Made on March 9
In the spirit of St. Patrick's Day, I thought it would be fun to have a brisket (but not corn beef brisket, which some people really dislike).
Please click on this link to see the original recipe on epicurious. Also, it is a 2 lb brisket not 5 - 6 lbs. After reading the reviews, I made some modifications to the sauce recipe so, after letting this cook all day in the crockpot I'd suggest tasting the sauce and adding more vinegar if you'd like it zingy, or mustard if you like it mustardy, or brown sugar if you'd like it sweeter, etc....
Here are the steps for cooking...
1. Thaw the night before (since it is cooking for so long it doesn't need to be completely thawed)
2. Place in crockpot in the morning. (The original recipe says to place the vegetables on the bottom but people who reviewed the recipe says that it makes the vegetables too mushy and soak up too much of the sauce. Your call. You can put the vegetables on top of the meat or on the bottom or some on top and some on bottom).
3. Cook on low for 8 hours or on high for 5 hours.
4. Remove the meat to a cutting board
5. Place vegetables in a serving dish and cover to keep warm
6. Make a sludge of cold water and cornstarch (not included) to add to the sauce. Add the cornstarch to the crockpot and turn on high to thicken the sauce up. Also, at this time, add whatever ingredients to the sauce (vinegar, mustard, brown sugar, etc) to your preference.
5. Slice the meat thinly against the grain while the sauce is thickening.
