Beef Brisket

I haven’t posted a recipe in 2 months…which is basically forever!! Right?! 🙂

After scouring the web – thank you Pinterest!! – for a few hours this weekend while watching Christmas movies, I stumbled across a recipe for Beef Brisket.

In.A.Crock.Pot!

img_5714

Having never made brisket before, I was a tad on the nervous side. I didn’t realize my worry was unfounded, as this is one of the simplest meals to make. The only difficult part was actually finding beef brisket in the stores! I scoured multiple grocers, finally finding this treasured slab of meat at Kroger: 2.73 lbs for $19.08!! Did ya’ll know brisket was so expensive? After shuddering in disbelief, I soldiered on and continued with my shopping for all the ingredients. Thankfully, this recipe doesn’t call for a whole lot of them to begin with!

This Beef Brisket is going to knock your socks off once you’ve tasted it. I managed to get roughly 8 meals out of this, pairing the brisket with a side of mixed veggies. I spent about $25 total for all the ingredients, which works out to $3.13 per serving, cheaper than a meal at McDonalds! 🙂 If you happen to be doing THM, this would be a solid S-Meal, and this recipe is on plan for all you folks doing Whole30.

img_5707

*3 lb beef brisket
*1 large yellow onion, chopped
2 heads garlic, minced
*30 oz canned diced tomatoes with green chilis
*1 cup beef stock
*2 TBSP olive oil
*salt and pepper

Rinse the beef brisket and pat dry. Rub salt and pepper over both sides of the brisket. Set the brisket aside.

Over medium-high heat, heat a skillet and once hot, add one tablespoon of olive oil.

img_5708     img_5709

Salute onions and garlic until translucent, stirring often to avoid anything sticking to the skillet. After the onions and garlic have been sautéed, pour them into a bowl and set aside.

img_5710     img_5711

In the same skillet, sear the brisket on both sides, roughly 2 minutes per side.

img_5712     img_5674

Once the brisket has been seared, remove from heat and place in the crock pot. Add the onions and garlic, tomatoes, and beef stock. Sprinkle a bit more salt and pepper into the crock pot.

Cover and cook the brisket on high heat for 5 hours, or 7-8 hours on low heat.

img_5713

30 minutes before serving, remove the meat from the crockpot and shred with a fork. The brisket should fall apart very easily. Add the shredded meat back into the crockpot and stir well to incorporate with the sauce and veggies.

Serve and enjoy!

img_5686

Head over to Anya’s Eats for the original recipe.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s