I took the liberty of changing the recipe just a little, just a few minor adjustments. No beer...
I put a 4 pound brisket into a slow cooker that is similar in shape to a small roaster. I put the fat side up and added the season packet to the fat and rubbed/patted it on. I then added the water (approx 1 gallon) so the beef was covered but the fat was not submerged. I added 3 small bay leaves, 1/8 cups pepper corns, 4 crushed/minced garlic cloves and a table spoon of beef bullion and Cajun spices to the fat. Set the cooker on low (175 degrees) and cooked for 24 hours (covered).
I didn't add any additional water after the cooking process began.
When removed from the slow cooker and used a butter knife to remove the fat, then I let it cool for about an hour. (cool enough to handle)
I have a deli slicer... I cut the brisket in half so that I have I good surface for the slicing machine. I started the slicing process and it was so tender it just fell apart. It ended up looking more like pulled pork than lunch meat.
Serving:
Lightly browned so hearty rye in a skillet with unsalted butter.
Spread horseradish sauce to the bottom slice,
add some provolone cheese,
then stack the meat,
add sauerkraut,
then 1000 island dressing,
then your top slice of rye.
This was the best Ruben ever...
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