Did you know that I have a brand spankin’ new Facebook page? I do. It is so cute, it hurts.
I realized that making a Facebook fan page so-cute-that-it-hurts was above my skill set, so I did what any girl would do, I hired out. (The girls at Tarte are amazing. I highly recommend them.) I went to my Facebook page to answer a reader question, and imagine my surprise when I found this gorgeousness in place of my sad and tired old one. There she was, all pretty and organized, and best of all – MINE! I love it so much that I spend a lot more time over there. And you know what happens over there? We talk about stuff. Real conversations. About all kinds of stuff. Downton Abbey. Cool stuff around the Interwebs. You get the idea. You can view my Instagram feed (I am bakedbree if you would like to follow me). You can also see my new Baked Bree Pinterest Boards. Take a look around. There is some really fun stuff, and it is going to be changing. New things will be added and it will be updated frequently.
Yesterday on my Facebook page, I mentioned that I was in a cooking mood, and that I was busting things out of my kitchen. Before 10am, I had already made 3 things. I mentioned that I was making this root beer brisket. I got quite a few requests for the recipe. As much as I would like to, I don’t blog everything that I cook at home. In fact, I don’t even blog some of the things that I make with the intention of blogging them. But, that being said, if you ask me for a recipe, I try my hardest to give it to you. What can I say? I am a people-pleaser. And if we were not having a conversation about it on Facebook, you would not be seeing it here today, (or in such a timely manner might I add). This brisket really was delicious, and worth being shared. So, come on over. Like me. Because I really like you, and I want to get to know you better.
1 (3 1/2 pound) brisket, trimmed
salt and pepper
1 onion, sliced
1 (4-ounce) can tomato paste
1 cup barbecue sauce (I like Stubb’s Sweet Heat)
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon mustard
4 cloves minced garlic
1/4 cup brown sugar
1 1/2 cups root beer
Add the brisket to a very hot pan. Brown on both sides. My slow cooker has a browning feature, so I can do it directly in my slow cooker. The lazy girl in me loves that I do not have to dirty an extra pan.
Mix together tomato paste, barbecue sauce, Worcestershire sauce, Dijon, garlic, and brown sugar. Season with salt and pepper.
From here, you can slice and serve. Maybe a potato or a vegetable? This makes enough for at least two meals in my house, maybe even three. Tonight, I am going to shred the leftovers and make a barbecue beef sandwich. This is incredibly versatile. I have even used leftovers for crazy good tacos. It reminds me of my Passover Brisket, but less sweet.
- 1 (3½ pound) brisket, trimmed
- salt and pepper
- 1 onion, sliced
- 1 (4-ounce) can tomato paste
- 1 cup barbecue sauce (I like Stubb’s Sweet Heat)
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons Dijon mustard
- 4 cloves minced garlic
- ¼ cup brown sugar
- 1½ cups root beer
- Trim your brisket if it has a lot of fat. Season well with salt and pepper. Both sides.
- Add the brisket to a very hot pan. Brown on both sides. My slow cooker has a browning feature, so I can do it directly in my slow cooker. The lazy girl in me loves that I do not have to dirty an extra pan.
- Transfer the brisket to your slow cooker. Cover the top with sliced onions.
- Mix together tomato paste, barbecue sauce, Worcestershire sauce, Dijon, garlic, and brown sugar. Season with salt and pepper.
- Pour the sauce over the brisket.
- Pour over root beer.
- Cover and cook on LOW for 6 hours.
- Slice and serve.