soy-BBQ mix over the meat in the slow cooker. Cover and cook on low for up to 8 hours. In the slow cooker, we don’t propose cooking brisket on high.
Across the Grain Slicing
After the brisket has finished cooking, let it rest for 30 minutes before slicing to serve. You’ll want to cut the meat against the grain to break up the muscle fibers and make it easier to eat.
How long to Cook
If you have a little piece of beef, say 3 lb, keep to the original 3 hour cooking time in a covered roasting pan with no sauce. Start to bake it in the covered pan once you’ve added the sauce, and after about 60 minutes, check to see whether it’s soft. You could also want to cut the final 30 minutes of cooking time in half. It’s done when the brisket is fork soft and has a lovely crust.
You may also prepare a sandwich with this Oven Baked Beef Brisket. It’s heaped high on a brioche bun (which would probably make Mandy’s mother smile). There’s also a Tomato, Avocado, and Cucumber Salad, as well as an Artichoke, Feta, and Roasted Pepper Couscous Salad, which would certainly make her laugh out loud.
Brisket Storage and Freezing
The brisket can be stored in the fridge for up to one week. The brisket keeps nicely in the freezer for up to three months. ROAST BEEF