Risket Easy Crockpot Brisket

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Risket 🥩 Easy Crockpot Brisket

Description:

This Easy Crockpot Brisket recipe, affectionately called “Risket,” delivers tender, juicy beef with minimal effort. Perfect for busy weekdays or cozy weekend dinners, the slow cooker does the heavy lifting, infusing the brisket with rich flavors and a melt-in-your-mouth texture. The savory blend of spices, garlic, and optional vegetables complements the beef beautifully, making it ideal for family meals, gatherings, or meal prep.

Ingredients:

For the Brisket:

  • 3–4 lb beef brisket

  • 1 tbsp olive oil

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

For the Crockpot Sauce:

  • 1 cup beef broth

  • 1/2 cup ketchup

  • 1/4 cup Worcestershire sauce

  • 2 tbsp brown sugar

  • 2 tbsp apple cider vinegar

  • 3 cloves garlic, minced

  • 1 onion, sliced

  • Optional: 2 carrots and 2 celery stalks, chopped

Instructions:

  1. Prep the Brisket:

    • Pat the brisket dry. Mix salt, pepper, paprika, garlic powder, and onion powder. Rub evenly over the brisket.

    • Heat olive oil in a pan over medium-high heat. Sear brisket 3–4 minutes per side until browned. This locks in flavor.

  2. Prepare the Crockpot:

    • Place onions (and optional vegetables) at the bottom.

    • Mix beef broth, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, and garlic. Pour over the brisket.

  3. Slow Cook:

    • Cover crockpot and cook low for 8–10 hours or high for 4–5 hours. Brisket is done when fork-tender.

  4. Finish and Serve:

    • Remove brisket and let rest 10 minutes before slicing against the grain.

    • Optional: Thicken sauce by simmering it on the stove with 1 tbsp cornstarch mixed in 2 tbsp water. Serve over brisket.

Notes:

  • Searing: Skipping searing is possible, but browning enhances flavor.

  • Vegetables: Carrots, celery, or bell peppers absorb the juices and make a natural side.

  • Storage: Store leftovers in an airtight container for up to 4 days or freeze for 2–3 months.

Tips:

  • Slice against the grain for maximum tenderness.

  • For extra flavor, marinate brisket overnight in spice rub or sauce.

  • Use a fat separator to remove excess grease from the sauce for a cleaner taste.

  • Add a splash of red wine to the sauce for depth.

Servings:

  • Serves 6–8 people

  • Great for meal prep or sandwiches the next day.

Nutritional Info (Per Serving, Approximate):

  • Calories: 450 kcal

  • Protein: 38g

  • Carbohydrates: 15g

  • Fat: 26g

  • Fiber: 2g

  • Sodium: 720mg

Values may vary depending on brisket size and added vegetables.

Benefits:

  • High Protein: Supports muscle repair and satiety.

  • Slow Cooking: Retains nutrients and enhances flavor without added fat.

  • Rich in Iron & Zinc: Essential for energy production and immune health.

  • Versatile: Can pair with healthy sides like roasted vegetables or mashed potatoes.

Q/A for Risket 🥩 Easy Crockpot Brisket:

Q: Can I cook this without a crockpot?
A: Yes! Use a Dutch oven, cover, and slow cook in a 300°F oven for 3–4 hours until tender.

Q: How do I make it spicier?
A: Add 1/2 tsp cayenne pepper or a chopped jalapeño to the spice rub.

Q: Can I use another cut of beef?
A: Chuck roast works well and will be equally tender.

Q: Can I make it ahead of time?
A: Absolutely! Make a day ahead, refrigerate, and reheat gently to let flavors meld.

Q: How do I keep it from drying out?
A: Keep the brisket submerged in the sauce during cooking and cook low and slow for best results.

This recipe gives a rich, comforting, melt-in-your-mouth brisket with minimal effort. The slow cooker truly makes it effortless, perfect for a delicious home-cooked meal.

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