You can enjoy the Friday night fish fry at home with this air-fried cod recipe! A guilt-free dinner of handmade breaded, tender cod is prepared in an air fryer. Roasted potatoes, homemade sweet and sour coleslaw, and tartar sauce go well with this.
| Prep Time: | 35 mins |
| Cook Time: | 8 hrs |
| Additional Time: | 10 mins |
| Total Time: | 8 hrs 45 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon ground paprika
- 1 teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 cups low-sodium beef broth
- 1 teaspoon liquid smoke
- 1 teaspoon Worcestershire Sauce
- ¼ cup water, or as needed (Optional)
- 1 (2 pound) beef brisket
- 2 medium yellow onions, quartered
- 3 large carrots, cut into 1-inch pieces
- ¼ cup prepared barbecue sauce
Instructions
- Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
- Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
- Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
- Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
- Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
- Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
- Preheat the oven’s broiler.
- Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn’t burn.
- Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
- Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.
- If your brisket is frozen, follow instructions through Step 4, but skip the rinsing. Season frozen brisket with dry rub and cook on High for 1 hour, then on Low for 7 hours.
Reviews
Slap your MAMA! GREAT flavor AND super EASY!!!! We have a beef farm and this is going in my saved box for sure!!!
We all really liked this recipe and I agree with other comments that the flavor is really nice. I confess I don’t normally make brisket, which I’ve tried to make before unsuccessfully, but we bought a 1/4 cow and this was one of the cuts that came with the order. The slow cooking process helped tenderize the meat and I used an electric knife to slice it as thinly as I could. I may even try this again, if I can summon the courage to buy another brisket!
Amazing recipe! Unfortunately I had to make a lot of substitutions as I didn’t have a few things on hand. I had to use bullion cubes instead of stock. Tripled the W sauce as I didn’t have liquid smoke. Creole seasoning for paprika and allspice for mustard seasoning. Even with all the changes I had to make this was so amazing and I can’t wait to try it again WITH the ingredients called for!
The rub is delicious! I used a steak, a little over a pound and cut everything in 1/2, the cooking time included. Definitely a make again.