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- March 24, 2020 at 7:48 am #584036
4 lb beef brisket, fat trimmed
1 tbs paprika
1/2 tsp chipotle powde4
2 tsp cumin
2 tsp garam masala
1 1/2 tsp salt
2 tsp black pepper
1 tbs olive oil
1 onion, sliced
1 bay leaf
3 cloves garlic, roughly chopped
1 celeriac, peeled and cut into large chunks
2 stalks celery, chopped
1/4 cup tomato paste
Trim most of the fat off the brisket, but no need to be fanatical about it.
Mix the spices together and rub the meat on all sides with the mix. Refrigerate the meat for anywhere between 1 hour and a day, and take it out 30 min or so before cooking.
Very lightly oil the bottom of the slow cooker and add the onion, bay leaf, and garlic. To cook a drier meat (more like smoked), also add the celery root and celery.
Spread the tomato paste on the bottom of the meat (the non-fat side).
Place the meat on top of the vegetables, and if braising add the rest of the vegetables on top of meat.
Cook for 9 to 11 hours on low.
When the meat is tender, place the meat on a cutting board and the vegetables on a platter. Slice the brisket against the grain into 1/2-inch slices and add to the platter. Serves 10
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