Ingredients with Measurements:
- 4-5 lb beef brisket
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 cup tomato sauce
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp chili powder
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Season brisket with salt and pepper and sear on both sides until browned.
3. Transfer brisket to a slow cooker.
4. In the same skillet, sauté onion and garlic until softened.
5. Add beef broth, tomato sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and chili powder to the skillet. Stir to combine.
6. Pour the sauce over the brisket in the slow cooker.
7. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the brisket is tender and falls apart easily.
8. Remove the brisket from the slow cooker and let it rest for 10-15 minutes.
9. Slice the brisket against the grain and serve with the sauce.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 hours on low or 4-5 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 23g
Protein: 38g
Sodium: 530mg
Sugar: 19g
Substitutions for ingredients:
- You can use chicken broth instead of beef broth.
- You can use ketchup instead of tomato sauce.
- You can use honey instead of brown sugar.
- You can use balsamic vinegar instead of apple cider vinegar.
- You can use regular paprika instead of smoked paprika.
- You can use cumin instead of chili powder.
Variations:
- You can add chopped vegetables such as carrots, celery, and bell peppers to the slow cooker.
- You can add a can of diced tomatoes to the sauce.
- You can add a tablespoon of Dijon mustard to the sauce.
- You can use pork shoulder instead of beef brisket.
Tips and tricks:
- Searing the brisket before cooking it in the slow cooker adds flavor and helps to lock in the juices.
- Letting the brisket rest before slicing it helps to keep it moist and tender.
- You can make the sauce ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a covered dish in the oven at 350°F until heated through.
Presentation ideas:
Serve the sliced brisket on a platter with the sauce drizzled over it.
Garnishes:
Sprinkle chopped fresh parsley or cilantro over the brisket before serving.
Pairings:
Serve with mashed potatoes, roasted vegetables, or a green salad.
Suggested side dishes:
- Garlic mashed potatoes
- Roasted carrots and parsnips
- Grilled asparagus
Troubleshooting advice:
- If the brisket is tough, it may need to cook longer in the slow cooker.
- If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water).
Food safety advice:
- Make sure the internal temperature of the brisket reaches 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Booyah is a traditional stew that originated in Belgium and was brought to the United States by Belgian immigrants. It is a hearty soup made with meat, vegetables, and sometimes rice or potatoes.
Flavor profiles:
This recipe has a sweet and tangy flavor from the brown sugar and apple cider vinegar, with a smoky and slightly spicy kick from the smoked paprika and chili powder.
Serving suggestions:
Serve with crusty bread to soak up the sauce.
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