Beef Brisket Crockpot Recipe

Not from Texas Brisket? This Beef Brisket Crockpot Recipe is Carolina style!

Carolina style barbecue is known for its tangy, savory sauce, long slow cooking and tender, moist meat. You can get all that and more with this recipe for beef brisket in a crockpot.

Simmered all day in molasses, cider vinegar and salsa, the brisket easily shreds at the touch of a fork.

Pile the beef high on toasted hamburger buns, or dig out a French roll and load it up with juicy brisket, red onions, tomatoes and whatever else you can possibly want.

You may want to double the recipe next time, just for the leftovers!

Prep Time: 10 minutes
Ready In: 8 hours

Carolina Style Beef Brisket Crockpot Recipe

3 pound beef brisket
1 jar (16 ounces) salsa - mild, medium or hot - your choice
1/4 cup light molasses
1/4 cup dark brown sugar
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 large yellow onion, sliced
Kosher salt and ground black pepper

Season the brisket with the kosher salt and black pepper. Put the meat in the crockpot, fat side up. Spread the onion slices over the meat.

Whisk together the salsa, molasses, brown sugar, cider vinegar and Worcestershire sauce. Pour the mixture over the onions and brisket. Cover the pot and cook on low for 10 hours or until the meat is fork tender.

Remove the meat from the pot and let it sit for 10 minutes.

Skim the fat from the surface of the sauce and pour the sauce into a container. Carve the meat into slices, cutting against the grain. Lay the sliced meat on a warmed platter and pour some of the sauce over it. Serve the remaining sauce on the side.

Food For Thought - You can make your own salsa with simple ingredients, and make it as spicy (or not) as you like.

Simmer 2 chopped tomatoes with 1/2 teaspoon celery salt, 1/2 teaspoon dried oregano, 3 tablespoons red wine vinegar, 1/2 teaspoon ground cumin, 1 medium jalapeno, seeded and minced, 1 tablespoon dried minced onion, 1/2 teaspoon granulated garlic, 1 teaspoon brown sugar, 1 teaspoon kosher salt, 1 teaspoon ground black pepper and 1 tablespoon chili powder.

Add a little tomato juice if you like a thinner sauce. Simmer for about 10 minutes, then add 1/4 cup fresh cilantro, leaves only, chopped, and 1 clove garlic, minced. Simmer 1 or 2 more minutes, then let the salsa cool. When it's no longer hot, pulse it a few times in a food processor or blender so that it is still chunky.

Adjust any of the seasonings you want to, and if you find a combination you really like, make a double or triple batch and save it for everything else you put salsa on!

Good To Know - If this beef is going to be shredded don't limit yourself to brisket. Beef chuck or rump roast will each benefit from the long slow cooking.

Check the market prices to see what would be more economical for your family.

Yield 8 Servings
Amount Per Serving: Calories 301, Fat 24g, Cholesterol 68mg