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Slow cooker chili-spiced brisket

Slow cooker barbecue brisket can also be used

Slow cooker barbecue brisket can also be used as leftovers to make brisket heroes with pimiento cheese and horseradish cheese spread. (Aug. 22, 2012) Credit: Doug Young

Use leftovers to make brisket heroes with Cheddar or horseradish cheese spread on sturdy Italian rolls.

1 onion, sliced thin

4 cloves garlic, finely chopped

1 1/2 tablespoons chili powder

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

1 (21/2-pound) beef brisket, trimmed

1/2 cup beer

Barbecue sauce (optional)

1. Lightly grease a 6-quart slow cooker. Place onion and garlic in cooker. Combine chili powder, salt, cumin, pepper, Worcestershire sauce and vinegar in a small bowl. Rub over brisket and place in cooker.

2. Carefully pour beer around brisket (you don't want it to wash away the spices). Cook until fork-tender, 6 to 8 hours on low, or 3 to 5 hours on high. Transfer to a cutting board, tent with foil and let stand 20 minutes before slicing and serving with degreased pan juices or barbecue sauce on the side. Refrigerate leftovers in an airtight container for up to 2 days.

Makes 4 servings, with leftovers.

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