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Kansas City Beef Brisket

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Kansas City Style Slow Cooker Beef Brisket

Ingredients:

1 (4-5 lb) beef brisket

2 tbsp celery seed, divided

1 tsp sea salt

4 tbsp Espresso dark balsamic vinegar, divided

20 whole black peppercorns

2 cups Espresso Barbecue Sauce (recipe following)


Line the slow cooker with parchment so that the edges hang out the sides of the slow cooker.

Cut the brisket in half so that it will fit into the slow cooker. Place one piece in the slow cooker and sprinkle the top of it with 1 tbsp celery seed, ½ tsp salt, 1 minced clove garlic, and 2 tbsp balsamic vinegar.

Place the second piece of brisket on top and sprinkle with the remaining celery seed, salt, garlic and balsamic vinegar. Sprinkle with the peppercorns and fold edges of parchment paper over the top to cover everything, and place the lid on the slow cooker. Cook on low for 8-10 hours.

Remove the lid of the slow cooker, peel back parchment and scrape off peppercorns. Using two forks, shred the meat into chunks. It should be extremely tender and just falling apart.

Carefully pull out parchment paper, allowing the meat to fall into the slow cooker. Add the barbecue sauce and coat the meat thoroughly and evenly. Turn the slow cooker to high for 30 minutes or continue to cook on low for 1 ½ hours, to heat the sauce and meat together.


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