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:
This looks yum! I'd eat it, dunno about my dh but it looks nice. Looks like it would go perfect with roast veges.
I had some garlic mashed potatoes with it but I think roasted vegetables would be quite nice.
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.
This looks very good. In terms of the potatoes and/or vegetables, could they be cooked as well in the crockpot?
Ginger, You are welcome!
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