Brisket Baby Recipe from Pioneer Woman?

[KatWrangler]

I want to make this recipe but with some changes. I do not have a brisket right now, but I have some chuck roasts. I was going to use two of them.

2nd change is I don't have Beef Consomme. I do have some beef stock (but not enough) and some beef boulion. Can they be substituted? My concern is too much salt with the soy sauce.

I have lemons and liguid smoke.

Also, I am only going to marinate a few hours and cook in the crockpot.

Weird? Any other suggestions?

eta - this is PW's recipe.

http://thepioneerwoman.com/cooking/2.../brisket_baby/

[SophieAnn]

Okay, I read through the recipe, and have done a fair bit of crockpot cooking so....

I think chuck roasts will work great. But, make sure that you do them in the crockpot on LOW for at least 8 hours. I think 10-12 would be even better. Low and sloooow.

How much beef stock do you have? The recipe calls for 2 cans, which would be 20 oz. (or 2 1/2 cups). If you have 1 1/2 cups of stock or more, I would just use that much and leave out the rest, or maybe add a bit of water to up it to 2 cups total. Why? With a slow-cooker, unless you open the lid you will have virtually no water loss. The other method probably has some water loss.

If you have less stock than that... I would still skip the bouillon cube - those things are so salty. I would decrease the whole recipe so that your ratios are still the same. With a different shaped baking dish (your crock insert) and 2 roasts instead of 1, you will still have a good amount of liquid to flavour and keep things moist.

i.e. if you only have 1 cup of stock - do 1 cup stock and 1/4 cup water (half the amount of consomme) and then half the rest of the recipe. See how well that covers the meat.

For more effective marinating, marinate it in a ziploc bag so the meat is fully coated while marinating.

[KatWrangler]

Got it!