Friday, October 17, 2014

Slow Cooker Pulled BBQ Brisket

If anyone wants to buy me a gift, just get me one of the Kosher by Design cookbooks.  Seriously, I only have the Short on Time book but everything I have made from it has been absolutely delicious.  And this latest endeavor did not let me down.

Over the summer we were down at the Jersey shore with friends.  While my husband and I do not keep kosher outside of our house, these friends do, so when we heard about a kosher sports bar in town we jumped at the chance to go (mostly because our friend was craving chicken wings).  Looking at the menu, the item that jumped out the most was the pulled beef sandwich.  I don't go out for BBQ often, but this just sounded so delicious to me.  And it did not disappoint!  I was thinking about this meal the other day when I was menu planning and I came across this slow cooker recipe.  How could I not make it?!

The end result was so tasty.  I served it with roasted potatoes and steamed green beans for well-rounded meal.  And I had plenty of leftovers so I stored the beef with a little bit of the au jus (or is the correct term "I stored the beef au jus"?  either way...) in one container and the BBQ sauce in another so it wasn't totally smothered in the sauce when I reheated it.  I got to enjoy the leftovers for the next several days, but could easily have frozen some for later use.

Slow Cooker Pulled BBQ Brisket (slightly adapted from Kosher by Design: Short on Time)

3 lbs top cut brisket
fine sea salt
freshly ground pepper
1-2 tbsp canola oil
1 red onion, thinly sliced
2 tbsp Worcestershire sauce
1 tbsp whiskey
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
4 cups beef stock
1 (18oz) bottled barbecue sauce
2 tbsp cornstarch dissolved in 2 tbsp water
crusty rolls cut in half horizontally for serving

- Line a slow cooker with a liner bag, if possible
- Slice the brisket into 2 pieces, season both sides generously with salt and pepper
- In a large skillet, heat the oil over medium heat.  Sear the meat on both sides then place in slow cooker.
- In the same skillet, sauté the onion, 3 minutes, stirring frequently to pick up the bits of meat.  Top the meat in the slow cooker with the onions.
- In a large bowl mix the Worcestershire sauce, whisky, garlic powder, onion powder, thyme, and stock.  Pour the stock mixture around the meat (try not to wash the onions off the meat) until you just cover the meat.
- Pour the barbeque stock directly onto the meat.  Cover the slow cooker and cook on high for 4 hours or low for 8 hours.  The meat is ready when it can easily be shredded with a fork.
- Remove the cooked meat from the slow cooker (reserving the sauce) into a large bowl and shred it by pulling in opposite directions with two forks.
- Pour the sauce into a medium pot (reserving about a cup if storing any meat).  Add the dissolved corn starch and bring to a boil over medium heat.  Boil until thickened, about 3 minutes.
- Mix the meat being eaten immediately with some of the thickened sauce.
- Make a sandwich with the crusty roll and the meat, topping the meat with extra sauce if desired.

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