Monday, 30 September 2013

Punchy Crockpot Brisket

Have you ever given out exuberant dinner invitations on Monday for Friday, then when Friday comes around you barely have the energy to lift a margarita to your mouth much less cook a meal for 12 hungry people? This is the dish for you. Cheers.

Punchy Crockpot Brisket
adapted from Deb Perelman's The Smitten Kitchen Cookbook
Serves 10-12

2kg piece of beef brisket
2 teaspoons of sea salt flakes
Freshly ground black pepper
250ml beef stock
2 chillies in adobo sauce, chopped
50g light brown sugar
60ml fresh lime juice
2 teaspoons smoked paprika
2 teaspoons Worcestershire sauce
A couple of generous dashes of hot sauce
1 teaspoon garlic power
2 tablespoons onion powder
1 teaspoon cumin
Cornflour slurry: 1 flat tablespoon of cornflour mixed with 2 tablespoons cold water.

Sprinkle the brisket generously with salt and pepper.

Put all the other ingredients into a bowl and whisk together.

Place the meat in a slow cooker and pour the sauce over it. Leave to cook on low for 10 hours.

After 10 hours, remove the meat from the crockpot and scrape off any fat that is clinging to it. Put the meat into a large dish and pour the sauce over it. Cover and chill overnight.

An hour before you are ready to serve, preheat your oven to 150 degrees C. Take the cover off  the meat and remove any fat that has set on top. Remove the meat from the sauce and slice it into 1cm thick slices and place it into a large baking dish. Put the sauce into a saucepan and bring to boil over a medium heat. Add the cornflour slurry and stir. Cook until thickened slightly, this should only take a couple of minutes. Pour the hot sauce of the sliced meat and cover with a lid or foil and reheat in the oven until bubbling at the edges of the dish.

Serving suggestions:
Mashed potatoes and steamed green beans.
Grilled Corn Salad.
Tortillas and all your fave taco fixings.
Sweet and Spicy Pineapple Salsa.
Baked potatoes and a green salad.
Mexican Chopped Salad with Mexican Green Goddess Dressing.
Salt Baked Potatoes With Guacamole.
Buttered noodles and steamed spinach.
Baked Sweet Potato Fries with Chipotle Ranch Dressing.
Texas-Style Potato Salad.

Knock yourself out... Actually the point is NOT to knock yourself out. So if you're just too tired, serve it with a smile and some soft dinner rolls and make a big old jug of margaritas.


  1. Must be a brisket kind of day! ;) Looks delicious, Jen!

  2. It looks divine!!!!!!!!!! I love all of the ingredients and I'm sure that is was tender and really appreciated from your guests :)

  3. Lol, all the freakin time Jen. In fact I'd say I barely have enough energy most nights...Love this one.

    1. Haha Maria, you and me both... Pour me a margarita.

  4. Oh yum!!!!!!!!! I need this seriously. Gosh it looks delish!

    1. Thanks Jocelyn. Put it on your winter menu and thank me later *wink*.

  5. My hubby would love this - bring on the Tabasco!

  6. My golly gosh. This dish looks damn fine, particularly when factoring in those delicious side suggestions (grilled corn salad, yesiree!). Hm, I've actually got a couple of cans of La Morena chipotles in the larder now. You've given me brisket cravings....

    1. I can sleep at night without a can of La Morena Chipotles in my larder.