Yesterday I whipped out the slow cooker for the first time of the season! I guess you can call it bittersweet, but there is nothing better than walking in from a long Sunday visiting Grandma to the smells of this hearty dish. The fresh veggies combined with the BBQ style of ingredients was a complete winner. However, my favorite part? The leftovers that are going to be sandwiched together later for Part 2!
• 2 ½-3 lb. brisket
• 12 oz. can crushed tomatoes
• 1 lb. button mushrooms cleaned and quartered
• ½ red or yellow onion sliced thinly
• 4 cloves garlic peeled and smashed
• 1/3 cup apple cider vinegar
• ¼ cup Worcestershire sauce
• ½ cup ketchup
• 2 tablespoon brown sugar
• 2 tablespoon Berber Spice (This is paprika-based combo of spices, if you cannot find used any combination of a beef mixed grill spice)
• 2 Bay leaves
• 1 teaspoon Kosher salt
• Ground pepper to taste
1.) Using a mixing bowl combine crushed tomatoes, vinegar, Worcestershire, ketchup and brown sugar.
2.) Spray your slow cooker with spray and lay down sliced onions, mushrooms and garlic.
3.) Season beef with salt, pepper and Spice mixture. Massage in well to maximize flavor.
4. Place the meat on top of the veggies along with bay leaves. Cover and cook on low for 7-8 hours until meat is nice and tender.
5. Serve with potatoes and veggies
NOTE: When you slice the brisket, make sure it is against the grain. If brisket is not sliced against the grain, it will be tough rather than tender.