Friday, August 12, 2011


Well, this was our second use of the slow cooker and boy was it delicious! Found this recipe in an old cookbook that my mother had.  Very simple ingredients and minimal prep work.  In fact, I prepared it before bed the night before, took it out while getting ready for work so it would warm up to room temperature, popped the crock into the slow cooker base, set the timer and went to work.

Ketchup, onion soup mix and jelly, ready for heating

Sauce after it's heated and ready

First half of brisket in bottom of crock pot

1/2 of sauce poured over first piece of brisket

Second 1/2 of sauce on second piece of brisket ready to cook

Brisket after cooking for 8 hours.

3 1/2 - 4 lb beef brisket, cut in half
1/3 cup of grape or plum jelly
1 cup of ketchup
1 packet of onion soup mix
3/4 tsp of ground pepper

Lightly oil the bottom and sides of the crock pot (olive oil spray works best).
Mix jelly, ketchup, soup mix and pepper in small sauce pan, heating on low just until jelly melts and it's all mixed together.
Put one half of the brisket on the bottom of the crock pot, pour 1/2 the sauce mixture over the brisket.
Place the other half of the brisket on top of this.  Then pour remaining sauce over the top.
Put lid on, and cook on low for 8-9 hours.

It made quite a bit of liquid, much of it from the fat in the meat, but we used a fat separator and got some of the good sauce out to pour over the sliced pieces.  It was falling apart, fork tender.
We served it very simply with some potato salad and our favorite Vinho Verde wine.
Simple, quick, easy, and delicious!


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