Oh it has been a busy couple of weeks for me. With Spring Break for the niece and nephews and my planning a 50th Wedding Anniversary dinner for my parents, I have been busy. Just plain busy. And it has tuckered me out. So much so I kind of let things go around here.
But I have been cooking. A little bit. And I just had to get back on my little slice of the internet to share this recipe with you.
I’ve said it before that it only takes someone saying something that sounds interesting to me and I will want to eat it. We got an invitation at the office recently to a brisket, beans and cornbread luncheon and it stopped me in my tracks when I heard about it. What a perfect combination. I couldn’t make the luncheon because I was going to be out of the office to spend a few days with the kids, therefore, off I went to the store and got the ingredients to make a brisket, beans and cornbread for the family.
I used my go-to marinade and let me just tell you, this brisket was delicious. So much so I think I’m going to make it for my dad when I am back in town in a few weeks. The slow cooker pretty much does the work for you here – just let it do its thing and get ready to eat a happy, happy meal.
Maple Glazed Slow Cooker Brisket
1 1/2 lb Brisket
Salt and pepper, to taste
1 cup pure maple syrup
1/3 c Dijon mustard
2 Tbsp Worcestershire Sauce
1 tsp apple cider vinegar
Season the brisket with salt and pepper. Place about a tablespoon of Olive Oil in a saucepan. Turn on the stove to medium heat and just brown the brisket on all sides.
In a medium bowl, add remaining ingredients and whisk together. Place the brisket in a slow cooker. Add the sauce to the slow cooker and ensure the sauce has covered the brisket. Cover and cook on low for about 4 hours, turning occasionally, or until brisket is done.
Serve with Ranch Style Beans and Cornbread. Enjoy!
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