The Secret to Perfect Slow Cooker Brisket
I have had a curse all my life: the ability to turn any fine-cut of meat into hard shoe leather. I never could figure it out, how most everyone else could end up with perfect, tender, melt-in-your-mouth meat! But a tip from my 93 year-old grandmother changed all that…
Granny says, ” First of all, NEVER add water!”. Okay, so there was my first mistake. “All you’re going to do is boil the sh** out of it.” Alright, Granny, so I’ve been a bad girl. Can we move on, please?
To put all of Granny’s advice in a nutshell, follow these instructions:
1. Simmer 1 quart of water and 1 cup of salt (Granny says use the cheap stuff) in a saucepan until salt is dissolved.This is called a brine.
2. If you prefer, you can add a tablespoon of pepper corns, a teaspoon of ground mustard and a teaspoon of ground cloves at this point, but it’s totally optional.
3. Allow solution to cool, either on the stove or put in a container in the refrigerator. However you like.
4. After solution (brine) is cool, put your cut of brisket in a gallon -size zip-top baggie with as much of your brine solution as will fit. Support it with a dish of some kind, just in case you have a leak. Put in refrigerator for at least 24 hours for brisket, or if you are daring, leave it there for approximately five days to create Corned Beef.
5. When you are ready to cook your brisket (or corned beef), remove from baggie and discard brine. Wrap meat with aluminum foil TIGHTLY, and as Granny says, “Cram it into the crock pot!” The juices from the meat will collect in the bottom and that’s just fine- they make fantastic gravy later!
6. Cook on low for eight hours.
This yields the most amazing, super-tender meat I’ve ever tasted. My husband’s eyes rolled back into his head, and then he asked me where I bought the meat from. He He! The Curse of the Shoe Leather Meat has been lifted- thanks to some pearls of wisdom from Granny.