Recipe: Molly's Barbecue Brisket (using salsa, beer and BBQ sauce, crock pot)

MOLLY'S BARBECUE BRISKET

"I used to fuss for hours over my much-admired brisket recipe, until I hit upon this "cheater's" method that requires only 5 minutes prep and tastes exactly the same. It's a working parent's dream."

1 (6 pound) brisket, preferably first cut* (see note)
1 cup prepared red salsa
1 cup dark beer
1 cup your favorite tomato-based barbecue sauce
Chopped fresh cilantro leaves (for garnish)
Hot mashed potatoes or potato pancakes, or potato-flour sandwich buns (for serving)

Spray a frying pan with nonstick cooking spray, place on the stove over medium heat, add the brisket and sear, about 1 minute on each side.

Place the meat in the stoneware insert of 5- to 6-quart slow-cooker. Pour the salsa, the beer and the barbecue sauce over the meat.

Cover the crock pot, place in the heating unit, and cook on LOW setting for 8 hours.

Remove the brisket, slice and serve on a platter with the sauce over it or served on the side. Garnish with chopped fresh cilantro leaves.

Serve with mashed potatoes, or potato pancakes, or on potato-flour sandwich buns.

*The first cut of a brisket is sometimes called the flat cut, navel end or thin cut, and is leaner and often more expensive than the second cut (aka nose, point cut or thick cut).

Makes 10 servings
Source: FOODday, Tuesday, October 17, 2006