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“In ‘Slow Cooker: The Best Cookbook Ever’ by Diane Phillips”
READY IN:
11hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Spread the onions on the bottom of the insert of a 5- to 7-quart slow cooker and turn the machine on LOW.
  2. Stir the paprika, chilies, pepper, cumin, sugar, Worcestershire, and vinegar together in a small bowl.
  3. Rum the mixture over the brisket and place the brisket on top of the onions in the slow cooker.
  4. Cover and cook for 10 hours on LOW, until the brisket is tender.
  5. Remove the brisket from the cooker and cover with foil.
  6. Skim off any fat from the cooking liquid and strain through a fine-mesh sieve into a saucepan.
  7. Stir in the ketchup and simmer for 20 minutes, until thickened.
  8. Slice brisket across the grain to serve, accompanied by some of the sauce.

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