This brisket can be sliced thinly and paired with Swiss cheese, sauerkraut, mustard, Russian dressing and fried up like grilled cheese on rye.
Ingredients
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1 1/2 tablespoons paprika
1 4-pound beef brisket, scored on both sides
Olive oil
Water to cover meat
3 cups carrots, chopped
3 large onions, diced
1-4 cup pickling spices
3 tablespoons prepared horseradish
Kosher salt and pepper to taste
- Rub paprika over meat. In a skillet placed on stovetop set to medium-high heat, add oil and sear meat on both sides (optional). Place meat in Crock-Pot® slow cooker.
- Add enough water to cover the meat. Add carrots, onions, spices and horseradish. Cover, and cook on Low for 7-9 hours or on High for 3-5 hours, until meat is tender.
- Cool meat. To serve, slice on diagonal into thin slices.
Serves: 6-8
Size: 6-7 quart
Recommended Crock-Pot® slow cooker
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
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