Saturday, October 29, 2011

Tangy Spiced Brisket

3 large onions, sliced
3 Tbsp vegetable oil
6 garlic cloves, peeled and halved
1 tsp paprika
2 tsp salt
1-1/2 tsp garlic powder
1-1/4 tsp pepper
1-1/2 tsp onion powder
dash cayenne
1/2 tsp oregano
1/2 tsp thyme
2 cups beef stock
1 cup ketchup
1 cup chili sauce
1 cup brown sugar
8-10 lb brisket

1.  Onions: Saute onions in vegetable oil over medium high heat until caramelized, about 15 minutes. Add garlic and saute for 3 more minutes. Add all spices and cook for 2 more minutes. Remove from heat.

2.  Sauce: In a separate bowl, mix beef stock, ketchup, chili sauce, and brown sugar.

3.  Place brisket in a slow cooker. Spread onion mixture on top of brisket, the pour sauce on top. Cook on low for 10 hours. Remove to a separate pan (I use aluminum to help with clean up) and cover with foil. Refrigerate over night.

4.  Slice the meat, keeping it together. The onions should remain on top. Return the foil. Cook at 350 degrees for about 30 minutes before serving.

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