Ah brisket, the food of my people. Every now and again, I crave this tender, fatty cut of meat. But this isn’t your grandma’s recipe, swimming in ketchup and vinegar. This very simple dish only relies on time and the natural flavor of the meat.
Serves 4. Top with braising liquid and pair with roasted brussel sprouts and sweet potato apple kugel.
1 1/2 pounds of brisket
2 teaspoons garlic powder
1 tablespoon minced, dried onions
Salt and freshly ground pepper
A knob of butter
1. Combine all ingredients in the crock pot and cover brisket halfway with water.
2. Let cook on low for eight hours on low or four hours on high.
3. Meat is done when it is literally falling apart.