Slow cooking is the new convenience cooking – that’s for sure haven’t you had days when your brisket cuts like a dream into perfect slices and the next time you make it its shreds!! Well here’s the best thing since sliced brisket!
- 5 lbs pickled brisket (hump)
- 4 large onions sliced into rings
- ½ cup cold water
- 6 potatoes cut in half * (Optional)
- 1 cup Barbeque marinade
- 1 cup tomato sauce
- 2 Tbl apple cider vinegar
- 2/3 cup brown sugar
- 1/3 cup syrup
- 2 Tbl Dijon mustard
- ½ cup water
Brown beef on both sides with onions in a frying pan.
Place beef and onions into a crockpot.
Add water to the pan in which you were frying the meat and scrape up all the brown bits at the bottom of the pan. Pour this over the meat in the crockpot.
Place potatoes around the meat. * I say optional at the potato point because I sometimes like to serve mine as a casual light supper on rye bread with mustard and pickles. However it’s also great as a meal served with potatoes and your favourite vegetables.
Combine the remaining ingredients and pour over meat.
Cook on high for 2 hours then reduce to low for about 6 – 8 hours. By then most of the liquid should have cooked out and only a lovely glazed soft brisket left behind.
When ready to take out it should be so soft that you hardly need cut it. You may need two large spoons to get it out of the crockpot.
Place it on a board and shred with a fork.
You can add a little more bottled BBQ marinade to the beef at this point, if once you’ve pulled it and it seems like it needs a little sauce and shine!
If the length of the strands is just a little too long and stringy cut them shorter.