St Patrick's day is that time of year when everyone goes on a corned beef cooking binge. Even cooking the cabbage, potatoes and carrots alongside the meat. But not everyone loves this dish, and we were concerned corned beef and cabbage ‘haters’ may feel a little disconnected from this feeding frenzy. This recipe for beef brisket is a good alternative dish you could serve on a holiday where everyone wears green and claims to be Irish!
This simple, easy, and delicious, non-corned, beef brisket recipe is made in the crock pot, which frankly, can be made any time of the year. And we think even corned beef lovers will like this.
But, please do NOT go out and buy a corned beef brisket in the package! Corned beef is made from beef brisket that has been salt cured and pickled, so they are not the same thing. Use of a corned beef brisket could make this recipe very salty. I am talking about a fresh beef brisket, available at most meat markets.
This is a family favorite recipe, made with just 2 ingredients...it is that easy. Hope you enjoy it as much as we do. And if you add variations that work we would love to hear about them
Easy Beef Brisket.
1- 3-4 lb. fresh beef brisket
1- pkg. onion soup mix (Knorrs or Liptons)
That’s it...2 ingredients. Place meat, (I prefer fat side down), in crockpot, sprinkle dry onion soup mix over it, cover and set on low to cook. NO WATER NEEDED! Cook on low for a good 8 hours. It will be cooking in its own juices flavored with the onion soup mix. Do not trim all the fat off this meat, as that adds to the juices and helps cook the meat. If top of meat starts looking dry, just turn meat over about halfway through the cooking. When done, I recommend you skim off any fat. Meat should be fork tender and shred easily when done.
I like to shred the meat, with some of the reserved juices, and serve with mashed potatoes and a salad. Depending on the size of brisket you use you could have leftovers for another meal
Leftover idea: You can use the leftovers as a pulled BBQ beef sandwich. Simply shred leftover meat, add your choice of BBQ sauce, and reheat on stove top. I often will add some of the leftover juice as well, once I have skimmed off any fat. I usually serve this on onion buns with a smoked horseradish cheese slice, but any cheese will do.
For St. Patrick's day celebrants who use this recipe, my suggestion is to celebrate by serving this with a green beverage of your choice, green vegetables and a green dessert!
You can find more recipes on our website ate: www.gomeat.net or on the blog attached to same website.
BTW.. carries fresh beef brisket all year long.