Before 10 am, 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.
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 10 am, 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.
Root Beer Brisket Ingredients //
- 1 (3 1/2 pound) brisket, trimmed
- salt and pepper
- 1 onion, sliced
- 1 (4-ounce) can of 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
How to Make // The Steps
Step 1: Trim your brisket if it has a lot of fat. Season well with salt and pepper. Both sides.
Step 2: 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.
Step 3: Transfer the brisket to your slow cooker. Cover the top with sliced onions.
Step 4: Mix together tomato paste, barbecue sauce, Worcestershire sauce, Dijon, garlic, and brown sugar. Season with salt and pepper.
Step 5: Pour the sauce over the brisket.
Step 6: Pour over root beer.
Step 7: Cover and cook on LOW for 6 hours.
Step 8: 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.