Slow cooked brisket
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- beef brisket
- **head of garlic
- **jalapeno or hungarian peppers
- **black pepper, cumin, salt
2Trim off some of the excess fat if desired. Place brisket in roaster and put in enough water to completely cover it. Cut garlic head in half, no need to peel each one, slice onion into 4 pcs, and cut one or two jalapeno or hungarian peppers in half. Place all in roaster. I add about 2 tsp of cumin and black pepper and about 1 tsp of salt.
5Now chop into smaller pcs. I like to re season mine at this time. I place it in a large baking pan, add more cumin, granulated garlic, granulated onion and salt if needed. Then I dip a little broth out and drizzle over it. Then mix it altogether with your hands. You can store it this was in ziploc bags or freezer containers and freeze, then warm later, or you can place back into small pan and reheat for about 30 min to allow the season to settle in.
6Remove broth once cooled to a container(s) and refrigerate over night, then skim fat off and divide into smaller portions to freeze. This was an 11+ lb brisket and I got one gallon of beef broth from it.