"Someone once told me that time was a predator that stalked us all our lives. I rather believe that time is a companion who goes with us on the journey and reminds us to cherish every moment, because it will never come again. What we leave behind is not as important as how we've lived."
-Jean Luc Picard

Wednesday, May 13, 2009

Mustard and Black Pepper Brisket

I was trying to figure out a new recipe for brisket cooked in the crockpot earlier this week.

I pulled some brisket out of the freezer and let it defrost overnight. Then I brushed it on both sides with some brown mustard, and mixed some kosher salt and cracked black pepper together and patted that mixture over the mustard.




Then I placed it in the crockpot and cooked it on high for four hours. I would have done it on low, but I didn't get it in the crockpot early enough.



Results:

I used too much salt, but the brisket was moist and the mustard and pepper flavor was very nice. I scraped off the remaining salt, pepper and mustard mixture, and that did help with the saltiness. I will try this again and cut back on the salt by about 50%.

5 comments:

Amy said...

This looks yum! I'd eat it, dunno about my dh but it looks nice. Looks like it would go perfect with roast veges.

Hairball said...

I had some garlic mashed potatoes with it but I think roasted vegetables would be quite nice.

Ginger said...

I love brisket in the crockpot. I like the idea of brown mustard. I will take your advice and cut back on the salt. Thanks for sharing this.

Jim @ CoolStuffForDads.com said...

This looks very good. In terms of the potatoes and/or vegetables, could they be cooked as well in the crockpot?

Hairball said...

Ginger, You are welcome!