What's For Dinner: Maple whiskey glazed beef brisket

{ maple whiskey brisket, lemon-orange glazed carrots, steamed collard greens and jasmine rice }

Since the slow cooker is my best friend these days, I thought I'd share a delicious new recipe from my sister: Maple Whiskey Glazed Beef Brisket. Maybe I'm not supposed to consume alcohol while nursing, but I'm pretty sure it cooks down and well, this is really too good to pass up!

Ingredients
1 tsp red pepper flakes
1 tbsp kosher salt
1/2 tsp black pepper
2 lbs beef brisket, trimmed completely of fat and scored on both sides (you should double the entire recipe's quantities including using 4-5 lbs beef, because once you trim off all the fat, you have less meat!)
2 tbsp olive oil
1/2 cup maple syrup
1/4 cup whiskey
2 tbsp packed brown sugar
1 tbsp tomato paste
Juice of 1 orange
2 cloves garlic, mashed
4 thin slices peeled fresh ginger
4 slices orange peel

Combine red pepper, salt, and black pepper in small bowl. Rub over brisket. Put in a food storage bag.

Combine oil, syrup, whiskey, sugar, tomato paste, orange juice, garlic, ginger, and orange peel in a mixing bowl. Pour mixture over brisket in food storage bag. 

Marinate at least 2 hours or overnight in refrigerator.

Transfer brisket and marinade to a crockpot. Cook on LOW for 7 to 9 hours, or HIGH for 3 1/2 to 4 1/2 hours, turning brisket twice.

Slice beef thinly across the grain and serve with your choice of veggies.