Slow Cooker Beef Brisket

Ingredients:

• 1/4 cup bourbon
• 2 tablespoons Dijon mustard
• 1 tbsp. chili powder
• 1 tbsp. l. smoked paprika
• 1 tbsp dark brown sugar
• 2 tsp granulated garlic
• 2 tsp onion powder
• 1.5 tsp ground cumin
• 1.5 kg beef brisket (brisket, flat edge)
• 1 tbsp. vegetable oil

Preparation:

1. In a 6-quart slow cooker, combine bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon soy, and 1 teaspoon black pepper.
2. Pierce the brisket deeply with a fork, then place it in the slow cooker and rub the paste all over the surface. Cover and cook over low heat until a thermometer inserted into the thickest part of the meat registers 185°F–205°F, about 4 hours.
3. Turn off the slow cooker and remove the bowl. Let the brisket cool in the liquid for at least 15 minutes.
4. Remove the brisket from the liquid onto a large plate or baking sheet and pat dry with paper towels. Don't discard the liquid. In a large cast-iron skillet, heat the vegetable oil over medium-high heat until shimmering.
5. Place the brisket fat side down and cook until golden brown and lightly crisp, 2-3 minutes. Using tongs or two metal spatulas, carefully flip the brisket. Cook until crisp on the other side, 1-2 minutes.
6. Transfer to a cutting board and slice the brisket across the grain. Serve hot with the sauce it was braised in.
   
   
   Culinary advice
   
   If making this dish in advance, after turning off the slow cooker, let the brisket cool and refrigerate overnight. Before serving, bring to room temperature for 45 minutes, then sear and slice. Reheat the sauce in a saucepan over medium heat..