Dinner Tonight: Honey Mustard Brisket Tostadas

Welcome back slow cooker…I’ve missed you so much.  There really is nothing I like better then a meal in my slow cooker.  I like knowing that my food is bubbling away all day…I love the convenience of it…and I love that if it’s in the slow cooker, it probably means it’s cool outside.  During the summer months, my sweet little slow cooker stays away in the cabinet but now it’s out and ready to shine.

My favorite cut of meat to cook in the slow cooker is a brisket.  I have already blogged several brisket slow cooker recipes but I can’t just eat brisket the same way all the time…I like to change it up a bit.  I first saw a recipe on Pinterest where they cooked flank steak in the slow cooker with a bottle of honey mustard dressing…hmmm…that sounded really good to me and thus, your dinner tonight…

Shopping List
1 (2-3 pound) brisket
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
1 bottle honey mustard dressing (at least 16 ounces)
1 cup of water
Tostada shells
Caramelized onions, Tab’s Guacamole, Monterey Jack Cheese to garnish
Preheat a heavy pot with EVOO over medium-high heat.  Rub your brisket down with generous amounts of salt and pepper.  Brown each side in skillet 4-5 minutes.  Transfer to a slow cooker (fat side up…I’ll explain later!) and pour in water.  Then take your honey mustard dressing and pour the whole bottle down over the top of the brisket.  Cover and cook on low all day (7-8 hours) or on high 3-4 hours. 
About 20 minutes before you’re ready to eat, remove brisket on to cutting board and cover with foil.  (This will allow the meat to rest and the juices to redistribute and keep it moist.)  Disregard the liquid in the slow cooker.  Slice and shred brisket and serve over tostada shells with a variety of toppings (we love caramelized onions, guacamole and Monterey Jack cheese).
Of course, this brisket would be delicious on its own with a side of mashed potatoes…you don’t have to stack it on a tostada shell.  The dressing gives the meat a delicious and subtle flavor that can’t be beat.  This will be a hit with your family!
Ok…the fat side up thing…when you cook a brisket with the fat side up, during the cooking process, the fat will keep the meat moist and super flavorful if it’s on the top and the lean part is on the bottom.  Just a little tip for you :).
If you are stopping by from Kelly’s Korner’s Crockpotalooza or a Nation of Mom’s
Hope you will come back by again real soon!
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  • Sheaffer, Chris, Scout, and baby Carter September 6, 2012 at 11:03 am

    THIS LOOKS AMAZING, and YOU KNOW how I feel like an awesome wife when the house smells delicious because there is something in the slow cooker. This is definitely going to be on next week's menu!

  • Alice September 6, 2012 at 6:57 pm

    Definitely trying this next week. It sounds delish!! 🙂

  • Narci D September 7, 2012 at 6:59 pm

    Oh my goodness!! This looks soooo good! I love that it is a slow cooker meal–perfect for a busy night!!

  • {Hi Sugarplum!} September 25, 2012 at 1:43 am

    I was the last american woman holding out on buying a slow cooker…not sure why, but something about food out all day oogied me. But I've jumped on the bandwagon, and can't deny the appeal to coming home from work to yummy smells and dinner ready! (it's like have a live-in staff!) question…why is it necessary to brown the meat first? I've seen that several times…but for me, I'm barely able to eat breakfast in the morning before work…never mind brown meat before setting it in the crock pot!

    longest comment ever.

  • Recipes We Love October 12, 2012 at 3:15 pm

    these look delish…

  • Anonymous February 25, 2013 at 2:57 pm

    just dropping by to say hey