Wednesday, April 24, 2013
crockpot honey mustard brisket
I gave you potatoes on Monday. Now it's time for some serious meat. Meat and potatoes! Your next dinner for your man is done. You're welcome :)
It doesn't get easier than this. Of course, your beloved slow cooker will do 99.9% of the work for you. I seared my meat in the morning and slow cooked it all day while I was at school. When I came home, OMG my house smelled insane. I had major guilt for making Buddy suffer through smelling delicious meat all day long, so he may or may not have gotten some of this in his bowl that night.
Oh! And this honey mustard dressing! I used this recipe from Heather's Dish and I am madly in love with it. You can totally use a bottled honey mustard salad dressing for this, but I promise that this one is about 1 minute more work and about a billion times more delicious.
Crockpot Honey Mustard Brisket
1 2-3 pound brisket
salt and pepper
2 cups beef broth
3 tablespoons Worchestire
1 1/2 cups honey mustard dressing (homemade or store-bought)
Heat a couple tablespoons of canola oil in a large skillet over medium-high heat. While skillet is heating, generously rub brisket with salt and pepper on both sides. Lay brisket in skillet fat side down and sear 4-5 minutes. Flip brisket (so now the fat side is up) and sear 4-5 more minutes. Transfer to your slow cooker without flipping the meat (you still want the fat side up!). Pour in beef broth and Worchestire. Pour honey mustard dressing all over the top of the meat. Cover and cook on low for 8-10 hours.
Remove brisket from slow cooker and transfer to a cutting board or large plate. Cover tightly with foil and allow to rest for 20 minutes. After meat has rested, remove foil and slice brisket.
You can serve the meat on its own with a couple sides like I did, but it would also be fabulous in tacos or as a sandwich!