I love anything that has to do with barbecue. The smoke, the sauce, the juicy meat…my mouth is watering just thinking about it. The last time I made brisket I coated it with a spicy and smokey rub and smoked it for about 7 hours, it was delicious. Tender, smokey, and juicy. However, I was house bound all day because I was tending to the brisket! Replenishing the wood chips, making sure the grill wasn’t too hot or too cold. It was a laborious experience.
So for a lighter version and definitely more convenient, I make my BBQ brisket in my slow cooker.
I adapted my recipe from the Cooking Light Slow Cooker Cookbook
- 2 ea onion, large, sliced
- 3# beef brisket, all visible fat trimmed
- 2 tbsp flour
- 1 tbsp salt
- 1 tsp black pepper
- 12 oz chili sauce
- 2 tbsp horseradish, prepared
- 2 tbsp brown sugar
- ½ C light beer
- 2 ea chipotle peppers, chopped
- 5 ea garlic cloves, minced
Spray the slow cooker with non-stick cooking spray. Slice the onions into ¼” pieces. Place half of the onions on the bottom of the slow cooker. Season the onions with salt and pepper.
Cut the brisket into 4 pieces. In a large Ziploc bag, add the flour, salt, and pepper and mix together. Put the brisket into the bag and toss together, making sure the flour has evenly coated the 4 pieces of brisket.
Place the brisket in the slow cooker on top of the onions. Pour the remaining flour from the Ziploc on top of the brisket. Top with the other half of the sliced onions. Season again with salt and pepper.
Make your sauce. Combine chili sauce, horseradish, brown sugar, beer, chipotle peppers, and garlic cloves in a bowl. Season with salt and pepper. Pour this mixture over the onions and brisket.
Turn your slow cooker on high and cook for one hour. After the first hour, turn your slow cooker to low and cook for another 7 hours or until tender.
And what goes better with BBQ than some crispy, cool, and creamy coleslaw? Usually coleslaw is laden full-fat mayonnaise and sour cream. I lighten up my coleslaw by using reduced-fat mayonnaise and sour cream. The addition of horseradish creates a hint of spice and pairs perfectly with the sweet, succulent brisket.
- ½ head green cabbage, shredded
- 1 ea large carrot, grated
- 1 ea bell pepper, roasted and sliced
- 5 ea radishes, sliced
- ¼ cup cilantro, rough chop
- ¼ C scallions, thinly sliced
- 6 TBSP horseradish
- 1/3 C reduced fat sour cream
- 1/3 C reduced fat mayonnaise
- 2 tbsp honey
- 3 tbsp rice vinegar
- 1 tbsp poppy seeds
- 1 tbsp celery salt
After you have shredded your cabbage, place it into a colander and sprinkle with 1 tablespoon of salt. Let this sit for 30 minutes.
Combine cabbage, carrot, bell pepper, radishes, cilantro, and scallions.
Make your dressing. Combine horseradish, sour cream, mayonnaise, honey, rice vinegar, poppy seeds, and celery salt. Season with salt and pepper to taste.
Dress your vegetables with your horseradish dressing. Let the coleslaw hang out in your frig for at least one hour and serve it along your sexy and saucy brisket. Mmmm….I just drooled on my keyboard!