Sunday, 13 March 2016


Carole's chatter: Brisket

This is one of my first attempts at cooking brisket at all, let alone in the slow cooker.  The results were ok but I'm sure most of you could do it much better.

I marinated the brisket overnight in a mix of tomato paste, sherry, chilli oil, Worcestershire sauce, sherry vinegar and salt and pepper.

Then I cooked it wrapped in foil in the slow cooker for 7 to 8 hours on low. I turned it over once.  It wasn't totally covered in liquid.  Is this a mistake?

When it was done I took it out and poured the sauce (separating out the fat) into a pan, added cream and butter and reduced it.  When I checked the sauce for seasoning I found it a bit acidic so I added half a teaspoon of maple sugar.


  1. Feel free to delete this comment because this is my old blog which I'm not that bothered about driving traffic to but I wouldn't have wrapped in foil. Here is a pot roast recipe.

    and a more Mexican recipe:

    I also think your marinade may have been too acidic so may have toughened the meat?

  2. My sister-in-law has a recipe with dried onion soup and catsup that everyone loves. She was doing it before the slow cooker was invented -- and it was definitely done in foil. Online I found quite a few recipes with these ingredients.

    best... mae at

  3. I am right in the middle of brining my brisket for St. Pat's. Using the Ruhlman technique.

  4. It's always good to try new things/techniques. It certainly looks good. ;-)

  5. You've made me want to try making some brisket in the slow cooker soon. Haven't heard of using foil, though.

  6. Your dish looks great! It makes me want to get my slow cooker out!

  7. Oh, I love brisket! My husband smokes them on the charcoal grill but one of my favorites is a Texas Oven Baked recipe which I use in the oven. It's great, get the seasoning in and let it roast for ages. You can go out and do other things.
    I like your recipe but don't know how to cut down on the acidic part.

  8. I adore brisket. I usually roast it low and slow in the oven.


Your comments are most welcome. Cheers