I have so much to say about the state of the world right now, but I’ll save that for another post.
This post is about brisket. I always get it at BBQ places (the side affect of not eating pork and not liking bone-in chicken) but I never considered making it at home, until all this pandemic drama struck.
We’ve been trying to go to the store only every two weeks, and supplementing with some delivery, including food from a local farm and local butcher. In the last order, I (jokingly?) asked my sister to include 2 lbs of brisket… and thus a meal was born!
This fed the five of us for one meal, though we would have loved to have more for breakfast (and luckily my three week old nephew did not insist on his portion). I will definitely be making it again – maybe even before we leave New Jersey!
- 2 lbs of brisket
- 2 onions, cut into big chunks
- 1 cup broth (I used chicken, most people recommend beef but you could really use anything)
- 2 tbsp brown sugar
- 1 tbsp mustard
- 1 tsp salt
- Cut the onions into big chunks. Lay in the bottom of a slow cooker. Pour the broth over the top.
- Place the meat on top – I lay it fat side down. No need to precut or anything, just put the whole piece in!
- Mix together the brown sugar, salt, and mustard in a small bowl, and spoon / spread on the exposed parts of the meat.
- Cook on low for 6-8 hours. We cooked for 8 but it could have been removed earlier!
That’s literally it. Save the broth and onions though for more tips below…
To supplement this tastiness, we made a gravy and polenta, and served up some Brussels sprouts and multicolor cauliflower.
For the gravy, slice up mushrooms (we used one small box of baby bellas). Cook them in a nonstick pan (no oil needed) and then spoon in the broth and onions, cooking over medium. Add a teaspoon of corn starch as you go to thicken it up.
And to round it out – we made polenta in the pressure cooker! You simply mix 1 cup polenta with 4 cups water. Bring to a simmer, then close the pressure cooker, bring to pressure, then cook on high for 9 minutes. Manually releases the pressure and add in 1/2 cup of grated cheese – we used parm.
Overall, it was a delicious meal that made our Saturday dinner special, with very little hands-on work. I’ll definitely make this again!