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Author Notes: In an effort to avoid being a short order cook, I am on a never-ending search for recipes that will appeal to both my adventurous, protein loving, health conscious brother and my insanely picky Dad. My Dad generally won't eat anything with "things" in it (his term, which refers to chopped onion or bell pepper, any and all vegetables, etc.), but I have found I can push his boundaries in terms of spice. I stumbled upon a "Passover Brisket" recipe from Emeril Lagasse, and with some changes I was able to create something that not only my brother and Dad love, but also can be made in the slow cooker. Triple win! —Megan
Serves 4 to 6 people
- 3-4 pounds brisket
- Kosher salt
- black pepper
- 1 14 oz can beef broth
- 1 whole white onion, sliced in half
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 cup ketchup
- 1 tablespoon Sriracha
- 1/2 cup brown sugar
- 1 teaspoon smoked spicy paprika
- Add beef broth and onion halves to the slow cooker insert. (Alternatively, you could slice the onion into half moons and caramelize them before adding them to the slow cooker. I don't, because again, my Dad would not eat it if it had pieces of onions in it.)
- Generously salt and pepper the brisket, and add it to the slow cooker.
- In a separate bowl, mix onion and garlic powders, ketchup, Sriracha, brown sugar, and paprika. Slather on top of brisket.
- Cook on low for 8 hours. Remove onion halves and discard. Slice brisket across the grain, and serve with sauce.