Friday, April 4, 2014

Crockpot Beef Brisket

I don't know if I've ever mentioned it here, but my husband is quite the chef. He's the type that can quickly take a gander of everything in the kitchen and whip up a seemingly effortless dish that tastes phenomenal. He doesn't measure anything, and goes strictly with his gut instincts. And more often than not, he comes to the table with an amazingly flavorful dish that leaves me asking, "What was in that...??" And he usually says, "A little bit of this, and a little bit of that." Which makes it so hard for me to replicate! If there's one thing he's has taught me in the kitchen, it's when it comes to cooking, there's a lot of leeway. I bring you one of my husband's wonderful recipes (with measurements!) that will leave you and your man happy at the dinner table. Oh, and let's not forget about the kiddos, they gobbled this up too!

Crockpot Beef Brisket
PREP: 10 minutes + overnight marinate        COOK: 8 hours         READY IN: 8 hours, 10 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 4 pounds beef brisket
  • 3 tablespoons mesquite seasoning
  • 1/2 cup ketchup
  • 1/4 cup mustard
  • 3/4 cup olive oil
  • 1 1/2 cups low sodium soy sauce
  • 5 garlic cloves, minced


  1. In a medium to large dish (sized to fit the beef brisket to marinade), mix together the marinade ingredients: ketchup, mustard, olive oil, soy sauce and garlic.
  2. Submerge the brisket in the marinade, and rotate the brisket until all sides have "soaked" in a little of the marinade. 
  3. Rub the mesquite seasoning on the top of the brisket (the part that is exposed, and not submerged in the marinade).
  4. Marinate the brisket overnight.
  5. In the morning, turn on the crockpot to low, place the brisket in the crockpot and discard the marinade, and slow cook the brisket for 8 hours. 


    1 serving    152 calories   13.6g fat   6.8g carbs    2.7g protein    3g sugar   


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