What you’ll need…
1 Tablespoon Olive Oil
salt
1 Tablespoon BBQ Rub
5 lb beef brisket
1 cup beef stock
1 sweet onion, rough chopped
2 tsp dried herbs de provence
2 cups Organic BBQ sauce
1 tsp horseradish
1 tsp worchestire sauce
1 Tablespoon maple syrup
1 Tablespoon rice vinegar
Simply salt both sides of the beef and rub with the BBQ spice mix, get a wide-bottomed saucepan up to medium-high heat, and get the oil hot. Sear both sides of the beef for about 1 or 2 minutes per side. Meanwhile, put the onion, herbs, and beef stock into the crockpot, and when the beef is finished place it on top, set the slow-cooker to 10 hours, on high heat (it will depend on your cooker’s settings, some will work better on low, but my cuisinart needs the high setting), and let it cook off. When it is finished cooking, the meat should be falling off the bone. Remove the bone and any obvious fat, strain off the juices and set aside, and put the beef back in the pot with the BBQ sauce, horseradish, worchestire, maple syrup and vinegar and let simmer for another hour. Pull the beef apart with a fork, and it’s ready to go! Enjoy with some bitter greens or broccoli rabe. If you’re not dieting, it would also make a fantastic filling for a sandwhich with some shredded cabbage coleslaw stuffed inside with it! Just sayin’…
With the juices you strained off, simply put into a container and set in the freezer for an hour. The fat will congeal on top and remove easity, leaving behind a fabulous, rich tasting demi-glaze you can use for stocks and sauces!
