Brisket & Baked Potato Bento
Dr. Peppah
Brisket & Baked Potato Bento
This week for dinner, I’m using brisket four ways, and this is the first way I made it. This is a more Texan style of making brisket, but it’s also easier than smoking it (mostly because I don’t own a smoker). This recipe takes about 20 minutes to prepare, and then the slow cooker does all the work! It’s great because it’ll be ready when you get home from work, and you can just put the potatoes in the oven to bake while you decompress.
Anyway, more on the brisket, this brisket is so good thanks to the sweetness from the Dr. Pepper and the smokiness from the smoked salt. Since we’re making this in a slow cooker, the brisket needed a stronger smoky flavor, and I think the smoked salt really does the job. Let’s make it!
Notes:
Slow cooker: Make sure your slow cooker is big enough to fit a 4 lb brisket. You can also cut the brisket in half if it doesn’t fit lengthwise.
Smoked salt: Since we’re cooking the brisket in a slow cooker instead of smoking it, I like to use smoked salt to add a smoky flavor. Honestly, I just love smoked salt and the flavor it adds to the meat.
Brisket seasoning: My favorite brisket seasoning is Franklin’s brisket spice rub, but you can also just use black pepper.
Dr. Pepper: You can use Coke or Dr. Pepper for this recipe, but I used Dr. Pepper for a more “Texas” flavor. The soda adds an acidic sweetness that works as both a tenderizer and a flavoring agent.
Trim the brisket fat: Make sure to trim any excess fat off the brisket before cooking. Leaving about ¼ to ⅛ inch of fat is okay because it helps with flavor, but too much fat will make the meat chewy.
Recipe:
Brisket with Baked Potato Bento
Brisket
Baked potato with butter, chives, and lots of salt and pepper
Kimchi coleslaw (see newsletter)
Cucumber pickles (see newsletter)
Dr. Pepper Brisket
Servings: 4+, with lots of leftovers (fed my family of four all week)
Ingredients:
4 lb brisket, trimmed off any excess fat
1 Tbsp smoked salt (see note)
1 Tbsp black pepper or brisket seasoning (see note)
½ yellow onion, roughly chopped
5 garlic cloves
3 chipotle chiles in adobo sauce
½ cup Dr. Pepper, divided
1 cup ketchup
2 Tbsp yellow mustard
1 tsp Worcestershire sauce
2 tsp smoked paprika
⅛ tsp ground cloves
Directions:
Trim excess fat off the brisket (see notes).
Lay the brisket on a clean surface and season evenly on both sides with smoked salt and brisket seasoning. Let it come to room temperature.
Accidentally spilled some ketchup on it Make the sauce: In a food processor or an emulsifier cup, add onion, garlic, chipotle chiles, ¼ cup Dr. Pepper, ketchup, yellow mustard, Worcestershire sauce, smoked paprika, and cloves. Blend until smooth (I used an emulsifier for easier cleanup).
Pour half the sauce into the slow cooker, lay the brisket on top, then pour the remaining sauce and the remaining ¼ cup Dr. Pepper over the brisket.
Cook on low for 5-6 hours. Check by shredding with a fork — if it pulls apart easily, it’s done. If not, cook for another 30 minutes and check again.
Set aside.
Baked Potato Recipe
Ingredients:
4 large russet potatoes
2 Tbsp olive oil or butter
Salt
Chives for garnish
Butter for topping
Directions:
Line a baking pan with foil and preheat oven to 450°F.
Wash and scrub the potatoes to remove any dirt.
Poke holes all around each potato with a fork, then place them on the baking sheet.
Bake potatoes for 25 minutes, then remove from oven.
Using a pastry brush, coat the potatoes on all sides with melted butter or olive oil. Sprinkle generously with smoked salt or sea salt, then place back on the baking sheet.
Bake for another 25 minutes. Use oven mitts to gently squeeze the potatoes to check if they’re soft inside — if so, remove from oven.
Cut the potatoes halfway through lengthwise with a small knife. Top with butter, chives, and a generous amount of salt and pepper.
Build your bento:
Add your Dr. Peppah brisket
Baked potato (dressed or not)
Kimchi coleslaw to balance the saltiness
Pickled cucumbers
Enjoy!