I received a Crock-Pot for Christmas (thanks Paul and Caterina!!!) and have been ITCHING to try it out. So I present to you a recipe (with a few small modifications) that I found on the Crock-Pot website.
Ingredients
1 teaspoon cayenne pepper (halved, as my man doesn't like spice)
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
1 1/2 to 2 pounds beef brisket, scored with a knife on both sides
2 tablespoons olive oil
1/2 cup real maple syrup
1/4 cup Jack Daniel’s, or other whiskey
2 tablespoons brown sugar
1 tablespoon tomato paste
Juice of 1 orange (about 1/3 cup)
2 cloves garlic, smashed
4 slices orange peel, 1/2" x 1/2" (careful to avoid bitter white pith when peeling)
Step 1: Rub
Combine cayenne pepper, ginger, salt and black pepper. Rub all over brisket and place in a plastic bag inside of a bowl (to prevent drippage).
Step 2: Marinade
Mix up the rest of the ingredients except the orange peel and garlic. Add in the last two ingredients and pour into the bag. Seal up, and for the love of God, put it on the bottom shelf of the fridge. You do not want the icky meaty greasy stuff all over your fridge if it spills. Let it marinade for 2 hours or overnight. I pulled mine out about halfway through a 3-hour soak and gave it a little massage.
Step 3: Cook
Stick the whole mess in your slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Take the briskety goodness out of the pot and let it rest for 5 minutes or so before you carve it up with some of the pan juices spooned on top.
Ingredients
1 teaspoon cayenne pepper (halved, as my man doesn't like spice)
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
1 1/2 to 2 pounds beef brisket, scored with a knife on both sides
2 tablespoons olive oil
1/2 cup real maple syrup
1/4 cup Jack Daniel’s, or other whiskey
2 tablespoons brown sugar
1 tablespoon tomato paste
Juice of 1 orange (about 1/3 cup)
2 cloves garlic, smashed
4 slices orange peel, 1/2" x 1/2" (careful to avoid bitter white pith when peeling)
Step 1: Rub
Combine cayenne pepper, ginger, salt and black pepper. Rub all over brisket and place in a plastic bag inside of a bowl (to prevent drippage).
Step 2: Marinade
Mix up the rest of the ingredients except the orange peel and garlic. Add in the last two ingredients and pour into the bag. Seal up, and for the love of God, put it on the bottom shelf of the fridge. You do not want the icky meaty greasy stuff all over your fridge if it spills. Let it marinade for 2 hours or overnight. I pulled mine out about halfway through a 3-hour soak and gave it a little massage.
Step 3: Cook
Stick the whole mess in your slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Take the briskety goodness out of the pot and let it rest for 5 minutes or so before you carve it up with some of the pan juices spooned on top.
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