Aunt Randi's Brisket- Crockpot Style

Let me start by saying that I love a good piece of brisket. No matter where I've tried it and who has made it, I've always enjoyed eating it. So I decided about a month ago that it was time to make it myself. My Aunt Randi's brisket is, in my book, the best, so I asked her how she makes it and she gladly shared the recipe. Here's what she said:

"My brisket recipe is very simple. I place the meat in a covered roasting pan. I chop up lots of onions and garlic- I usually put everything in my food processor, but keep the consistency chunky. I add lots of garlic powder, onion powder, salt, pepper and paprika.

I cover the piece of meat about 2/3 way with water, cover and cook at 425 degrees for about 3 hours. I continually baste. The last 45 minutes to an hour, I take off the cover so that the meat browns and the gravy thickens a bit.

If you want to cut up some peeled potatoes, they are delicious to add to the pot- season them a bit. Put them in about one hour before you plan on turning off the oven. They brown up really nice when the cover is taken off.

Yum, Yum enjoy! F.Y.I.- some people add Lipton onion soup mix to the brisket instead of the onions, garlic and seasoning.

Love you, Aunt Randi"

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So the changes I made for the crockpot were as follows:
I put in the meat (it was big, so I had to fold it over itself a bit, but it got smaller as it cooked), covered it almost all of the way with the water, added all the other goodies, and cooked it all on high for 4 hours. Then I added the potatoes and put the crockpot on low for 1 hour. Making it in the crockpot, we got a LOT of delicious beef gravy, some of which we used when we ate the brisket, and some of which I froze (and still have) for a future recipe. Also, since there was a little bit of brisket sticking out the top for awhile while cooking, I did get a baster (I didn't have one, so I decided it was time) and used it every half hour or so. Oh, brisket also has a lot of fat. At the end of cooking, I pulled the meat out of the crockpot and onto my cutting board and trimmed the fat off. Some people would keep it and use it for something else, but I was grossed out by it, so I just threw it away. If you'd like, you can see it on the cutting board in the picture (lovely, right?)

For the potatoes:
I cut up about a dozen fingerling potatoes, shook them up with some vegetable oil, salt, paprika and garlic powder, and submerged them in the crockpot. They were so moist and flavorful at the end and the perfect complement to an already delicious meal.

Thanks, Aunt Randi for sharing the recipe! Can't wait to make this again :)

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