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…
1 (2-3 pound) brisket
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
1 bottle honey mustard dressing (at least 16 ounces)
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 :).