To really put this brisket over the top, cut the cooked brisket into large chunks, toss it with the rootbeer BBQ sauce (recipe in post below), pile it on crusty rolls, and top it with creamy coleslaw. So messy and so good!SPICE-RUBBED BRISKET
2 tablespoons dry mustard
2 tablespoons dry thyme
2 tablespoons ancho chile powder *
1 tablespoons ground coriander
1 tablespoons pimenton (a Spanish smoked paprika)
1 teaspoon ground cumin
2 teaspoons ground anise seed
1 tablespoons ground ginger
1/4 cup light brown sugar
one 5-pound first-cut brisket
kosher salt and freshly ground pepper
olive oil
2 large Spanish onions, diced
3 medium carrots, peeled and diced
3 celery stalks, diced
1 head of garlic, unpeeled, cut in half horizontally
-Preheat a 6 1/2 quart slow cooker to Low. Combine the first 9 ingredients in a small bowl.
-Salt and pepper the brisket on both sides. Rub the brisket with a little olive oil. Generously coat the brisket on both sides with the rub.
-Place the onions, carrots, celery and the garlic in the slow cooker insert. Lay the brisket, fat side up on top of the vegetables. Cover and cook on Low for 8 hours.
-Trasfer the brisket to a cutting board or platter, cover loosely and let it cool completely before slicing.
-Strain the drippings through a fine-mesh strainer into a storage container. Discard the vegetables. Cover and refrigerate until the fat rises to the top and hardens. Remove and discard the fat. The broth can be served, reheated, as a sauce with the sliced brisket. Serve the Root Beer BBQ sauce if you like.
*Ancho chiles are dried polcano peppers. You can purchase dried ancho chiles from many grocery stores and Mexican markets or online and make your own powder.
To make the powder: Stem and seed the chiles. Tear them into peices, place in a spice grinder (I use a coffee grinder that I have strictly designated to spice grinding). And process to a powder. Strain any large peices and reprocess them.
Store in a tightly covered container away from light for up to 3 months.
2 tablespoons dry thyme
2 tablespoons ancho chile powder *
1 tablespoons ground coriander
1 tablespoons pimenton (a Spanish smoked paprika)
1 teaspoon ground cumin
2 teaspoons ground anise seed
1 tablespoons ground ginger
1/4 cup light brown sugar
one 5-pound first-cut brisket
kosher salt and freshly ground pepper
olive oil
2 large Spanish onions, diced
3 medium carrots, peeled and diced
3 celery stalks, diced
1 head of garlic, unpeeled, cut in half horizontally
-Preheat a 6 1/2 quart slow cooker to Low. Combine the first 9 ingredients in a small bowl.
-Salt and pepper the brisket on both sides. Rub the brisket with a little olive oil. Generously coat the brisket on both sides with the rub.
-Place the onions, carrots, celery and the garlic in the slow cooker insert. Lay the brisket, fat side up on top of the vegetables. Cover and cook on Low for 8 hours.
-Trasfer the brisket to a cutting board or platter, cover loosely and let it cool completely before slicing.
-Strain the drippings through a fine-mesh strainer into a storage container. Discard the vegetables. Cover and refrigerate until the fat rises to the top and hardens. Remove and discard the fat. The broth can be served, reheated, as a sauce with the sliced brisket. Serve the Root Beer BBQ sauce if you like.
*Ancho chiles are dried polcano peppers. You can purchase dried ancho chiles from many grocery stores and Mexican markets or online and make your own powder.
To make the powder: Stem and seed the chiles. Tear them into peices, place in a spice grinder (I use a coffee grinder that I have strictly designated to spice grinding). And process to a powder. Strain any large peices and reprocess them.
Store in a tightly covered container away from light for up to 3 months.
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