Webcup light brown sugar. 1. teaspoon onion powder. 1. teaspoon smoked paprika. 3. large carrots, peeled, halved if thick, and cut into 2-inch pieces. Somewhere …
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See Also: Bbq Recipes, Brisket RecipesShow details
Instructions In a large pan, add 2 Tablespoons (30 ml) of olive oil. Add the other 2 Tablespoons of olive oil to the pan and sauté the onions, garlic, mushrooms, green bell pepper, and Jalapeño pepper. Place the brisket and the sautéed vegetables into a slow cooker. Shred the meat in the slow cooker and cook for 1 more hour.
Mix the garlic powder, onion powder, paprika, salt and pepper in a small bowl and sprinkle over the brisket, patting it down all over the meat. Heat the avocado oil over medium high heat in a Dutch oven.
What most Jewish-style briskets share in common is a sweet component in the braising liquid. In this Jewish brisket, I rely on ketchup and brown sugar to add a touch of sweetness, but other recipes might call for white sugar, chili sauce, or even Coca-Cola. To contrast the sweetness, I like to incorporate a generous glug of red wine.
Spoon the sauce in between the slices and cover the pan tightly with aluminum foil. Heat the brisket until it’s warmed through, about 60 to 90 minutes. If you prefer, you can also reheat the brisket in a slow cooker on High for about 60 minutes.