MrsStick Posted February 12, 2013 Share Posted February 12, 2013 Okay, thank me later for this. I just turned my mother-in-law's "Rocky Mountain Brisket" recipe into a W30 approved one AND a crock pot meal. Holy cow. I woke up to a delicious brisket this morning! And I didn't have to have it in the oven at 400F for 4 hours (wrapped in foil). Recipe is as such: Brisket - with the fat layer - 4 lbs (mine was 1.5) 1.5 tsp salt (I used about 1tsp since I have sea salt and it's more salty) 1.5tsp pepper 2 tbsp of Chili powder (I only had 1 tbsp left, so I also added a dash of chipotle pepper) 1 tsp crushed bay leaves Mix dry ingredients. Rub all over brisket on top of a piece of foil that will cover it. If your brisket is smaller than 4 lb, dump the extra accumulated on the foil in the sink/trash. Wrap in foil. Put in slow cooker/crock pot. Cook for at least 8 hours, up to 11 or 12. If you put it in at night, in the morning, you can have brisket with a fried egg and sweet potato mash like I am! I might die of happiness. Who needs the sauce with brown sugar, ketchup, etc...? Link to comment Share on other sites More sharing options...
Susan W Posted February 12, 2013 Share Posted February 12, 2013 Omg...this sounds so good. My Whole Foods-esque store had a gorgeous grass fed brisket on sale today. I passed it up but I will go grab it tomorrow. One question though. What do you do with the foil? Does it go in the slow cooker? Link to comment Share on other sites More sharing options...
Susan W Posted February 12, 2013 Share Posted February 12, 2013 Oh just saw the part about the foil. I get it now. Link to comment Share on other sites More sharing options...
AmyS Posted February 12, 2013 Share Posted February 12, 2013 I need to borrow a slow cooker to try this. I bet my kids would go NUTS for this stuff. Link to comment Share on other sites More sharing options...
Susan W Posted February 12, 2013 Share Posted February 12, 2013 I can't live without my slow cooker..or bacon..or mayo..or gheeeeee!!! Link to comment Share on other sites More sharing options...
AmyS Posted February 12, 2013 Share Posted February 12, 2013 I can't live without my slow cooker..or bacon..or mayo..or gheeeeee!!! I have resisted getting my own because I have limited counter space and I love my cast iron pots. I don't even have a microwave or a toaster oven. I might look into getting one, though, just because of this recipe. No kidding. Link to comment Share on other sites More sharing options...
Susan W Posted February 12, 2013 Share Posted February 12, 2013 I have a teeny kitchen with no counters too. I set up stainless shelves in my itsy dining room to hold my toaster oven and MW. I have a covered balcony with an electrical outlet. I use my slow cooker out there. Right now I have my chicken stock going out there. It will be ready at 5 am. Link to comment Share on other sites More sharing options...
Nadia B Posted February 12, 2013 Share Posted February 12, 2013 I don't have a slow cooker, but I have days when I am home for a while So 400 degrees for 4 hours wrapped in foil, right? Any other modifications for slowcookerless friends? Link to comment Share on other sites More sharing options...
Susan W Posted February 12, 2013 Share Posted February 12, 2013 Nadia, that seems like a very hot oven. I thought brisket was a low and slow item but I could be wrong. Off to google recipes. Link to comment Share on other sites More sharing options...
Nadia B Posted February 12, 2013 Share Posted February 12, 2013 Nadia, that seems like a very hot oven. I thought brisket was a low and slow item but I could be wrong. Off to google recipes. Exactly, that's why I'm asking. I took this temp/time setting from the original post - "and I didn't have to have it in the oven at 400F for 4 hours.(wrapped in foil)". Maybe I read it wrong? Link to comment Share on other sites More sharing options...
Susan W Posted February 12, 2013 Share Posted February 12, 2013 You are right. It does say that. Hopefully she will come back and clarify. I googled and I would say 95 percent of the recipes said low and slow. Everything from 250 for 10 hours (that was for a ten lb brisket) to 325 for 6 hours. I sort of lean towards the low and slow method but maybe her mom knows a secret. Link to comment Share on other sites More sharing options...
Nadia B Posted February 12, 2013 Share Posted February 12, 2013 maybe her mom knows a secret. Right on! That's what got me intrigued ahah 10 pound brisket....mm....mmmmmm Link to comment Share on other sites More sharing options...
MrsStick Posted February 13, 2013 Author Share Posted February 13, 2013 Sorry guys - I had a 24 hour shift at work last night. I know 400F for 4 hours sounds absolutely crazy. If you wrap (we're talking SEALING as much as you can) the brisket in the foil, it will stay moist. And fall apart. I used the slow cooker this time because I was making it before bed and didn't want to get up in 4 hours. Yes, it sounds crazy. I promise it works. It's kind of like how boiling the carnita meat (Well Fed recipe) sounded absolutely bonkers, but it worked. Just trust me! Link to comment Share on other sites More sharing options...
Nadia B Posted February 13, 2013 Share Posted February 13, 2013 Alright, let's give it a try. Link to comment Share on other sites More sharing options...
Susan W Posted February 13, 2013 Share Posted February 13, 2013 Nadia, be sure to come back and let us know. As soon as this pot roast is finished, I am going to pop my brisket in my slowcooker. I think I need two slow cookers. Link to comment Share on other sites More sharing options...
Derval Posted February 13, 2013 Share Posted February 13, 2013 I need to find out what that this is called over here.... Link to comment Share on other sites More sharing options...
Susan W Posted February 13, 2013 Share Posted February 13, 2013 Derval, chef Google said it's called Silverside over there? Does that sound familiar? It's what corned beef is made of. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted February 14, 2013 Share Posted February 14, 2013 I need to borrow a slow cooker to try this. I bet my kids would go NUTS for this stuff. I sometimes put my slow cooker on the balcony, do you have a covered area outside? Link to comment Share on other sites More sharing options...
xacerb8 Posted February 14, 2013 Share Posted February 14, 2013 I have non-Paleo/Whole 30 dinner guests coming on Sunday. I think I'll make this with a pan of roasted vegetables and Well Fed's creamy spice market kale! Thanks for posting! Dana Link to comment Share on other sites More sharing options...
Susan W Posted February 14, 2013 Share Posted February 14, 2013 I sometimes put my slow cooker on the balcony, do you have a covered area outside? That's funny Sharon. I said the same thing. My little apt gets too doused with oders that smell great for the cook day, but it hangs around too long. Link to comment Share on other sites More sharing options...
MrsStick Posted February 14, 2013 Author Share Posted February 14, 2013 Glad everyone's excited about this...it's great for breakfast with a fried egg on top, great for dinner (had it last night with a zucchini/carrot saute and sweet potato mash...), it's even great on sandwiches for those of you with non-Whole 30 family members. I've loved this recipe for years, and realizing it was Whole30 compliant made my day/night/week! Link to comment Share on other sites More sharing options...
Derval Posted February 14, 2013 Share Posted February 14, 2013 Derval, chef Google said it's called Silverside over there? Does that sound familiar? It's what corned beef is made of. Thanks! I'll ask the butcher. Link to comment Share on other sites More sharing options...
Marcia Posted February 17, 2013 Share Posted February 17, 2013 Am I right that you actually wrap the brisket in foil and then put it in the crock pot? Sounds devine... will definitely give it a try! Link to comment Share on other sites More sharing options...
Susan W Posted February 17, 2013 Share Posted February 17, 2013 Yes Marcia and I tried it. Best recipe for brisket ever. :0) Link to comment Share on other sites More sharing options...
Marcia Posted February 17, 2013 Share Posted February 17, 2013 Yes Marcia and I tried it. Best recipe for brisket ever. :0) Oh great... thanks, Susan! Have never had Brisket before (other than corned beef)... can't wait to try it. Link to comment Share on other sites More sharing options...
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