Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, November 3, 2011


2 tbsp chili powder
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1 1/2 lbs beef brisket, trimmed
3 tsp canola oil
2 large onions, thinly sliced
1 cup catsup
1/2 cup bottled chili sauce
1/4 cup molasses*
2 tbsp strong brewed coffee
1/2 tsp hot pepper sauce

Spray a broiler pan with nonstick cooking spray and preheat broiler.

In a cup, mix the chili powder, salt, pepper, and garlic powder.  Rub this mix onto the brisket and place brisket on the broiler rack.  Drizzle 1 tablespoon of the canola oil over the top of the brisket.  Broil 5-inches from the heat for about 5 minutes per side to brown.

While brisket is browning, heat the remaining 2 tablespoons of canola oil in a large nonstick skillet over medium heat.  Add the onions and cook, stirring frequently, just until golden.  Stir in the catsup, chili sauce, molasses, coffee, and hot pepper sauce.

Spread half of the sauce over the bottom of the cooker; top sauce with the brisket.  Top brisket with the remaining half of the sauce.  Cover cooker and cook on low setting for around 8 hours or until meat is tender.

To serve, transfer the brisket to a cutting board and cut across the grain into about 18 slices.  Skim the fat from the sauce and serve with the brisket.

Yield: 6 servings

*You may substitute brown sugar if you do not have molasses.
This brisket makes yummy sandwiches.  May I suggest whole-wheat buns?
Note: File Photo

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