This was my first attempt at making a beef brisket. I thought I would slap that bad boy in the slow cooker with a bit of barbecue sauce and maybe some beer, but after I got home with the meat, I realized I didn’t have the right ingredients. I looked at one recipe—damn, I didn’t have chili sauce. Looked at another—needed ketchup, and we just ran out. Defeated, I seasoned the beef with a spice rub, set in the fridge and went to sleep.
The next two days, life happened. Tuesday night E and I went to a concert in Central Park, then grabbed dinner downtown. When we came home, two drinks into the evening, I was in no condition to cook any brisket.
On Wednesday, I had four (!) functions to go to, all ending with another concert where Eminem was performing. I came home late again, but I dragged my tired bones into the kitchen, clacky-clacking in my high heels, and yelled at E. “How long do you think brisket stays good in the refrigerator?” I asked.
I reached into the fridge and smelled the beef. Still seemed good to me.
Thursday night I had a work meeting, which led to more drinks and another late arrival home. E had already eaten sushi ( E only eats sandwiches when I make them for him!). Nevertheless, I decided I was going to cook that meat if it was the last thing I do.
I didn’t even take off my work dress or my heels. At 11 PM, when most people were already in their PJs, I grabbed some barbecue sauce and honey, sliced onions, added some seasoning and got that slow cooker going, careful to not get any sauce or spices on my work dress. I hummed lyrics to Em’s “Lose Yourself” as I washed the dishes. “You only get ONE SHOT! Do not miss your chance to blow….”
The next morning, the whole kitchen smelled like honey barbecue. I took the beef out of the slower cooker and sliced off a small piece. Wow. That was some pretty fine, sweet beef. I cut up the meat and assembled a mini sandwich, just enough of a snack for E to taste, before leaving for work. I figured we could have the rest for dinner.
E snapped a photo of the sample sandwich and sent it to me by the time I got to work. Only a small bite was left. Clearly it was worth the wait.
1 4 to 5 pound beef brisket
1 red onion, chopped
4 cloves garlic, chopped
1/2 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/3 cup honey
1 cup barbecue sauce
3 tablespoons beef rub
1 teaspoon black pepper
Season beef brisket: rub beef rub seasoning all over that bad boy, and let sit for at least an hour. Or overnight. Or, up to four nights tightly sealed in the refrigerator. But don’t let sit for longer than that. As in, don’t be me.
Next, get your slow cooker ready. Throw chopped onion, garlic, paprika, cumin, cayenne pepper, honey, barbecue sauce and black pepper into slow cooker, and stir briefly. Then, lay beef inside, fatty side up. Ladle a few spoonfulls of sauce from inside the Crock-Pot over beef. Cook for 10 hours on on low (or, if you’re in a rush, on high for 4 hours).
When done, remove beef from slow cooker, and cut thin slices against the grain lengthwise. Stack slices of beef onto bun, adding more bbq sauce on top. Serve.