Slow Cooker Beef Brisket
by Hank Hartstein

Brisket Serves: 8 people. Preparation time: 30 minutes. Cook time: 6½ hours.

Wash the brisket in cold water and pat dry with paper towels. Make 9 cuts in the meat and insert 1 garlic clove piece into each cut. Rub the brisket with salt, pepper, garlic powder, onion powder and Emeril's spices on both sides. Pour the vegetable oil in the slow cooker. Put ¾ of the diced onions, carrots and celery in the cooker. Place the brisket on the diced vegetables, fat side up. Cover the brisket with the remainder of the diced vegetables. Add the duck sauce and cold water over the brisket. Sprinkle the peppercorns and bay leaves over the meat. Add ½ to ¾ cup of red wine to taste.

Turn on the cooker to medium heat and cover. Cook for 6 hours and once per hour spoon the juice and vegetables over the meat, keeping it basted. After 6 hours of cooking, turn off the cooker and let sit for 30 more minutes. Serve now or store for the next day by refrigerating the meat and the sauce and vegetables overnight. One hour before dinner, place the meat and sauce in a metal or heat-proof glass pan and bake in an oven for 1 hour at 350° before serving. Slice through at the former cuts.

"Brisket" - Of Middle English origin which came from the Norse term for "cartilage". It is cut from the lower chest of the cow or calf. As such, it requires long cooking times to tenderize the beef tissue. The "fat cap" is left on the brisket by butchers to help keep the meat from drying out during prolonged cooking. The "first cut" or "flat cut" is less fatty than the "second cut", "point", "fat end" or "triangle cut". Brisket is well known in North America (and referred to as "Pot Roast"), as well as in Great Britain (called "Braised or Stewed Beef"), Mexico (called "Suadero"), Hong Kong (served with Noodles), Korea (served grilled), Vietnam (in Phó soup) and Thailand ("Suea Rong Hai").

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