Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe

February 6, 2010 by DanicasDaily
Filed under: Recipes 

I LOVE using my BBQ grill year round, even in the rain.  There is just something about the way it tastes all smoky, crispy and grilled to perfection.  This recipe comes close to bringing that BBQ deliciousness.  Using your slow cooker, you can whip up a tender barbecued beef or chicken sandwich inside and have dinner ready as soon as you walk in the door with little to get it served up and on the table.

This recipe could be used for fun mini BBQ Sliders at your Super Bowl Sunday party tomorrow…let the smell drive your guests crazy all day during the game, then, put these out at half time and watch them disappear.

My inspiration for this recipes comes from the Weight Watcher’s Slow CookIt! Cookbook…I added a few more ingredients to spice it up and of course went with a Healthy Asian Slaw versus a Mayo based slaw.  Enjoy!

Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe

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INGREDIENTS:

1 Tbsp chili powder

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp dried oregano

1 tsp Pink Course Sea Salt

1/4 freshly ground black pepper

3 tsp canola oil

1 1/2 lbs LEAN beef brisket or other lean cut of beef

1 large onion, sliced

1 c ketchup

1/2 c sweet jalapeño or chili sauce, 1/4 c for less spice

1/4 molasses

2 Tbsp strong brewed coffee

1/2 tsp liquid smoke, optional

Whole Wheat Hamburger Buns

Healthy Asian Slaw, Recipe Below

INSTRUCTIONS:

1.  Combine chili powder through black pepper to create a “rub” mixture.  Rub your spice mixture generously over both sides of your brisket and set aside.

2.  Heat a nonstick pan with 1 teaspoon canola oil over medium heat.  Add sliced onion and cook, stirring often, until slightly golden, about 7-8 minutes.  Remove from heat and set aside.

3.  In a large 4 quart pan or your removable crockpot pan, heat remaining 2 tsp canola oil over medium high heat.  Add your brisket, searing it on each side for about 4-5 minutes or until a nice golden crust forms.  Remove pan from heat and add brisket to your crockpot and top with onions.

4.  To create your spicy BBQ sauce, combine ketchup through coffee and pour over your beef/onion mixture.  Be sure to coat your brisket thoroughly including lifting it to make sure sauce is underneath as well. 

5.  Slow cook is for 7-9 hours or until fork tender.  Remove brisket from crockpot and cut across the grain to shred.  Serve on buns with additional sauce and Healthy Asian Slaw.

Makes 8 servings, approximately 1/3 c brisket/3 slices and 1 Tbsp Spicy BBQ Sauce),

7 pts a serving with your bun!

NUTRITIONAL INFORMATION PER SERVING (including the buns, but, not the slaw):

Calories 331.1, Total Fat 14.0 g, Saturated Fat 0.2 g, Polyunsaturated Fat 0.7 g, Monounsaturated Fat 1.2 g, Cholesterol 79.0 mg, Sodium 717.7 mg, Potassium 296.1 mg, Total Carbohydrate 24.8 g, Dietary Fiber 2.1 g, Sugars 4.4 g, Protein 29.8 g

HEALTHY ASIAN SLAW

Whenever I have a spicy BBQ sandwich, I LOVE to have a cool, crunchy salad to go with it.  I think this Healthy Asian Slaw takes the flavor of this Spicy BBQ Brisket Sandwich to a whole new level without adding the calories and fat you’d find with regular Cole Slaw.  This slaw also makes an AWESOME side dish topped with toasted almond slices or add some grilled chicken for a complete meal.

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INGREDIENTS:

1/4  cup  fresh orange juice

1  tablespoon  rice vinegar

1  tablespoon  balsamic vinegar

1  tablespoon  olive oil

1  teaspoon grated fresh ginger

1/2  teaspoon  honey

1/2  cup  chopped green onions or cilantro

1  (16-ounce) package cabbage-and-carrot coleslaw

1  tablespoon  toasted sesame seeds

Sea salt & pepper to taste

INSTRUCTIONS:

Whisk together orange juice through honey to form slaw sauce.  Combine green onions with slaw mixture and pour sauce.  Top with sesame seeds stirring well to combine.   Sea Salt and pepper to taste.

**It’s VEGAN, if you use Agave

Makes 8 servings, 1/2 cup each (1 pt per 1/2 cup)

NUTRITIONAL INFORMATION PER SERVING

Calories 48.9, Total Fat 2.3 g, Saturated Fat 0.3 g, Polyunsaturated Fat
0.4 g, Monounsaturated Fat 1.5 g, Cholesterol 0.0 mg, Sodium 1.9 mg, Potassium
38.8 mg, Total Carbohydrate 6.1 g, Dietary Fiber 1.3 g, Sugars 2.4 g, Protein 0.9 g

STEP-BY-STEPS:

1. Cook your onions until slightly golden.

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2.  Sear your prepared “rubbed” brisket on both sides until a nice brown crust forms, about 4-5 minutes over medium high heat.

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3.  Whisk together your Spicy BBQ Sauce.  I wasn’t sure I could handle a full 1/2 cup of chili sauce, so I opted for it’s sweeter friend ~ Sweet Jalapeño Sauce from Bolani.  I LOVE this sauce ~ it’s slightly spicy, slightly sweet and amazing on anything form eggs to breads to sauces.  It used to only be available at my local Farmer’s Market, but, now Foodzie is helping local growers get their products out there.  I am all about supporting local sustainable farmers ~ Thanks Foodzie!

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4.  Place your brisket and onions in your crock pot, Cover with sauce and cook slow and low for 7-9 hours.

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5.  Remove brisket from your crock pot and shred/slice.

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6.  Top half your bun with your brisket mixture and additional spicy BBQ sauce ~ 1-2 Tbsps.

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7.  Top with a heaping spoonful of Healthy Asian Slaw.

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8.  Top with your other bun top.

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9.  Dig in!!!

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You can SpringIt to Save Both Recipes with this button or save the Healthy Asian Slaw separately with this button.

ENJOY!!!



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Comments

7 Comments on Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe

  1. lululu on Sat, 6th Feb 2010 12:09 pm

    2. i agree that’s the smoky flavor that nothing can compare with bbq cooking.
    love your super blow menu. might also have it for hockey night! :)

  2. Tiffany on Sat, 6th Feb 2010 12:54 pm

    3. OH EM GEE was the title of my blog post today and I have four as of that time and this is the fifth one.

    That looks so super amazing! I am intrigued by the coffee you throw in and this sweet jalapeno sauce but will definitely try this out sometime! I usually make an asian slaw too but need more variation since the sauce I use is the seasoning packet from ramen noodles and that is so sodium ridden. Thanks for the recipe!

  3. kate on Sat, 6th Feb 2010 6:58 pm

    4. i cant wait to try this asian slaw – it looks so tasty & fresh!

  4. Alison on Sun, 7th Feb 2010 1:24 pm

    5. Oh that looks like such a yummy combo. Must try it soon! BTW you could do this with a lean cut of pork loin too :)

  5. Paula on Sun, 7th Feb 2010 5:11 pm

    6. This will be a perfect meal for our next day off. I like to pick special recipes for our day off together. Into the recipe folder this goes. Thanks! :)

  6. Super Bowl Fun…. | Danica's Daily on Sun, 7th Feb 2010 9:26 pm

    7. [...] had a BBQ in the rain with our friends.  I brought my Healthy Asian Slaw and added Toasted Almond slices.  I probably could’ve eaten the entire container.  The [...]

  7. Danica's Daily on Mon, 8th Feb 2010 10:58 am

    8. Hi Alison,

    Absolutely – I think this would work well with pork or chicken. It was delicious, I wish I made more so I could’ve had leftovers :)

    Danica

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