So I've been trying to plan meals early in the week, and then working with the homie at work (shout out AB!) to plan out easy meals that don't require me to be in front of the stove for 3 hours every night.
She told me about some really good and healthy nachos she made using skirt steak. I thought it might be good with brisket, so that Sunday I meal prepped my brisket in the crockpot. It was AMAZING!
I added a few liquids to a small brisket, cooked it in the oven on a low temp, and 7 hours later, it was perfect!
On Sunday we ate it with roasted herb potatoes and green beans. On Monday we ate leftovers, and then on Wednesday, I made nachos with what was left. I'll post that recipe later......but first......
1/2 lb Brisket
1 c. of Red Wine ( I used Trader Joe's Brand)
3/4 c. Chicken Broth
1/4 c. Liquid Smoke Mesquite Flavor
3/4 c. Soy Sauce
1/4 c. Worcestershire Sauce
1 tsp. Meat Tenderizer
Preheat oven to 300 degrees. Place Brisket in a large dutch oven, fat side up. Mix all liquid ingredients together. Sprinkle meat tenderizer over brisket (fat side). Pour all liquid ingredients over the brisket and cover with dutch oven lid. Place in oven and cook for 6-8 hours. I cooked mine for 7 and it was perfect. Once you take it out let it rest on top of the stove for 30 minutes. Remove fat layer and cut. Place back in the liquid to let the meat absorb more liquid. Enjoy.
* If you can't find the brisket in 1/2 lb, you can double the recipe, or have your butcher cut it for you.