How do I convert this dutch oven brisket recipe for a slow cooker?
The recipe says to simmer covered for two hours in a dutch oven then cook uncovered for another 1-2 hours. I know the normal conversion is this: 2hrs dutch oven = 8hrs on LOW in a slow cooker = 4hrs on HIGH in a slow cooker. But is this conversion for a covered or uncovered dutch oven? Help please!
I think a bigger issue is the amount of beer and coffee which won't cook away in a slow cooker. You can cut the liquid but you won't get the intensity of flavor then. If I were using the recipe, I'd sear the meat on the stove and remove. Saute celery and onions in same pan. Add liquids and reduce about 1/4 before adding everything to the slow cooker. Cook covered for about 4 hours, then fold a heavy kitchen towel below the lid and finish up for 2-3. The kitchen towel will absorb some of the liquid that evaporates. But keep an eye on the liquid level. In the end, remove the brisket. Puree the sauce and reduce on the stove top, if needed, then add sliced meat.