Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.
Slow Cooker Beef Brisket
1 tablespoon Turmeric from Milford Spice Company
1/4 teaspoon Cayenne Pepper
1 teaspoon Paprika
Salt and Black Pepper
2 Large Onions cut into thick slices
3 Bay Leaves
5 Whole Garlic Cloves
Corn Starch or Potato Starch for Kosher
Use an 10-inch Cast Iron Pan. You also need an 8-Quart Slow Cooker.
Take your meat and trim most of the fat from the Brisket. I separate into two pieces—the point and the flat—taking off all the connecting tissue. Salt and pepper the beef. In a cast iron pan place the meat and sear all sides of the beef. Set aside. Cut Onions into thick slices and place in the slow cooker. Add 3 Bay Leaves and 5 Garlic Cloves. Place the meat on top of the Onions.
In a bowl pour 1-1/2 cups of water. Whisk in 1 teaspoon of Turmeric from Milford Spice Company. Add 1/8 teaspoon Cayenne Pepper. Add Paprika and Salt and pepper.
Now take mixture and add to the cast iron pan. Heat until simmering and scrape the brown bits off the bottom of the pan.
Pour mixture over the meat in the slow cooker. Cover and set the cooker to 8 hours.
After 8 hrs. take the beef out of the cooker and put on a platter and cover. Using a fat separator, strain the vegetables out and pour just the sauce minus the fat in a sauce pan. Make a slurry of Corn Starch or Potato Starch and cold water. Bring sauce to a boil and add the slurry whisking constantly until as thick as you like. Now cut the meat against the grain and pour the finished sauce over the Brisket. Add parsley over the top. This dish is better the next day, if you have any left.