Crockpot Cajun Brisket


You may have noticed my blog has been a bit more on the savory side this summer. Recently I've made some spicy breakfast sandwiches, chicken salad croissants, spicy zucchini baked fries, and veggie teriyaki skewers. I have some ideas of sweets I plan to test out soon, but for now I'm sticking with the savory side of recipes.

Work has been very hectic lately, so crockpot meals are a must during the week. Whether its roast with potatoes and carrots, bbq chicken, or chicken tacos (sharing later this week), it's nice to have dinner ready whenever work is over.

Today's recipe is a flavorful brisket that tastes like it has been cooking in the oven all day, but without heating the house up! The brisket is a crockpot modified version of the Pioneer Woman's Cajun Brisket recipe. It starts with a spice rub that you put on the brisket and let sit in the refrigerator overnight. The spice rub adds a ton of flavor, but then you add even more dimension to the dish with veggies, tomato paste, and coffee. The brisket was tender, flavorful, and a new favorite for my husband and I!

Cajun Brisket ingredients:
  • Spice rub
    • 2 tbs kosher salt
    • 1 tbs seasoned salt
    • 1 tbs onion powder
    • 1 tbs garlic powder 
    • 1 tbs paprika
    • 1 tbs ground black pepper
    • 2 tsp cayenne pepper
    • 2 tsp lemon pepper
    • 1 tsp ground thyme
    • 1 tsp ground oregano
    • 2 tbs brown sugar
  • 6-8 lb beef brisket
  • 4 stalks celery, chopped
  • 4 cloves garlic, chopped
  • 2 onions, sliced
  • 2 green peppers, sliced
  • 28 oz diced tomatoes in liquid
  • 6 oz tomato paste
  • 2 cups strongly brewed coffee
  • Chopped parsley
Cajun Brisket instructions:
  • The night before cooking, mix together the spice rub
  • Cover the brisket with the spice rub on all sides
  • Wrap the brisket tightly with plastic wrap
  • Refrigerate overnight
  • Place in crockpot
  • Top with the chopped garlic and celery, and the sliced bell pepper and onion
  • Pour tomatoes and tomato paste over top and stir
  • Finish it off by pouring the coffee over the top
  • Heat on low for 6-7 hours
  • Serve with chopped fresh parsley
Enjoy this flavorful brisket!