This is a the perfect fall recipe you can make in the slow cooker, so that you have a hot meal to come home to after a long day. Plus it is great on its own, or with a side of mashed potatoes.
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
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).
We use these tostada shells, or you can usually find a bunch near the tortillas at your local grocery store.
Not only is Shay Shull the big sister to the Bachelor star Sean Lowe, she is also a busy mom of two toddlers and small business owner. Determined to get a healthy, quick and satisfying dinner on the table each night for her family, Shay created Mix and Match Mama, a recipe site full of quick and easy recipes that can be mixed and matched to create even more dinners and desserts for busy women on the go. It’s more about the method than the recipe.