I got this recipe from the Internet. I can’t remember the URL, but the original recipe came from a guy named Arthur Schwartz. Again, I only followed the ingredients and didn’t use the same quantities as the recipe called. It came out delicious. The slow-cooker really breaks down the meat so it’s fork tender.
- 4 lb brisket (second cut).
- 1 carrot
- 2 stalks of celery
- 4 cloves of finely grated garlic
- 3 sage leaves
- 2 tablespoons of kosher salt
- pepper
- 1 yellow onion, chopped.
Rub both sides of the brisket with salt, pepper and garlic. Throw everything into the slow cooker. Juices will come out of the meat and vegetables and create its own sauce. I made it one night before the meal. Refrigerated it until the fat hardened. Then I scooped out the fat. Before serving, cut the meat perpendicular to the grain and put it in a dish. Pour some of the liquids over it and put it in the oven at 350 F for about 15-20 minutes or until its hot. Like anything else you can make in the slow cooker, it was easy.
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