Looking for a quick fix for sandwiches or a nice main dish when you get home? Whatever you need just four ingredients and this recipe for Crockpot Brisket will help you fix it and forget it so it’s ready when you are with style! I converted this dish to make it low carb and on plan from a make ahead recipe so it makes a lot, but freezes very well. Just store the gravy and brisket in separate bags.
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1- (4 to 6) pound trimmed brisket
2 tablespoons prepared mustard (that’s right just the regular kind)
2 teaspoon beef base (I use Organic Better than Bouillon -regular is available at Wal-Mart and other stores) dissolved in 1/4 cup warm water with the dried onion added in
3 teaspoons dried onion or 1/2 cup chopped onions
Use THM Baking Blend to thicken the gravy or leave it au jus if you prefer. (I left this brothier than my usual gravy and used 2 tablespoons blend per cup of meat juice. *See gravy tips at the end of this post.
Place the brisket in the crockpot lean side up and pour 2 tablespoons of the beef broth/onion solution over the top then slather it with 1 tablespoon of the mustard and flip it over carefully. (If you’re using fresh chopped onion just add them to the top of the fat side of the meat once you get the other ingredients added). Repeat the same process with the top of the brisket on the fat side. Cook on in the crock pot on low overnight (8 hours). Skim the mustard and seasonings from the top of the brisket and mix with the pan juices in the pot. Peel off fat and discard it.
(Note: it is not a lot of fat as shown in the picture and my husband did not want ours discarded so you see how it looks if you leave it on.)
Remove the brisket to a separate dish (if you slice it now it will shred a little, I refrigerated it to get it to slice as shown and I used an electric knife to slice it because I didn’t have a super sharp knife so it’s your choice, it is yummy either way).
Drain the juices into a gravy separator and save the meat juices and discard the fat. (Alternately refrigerate the pan juices and skim off the fat later if you don’t own a separator).
When you get ready to serve the meat just heat the juices to very hot on the stove and whisk in enough baking blend to thicken (2 tablespoons per cup of liquid) or as I mentioned just pour some of the juice over the top of the meat and let it soak in, the juice is where a lot of the flavor will be but it absorbs back into the meat very easily.
*Gravy tips: I love thickening with THM’s baking blend! But at higher concentrations, it can get a little grainy. This is easily solved by putting the gravy into a blender or mini processor or using an immersions blender on the sauce.
I have used a lower concentration of blend to meat juice in this recipe and had to problems at all. I normally mix some form of cheese into the gravy/sauces and that takes care of it, but I did not want to do that with this gravy so I left it thinner.