From the blog Stuff I Make My Husband, original recipe found online.
- Carbohydrate 7.37824538776418 g
- Cholesterol 112.49090776 mg
- Fat 13.6545153752938 g
- Fiber 0.821307701798291 g
- Protein 48.0396571645833 g
- Saturated Fat 4.80514787627692 g
- Serving Size 1 1 Serving (377g)
- Sodium 5391.57018920019 mg
- Sugar 6.55693768596589 g
- Trans Fat 2.01251319473992 g
- Calories 349 calories
Step-by-step
- Combine all the ingredients except for the brisket in your slow cooker.
- Add the brisket, fat side up. Spoon some of the liquid over the top.
- Cook on low for 8-11 hours or until very tender.
- Trim off the top fat layer (or leave it on if you prefer) and slice the brisket. Serve with extra jus and horseradish and/or BBQ sauce.
Replacing the cider vinegar with fresh lemon juice introduces a sharper citric acid profile that alters the final braising liquid, though the core chemical tenderizing action remains similar across both ingredients. Understanding how to manage equipment constraints and long cooking cycles ensures the beef breaks down correctly without drying out.
Equipment Requirements and Workarounds
The slow cooker acts as a sealed moisture chamber, which prevents evaporation entirely and requires careful liquid management. Standard units vary significantly in wattage and thermal distribution, meaning an eight-quart cooker will heat differently than a six-quart model, often necessitating a closer check at the eight-hour mark to monitor tenderness. If the appliance lacks a tight-fitting lid, covering the interior with a layer of heavy-duty aluminum foil before placing the glass lid on top will trap escaping steam and maintain the necessary internal moisture level for proper collagen conversion.Managing Substituted Ingredients
Trading cider vinegar for lemon juice shifts the balance of acidity, which reacts with the soy sauce and beef broth to season the meat during the long ten-hour exposure window. When substituting cider vinegar at a two-tablespoon measure for the quarter cup of lemon juice called for in the recipe, the lower volume of acid must be compensated for by ensuring the total liquid volume still adequately submerses the lower portion of the brisket.
