Slow Cooked Beef Brisket

Ingredients

• Lean beef brisket, weighed in 100-gram portions (example: 600 grams = 6 servings)
• 4–6 stalks celery, chopped
• ¼ cup onion, chopped
• 5 cloves garlic, crushed and chopped
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• Cayenne pepper, to taste
• Chili powder, to taste
• Salt and freshly ground black pepper, to taste

Preparation

1. In a small bowl, combine all dry spices.
2. Rub the spice mixture evenly over the brisket on all sides, then season liberally with salt.
3. Place the brisket in a crockpot and fill halfway with water.
4. Add celery, onion, and garlic to the pot.
5. Cook on high for 30 minutes, then reduce to low (or medium) and slow-cook for 6–8 hours, until the meat is tender and easily shredded with a fork.
6. Baste and turn the brisket occasionally. You can sprinkle in more seasoning as desired during cooking.
7. Once done, remove the brisket and let it rest briefly before slicing.
8. Save the cooking juices—skim the fat and pour the broth over the brisket meal.

Optional Ideas