BRISKET OF BEEF IN TOMATO ONION GRAVY (CROCK POT)
From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson. *You can make this overnight and once cooked, you can refrigerate it. When meat is cooled, slice thinly. Place in a Dutch oven, cover with sauce and reheat on stove top over medium-low until hot and bubbling.
Provided by Oolala
Categories Roast Beef
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Rub flour into brisket on both sides and place in slow cooker stoneware.
- In a bowl, combine onion soup mix, peppercorns, tomato soup, and beef stock.
- Pour mixture over brisket; cover and cook on high for 6 hours, until beef is very tender.
- Transfer beef to a deep platter and slice thinly.
- Stir brown sugar and vinegar into the sauce and pour over the meat or pass sauce separately in a gravy boat.
Nutrition Facts : Calories 420.2, Fat 17, SaturatedFat 6, Cholesterol 140.6, Sodium 773, Carbohydrate 15.4, Fiber 0.9, Sugar 7.1, Protein 48.5
SLOW COOKER BRISKET WITH BROWN GRAVY
Provided by Sandra Lee
Time 6h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.
- To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on low, until the meat is fork-tender, about 4 to 6 hours. One hour before the brisket is done add the carrots, and mushrooms.
- Remove the meat, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk in the gravy mixture. Cook until thickened, about 2 minutes.
- Slice the brisket and arrange it on a serving platter. Serve it with the carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.
BRISKET WITH CRANBERRY GRAVY
Cranberry sauce adds a pleasant sweetness to this slow-cooked brisket. Use jellied sauce instead of whole berry sauce if you like. -Nina Hall, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Rub brisket with salt and pepper; place in a 5-qt. slow cooker. Combine the cranberry sauce, tomato sauce, onion and mustard; pour over brisket. , Cover and cook on low for 8-10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket.
Nutrition Facts : Calories 262 calories, Fat 6g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 357mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
WHOLE BRISKET WITH TOMATO GRAVY
Provided by Matt Lee And Ted Lee
Categories dinner, roasts, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. In a bowl, combine garlic, rosemary, pepper, salt, brown sugar, red pepper and paprika. Place brisket fat-side up in a large, deep roasting pan (about 13 by 16 inches) and rub all over with mixture.
- Roast brisket, uncovered, for 20 minutes. While brisket cooks, pour olive oil into a large saucepan over medium heat and add onions. Sauté, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes and their liquid, bring to a boil, then reduce to a simmer. Stir occasionally, breaking tomatoes with a spoon or whisk. Simmer uncovered for 10 minutes and season to taste with salt and black pepper. Remove brisket from oven. Reduce oven temperature to 325.
- Pour 1 cup wine and the tomato sauce over brisket. Cover pan as tightly as possible with foil and roast for 3 1/2 hours, turning once at 2 hours and again at 3 hours, each time carefully replacing foil.
- Transfer brisket to a platter. Allow sauce to settle for a moment in pan, then, using a slotted spoon, transfer to a blender, allowing fat to strain out. Purée until smooth, adding remaining 1/4 cup wine. Season to taste with salt and black pepper. Slice brisket diagonally from thinnest end in 1/4-inch slices. Serve with sauce.
Nutrition Facts : @context http, Calories 1191, UnsaturatedFat 45 grams, Carbohydrate 13 grams, Fat 92 grams, Fiber 5 grams, Protein 71 grams, SaturatedFat 35 grams, Sodium 998 milligrams, Sugar 7 grams
JEWISH GRANDMA'S BEST BEEF BRISKET
My mother makes a GREAT beef brisket. She got the recipe after watching a friend's Jewish grandmother make it. It is perfect, delicious and easily kosher for Passover. Enjoy! Great with mashed potatoes or potato latkes (latkes with this meal are also kosher) or roasted vegetables (with olive oil, salt and pepper - also kosher). Mazel Tov!
Provided by FRIENDLYFOOD
Categories Main Dish Recipes Roast Recipes
Time 4h20m
Yield 10
Number Of Ingredients 6
Steps:
- Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
- Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
- Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 2.3 g, Cholesterol 74.5 mg, Fat 26.4 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 10 g, Sodium 49.4 mg, Sugar 0.9 g
BEEF BRISKET IN GRAVY
This tender roast has remained our very favorite family main dish over many years. Often, I make it ahead and reheat the beef in the gravy. It's delicious served with hot cooked noodles or mashed potatoes. -Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, brown brisket in oil on both sides over medium-high heat; drain. Combine hot water and soup mix; pour over brisket. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is tender., Remove brisket to a serving platter. Let stand for 10-15 minutes. Meanwhile, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with the gravy.
Nutrition Facts : Calories 194 calories, Fat 9g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 332mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
NACH WAXMAN'S BRISKET OF BEEF
Provided by Stephanie Pierson
Categories Beef Onion Roast Dinner Brisket Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 1012
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Lightly dust the brisket with flour, then sprinkle with pepper to taste. Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side. Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.
- Turn off the heat and place the brisket and any accumulated juices on top of the onions.
- Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.
- Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.
- Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, about 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water-but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.
- It is ready to serve with its juices, but, in fact, it's even better the second day.
WW BRISKET WITH RICH TOMATO GRAVY
I think this recipe was in a WW mag. I always just dump everything in the crockpot. Can make ahead 1month per a serving- 2 slices brisket with 2/3 cup sauce. 297 calories, 12g fat, 4g sat fat, 0g trans, 69 mg chol, 207 mg sod, 9g carb, 2 g fib, 39 g prot, 31 mg calc. Old Points 7
Provided by sissylyne
Categories One Dish Meal
Time 3h50m
Yield 2 slices brisket with 2/3 cup sauce, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1 Preheat oven to 300.
- 2 Sprinkle brisket all over with salt and pepper. Heat oil in a large dutch oven over medium-high heat. Add brisket and cook until well browned, about 8minutes per a side. Transfer to plate.
- 3 Add onion, garlic, and rosemarry to pot. Reduce heat and cook, stirring occasionally, untill onion is softened, about 10 minute Add mushrooms and cook, stirring occasionally, until well softened, about 6min. Add wine and bring to a boil. Add brisket: spoon vegetable mixture over top to cover.
- 4 Cover pot and transfer to oven. Bake until brisket is fork tender, about 2 1/2 hours.
- 5 Transfer brisket with tongs to a large cutting board. Skim fat from sauce. Cook sauce over med-high heat until slightly thickened, about 10 minute.
- Freezer - Cut brisket across grain into 16 slices. Transfer to large freezer container. Pour sauce over top, submerging brisket as much as possible. Let cool room temperature, then chill until cold, about 2hrs. Cover and freeze up to 1month. To serve, let thaw overnight in fridge. Trasfer brisket and sauce to dutch oven. Cook over med-low heat until heated through, 30 minute.
Nutrition Facts : Calories 351.8, Fat 13.5, SaturatedFat 4.5, Cholesterol 105.5, Sodium 309.5, Carbohydrate 8.4, Fiber 2, Sugar 4.5, Protein 37.2
SLOW-COOKER BEEF BRISKET
Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
- Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
- Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.
Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 120 mg, Fiber 1 g, Protein 42 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 4 g, TransFat 1/2 g
More about "brisket of beef in tomato onion gravy crock pot food"
BRISKET WITH ONION SOUP MIX AND CREAM OF MUSHROOM SOUP ...
From soupnation.net
SLOW COOKER BEEF RECIPES - RECIPE GOLDMINE
From recipegoldmine.com
INSTANT POT BEEF BRISKET WITH ONION SOUP MIX / GET COOKING ...
From rock-outdoors-chair.blogspot.com
CROCK POT RECIPES FOR BRISKET OF BEEF - CREATE THE MOST ...
From recipeshappy.com
CROCK POT MAPLE BEEF BRISKET - RECIPES THAT CROCK!
From recipesthatcrock.com
BRISKET OF BEEF IN TOMATO ONION GRAVY CROCK POT RECIPES
From tfrecipes.com
10 BEST CROCK POT BEEF RECIPES - YUMMLY
From yummly.com
TERIYAKI BEEF BRISKET FOR THE CROCK POT RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE FOR BRISKET OF BEEF IN TOMATO ONION GRAVY - ONLINE ...
From hindsjerseyfarm.com
SLOW COOKER RED WINE BEEF BRISKET RECIPE - CROCK POT RED ...
From eatingonadime.com
SLOW-COOKED BRISKET IN ONION GRAVY RECIPE - EATINGWELL
From eatingwell.com
CROCK POT FOR CORN BEEF RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CROCK POT BRISKET | BBQ BEEF BRISKET | YOUR HOMEBASED MOM
From yourhomebasedmom.com
EASY CROCK-POT BEEF BRISKET RECIPE - OUR EVERYDAY LIFE
From oureverydaylife.com
BEEF BRISKET POT ROAST - JEWISH RECIPES
From fooddiez.com
SLOW COOKER BEEF BRISKET WITH TOMATO GRAVY…ONE RECIPE WITH ...
From reciperealities.net
CROCK POT BBQ BEEF BRISKET - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
CROCK POT BRISKET RECIPE WITH ONION SOUP - FOOD NEWS
From foodnewsnews.com
BRISKET OF BEEF IN TOMATO ONION GRAVY CROCK POT FOOD
From wikifoodhub.com
RECIPES FOR CROCK POT BRISKET - CDKITCHEN
From cdkitchen.com
SLOW COOKER BRISKET RECIPE - BBC FOOD
From bbc.co.uk
BRISKET OF BEEF IN TOMATO ONION GRAVY CROCK… - 200,000 ...
From recipefuel.com
RECIPE: RIVAL POT ROAST OF BEEF WITH VARIATIONS (CROCK POT ...
From recipelink.com
SLOW COOKER BRISKET WITH MUSHROOMS AND ONIONS
From thatrecipe.com
BEEF BRISKET WITH ONION SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
SLOW COOKER BEEF BRISKET & ONIONS
From slowcookersociety.com
BRISKET RECIPES - CDKITCHEN
From cdkitchen.com
BRISKET OF BEEF IN TOMATO ONION GRAVY - RECIPE GOLDMINE
From recipegoldmine.com
10 BEST CROCK POT BRISKET RECIPES - YUMMLY
From yummly.com
SLOW COOKER BEEF BRISKET WITH TOMATOES AND ONIONS - …
From anyaseats.com
BEEF BRISKET IN A CROCK POT RECIPE : OPTIMAL RESOLUTION ...
From recipeschoice.com
TOMATO BRISKET RECIPES
From tfrecipes.com
BEEF BRISKET ONION SOUP MIX SLOW COOKER - ALL INFORMATION ...
From therecipes.info
CROCK POT TOMATO BRAISED BRISKET - GRACE AND GOOD EATS
From graceandgoodeats.com
CROCK POT BRISKET - RECIPE - COOKS.COM
From cooks.com
RECIPE: BRISKET OF BEEF IN TOMATO ONION GRAVY (CROCK POT ...
From recipelink.com
SLOW COOKER BRISKET - DINNER AT THE ZOO
From dinneratthezoo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love