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1 teaspoon onion powder

2 teaspoons dried thyme

½ teaspoon freshly ground black pepper

1 teaspoon celery seeds

4 beef bouillon cubes, crumbled, or

4 teaspoons Better than Bouillon beef soup base

¼ cup firmly packed light brown sugar

2 tablespoons all-purpose flour

One 4-pound brisket, fat trimmed

combine the onions, carrots, potatoes, and parsnips in the insert of a 5- to 7-quart slow cooker. Mix the paprika, garlic salt, onion powder, thyme, pepper, celery seeds, bouillon, brown sugar, and flour together in a small bowl.

rub the mixture over the brisket and transfer the brisket to the cooker. (If the brisket is too large, cut it in half and stack to fit.) Cover the cooker and cook on low for 10 hours, until the brisket is tender.

remove the brisket from the cooker and cover with aluminum foil. Carefully lift the vegetables from the sauce, arrange on a platter, and cover with aluminum foil.

skim off any fat from the sauce and leave in the cooker set on warm. Thinly slice the brisket across the grain and arrange it on a serving platter with the vegetables. Spoon some of the sauce over the top of the brisket, and serve any remaining sauce in a gravy boat.

serves 6–8

Barbecued Brisket

This recipe is an adaptation of one that was popular in the 1970s that used a can of beer, chili sauce, and Lipton’s onion soup mix. It was a no-brainer to make, but the flavor just wasn’t quite there. This version has onions and a simple sauce, with beef that is falling-apart tender and tastes like it belongs at the backyard barbecue. Serve the brisket on soft rolls with coleslaw or potato salad on the side.

4 tablespoons olive oil

3 cloves garlic, minced

1½ teaspoons salt

1 teaspoon freshly ground black pepper

One 4- to 5-pound flat cut brisket, fat trimmed

4 large onions, thinly sliced

1½ cups ketchup

2 cups tomato purée

1 teaspoon Tabasco sauce

½ cup firmly packed light brown sugar

¼ cup molasses

¼ cup Dijon mustard

combine 2 tablespoons of the oil, the garlic, salt, and pepper together in a small bowl. Rub the mixture all over the brisket.

heat the remaining 2 tablespoons oil in a large skillet over high heat. Add the meat and brown on all sides. Transfer the brisket to the insert of a 5- to 7-quart slow cooker. Add the onions to the same skillet over medium-high heat and sauté until the onions begin to soften, 5 to 7 minutes.

add the remaining ingredients to the skillet and stir to combine. Transfer the contents of the skillet to the cooker, lifting the meat, and evenly distribute it in the cooker. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours.

remove the meat from the slow cooker, cover with aluminum foil, and allow to rest for 15 minutes. Skim off any fat from the sauce, pour the sauce into a saucepan, and boil to reduce and concentrate the flavor, about 10 minutes.

taste the sauce and adjust the seasonings. Slice the meat at an angle across the grain and transfer back to the slow cooker.

pour the sauce over the meat and leave in the cooker set on low until ready to serve, for up to 4 hours.

serves 6–8

Texas Smoked Brisket

Lighting the barbecue or the smoker in the dead of winter in Minnesota isn’t my idea of a great time, but with a slow cooker, you can “smoke” a brisket and enjoy the flavor of barbecue all year-round! Spicy and smoky, this brisket is perfect to serve on rolls with pinto beans and slaw on the side. Yee haw!

4 medium onions, cut into half rounds

2 tablespoons sweet paprika

2 chipotle chiles in adobo, minced

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

¼ cup firmly packed light brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons apple cider vinegar

One 4-pound brisket, fat trimmed

1 cup ketchup

spread the onions on the bottom of the insert of a 5- to 7-quart slow cooker and turn the machine on low. Stir the paprika, chiles, pepper, cumin, sugar, Worcestershire, and vinegar together in a small bowl.

rub the mixture over the brisket and place the brisket on top of the onions