Crock Pot Beef Brisket Food

SLOW-COOKER BRISKET

Steps:

• Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours.
• Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid.
• Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes.
• Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid.

BEEF BRISKET CROCK-POT

Steps:

• Rinse brisket under cool running water and thoroughly pat dry. Sprinkle meat generously with salt and pepper on both sides.
• Place sliced onion onto bottom of slow-cooker. Top with seasoned beef brisket.
• Combine all other ingredients to make a sauce and pour over the meat.
• Top with lid and cook on low setting for about 8 hours or on high setting for about 4 hours.

SLOW-COOKER BEEF BRISKET

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.

CROCK POT BRISKET

Steps:

• Mix all ingredients except for the brisket.
• Place the brisket into the crock pot and pour the cola mixture over the meat.
• Cook on high for 8 hours or overnight on low.
• Slice and serve.

OLD-FASHIONED CROCKPOT BEEF BRISKET

Steps:

• Place the onions in the bottom of a 5- to 6-quart slow cooker, then place the brisket, fat side up, on top of the onions.
• Sprinkle the garlic on top of the beef. Surround the meat with the chunked carrots, and any other root vegetable you'd like.
• Combine the ketchup, vinegar, brown sugar, salt, marjoram, and pepper in a small bowl and then rub into the beef.
• Pour 1 cup water into the slow cooker over the vegetables; don't pour over the meat, or you'll wash off the seasoning mixture.
• Cover the crockpot and cook on low for 8 to 10 hours or until the meat is very tender.
• To make the gravy, remove the brisket, onions, and carrots and any other vegetables from the slow cooker, place on a serving plate, and cover tightly with foil to keep warm.
• Pour the liquid from the crockpot into a large saucepan.
• Mix the flour with 1/2 cup water, add to the saucepan, and bring to a boil, stirring the gravy frequently with a wire whisk. Boil until the gravy is thickened; then add the Worcestershire sauce.
• Season the gravy with salt as needed until the flavor comes to life.
• Slice the meat and serve with gravy, onions, and carrots.

SLOW-COOKER BARBECUE BRISKET

Steps:

• Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
• Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
• Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

SLOW COOKER BEEF BRISKET

Steps:

• Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside.
• Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours.
• Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm.
• Slice the brisket against the grain and serve it with the sauce.

CROCK POT BARBECUED BEEF BRISKET

Steps:

• In a small bowl, combine the first six ingredients and rub over brisket. Place in crock pot.
• In a large bowl, combine the sauce ingredients. Pour half over the brisket and set the remaining sauce aside.
• Cover and cook on low for 8-10 hours or until meat is tender.
• Serve with the reserved sauce.

SLOW COOKER TEXAS SMOKED BEEF BRISKET

Steps:

• Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
• Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
• Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

SENSATIONAL SLOW COOKED BEEF BRISKET

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
• Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
• Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
• Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
• Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
• Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
• Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.

SMOKY BARBECUE BEEF BRISKET (CROCK POT)

Steps:

• Trim fat from brisket. If necessary, cut to fit into crock pot.
• Combine chili powder, garlic powder, celery seed and pepper; rub evenly over meat. Place meat in a 3 1/2-5 quart crock pot.
• For sauce, combine catsup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket.
• Cover; cook on low setting for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from cooker. Cut the brisket into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat.

CROCKPOT BEEF BRISKET

Steps:

• Spray crockpot with cooking oil. Place beef brisket fat side down in crockpot and add onion slices, minced garlic, paprika and salt and pepper on top.
• Pour chili sauce and Worcestershire sauce over brisket and cook on low setting for 6 hours.
• Then, pour beer over brisket and increase temperature to high and continue cooking for 30 more minutes.
• When well cook and tender, slice brisket against the grain and place slices on large serving platter.
• Serve with hot cooking liquid sauce and garnish with sliced tomatoes and cilantro or parsley, if you like.

CROCK POT BEEF BRISKET SANDWICHES

Steps:

• Put beef brisket in crock pot.
• Top with your favorite BBQ sauce. Just enough to cover the meat.
• Place onion slices and diced garlic on top of meat.
• Cook on low for 8 hours. When done, use a fork to shred the meat. (Poke the meat and then pull down with the fork) Once shaved it will mix with the BBQ sauce nicely.
• Serve on a fresh bun of choice and top with either a thick Cheddar or American cheese slice. Another alternative could be melted Velveeta. Make sure each sandwich has a little bit of the onion slices in there, it really adds to the flavor and texture.
• I usually serve this with a little side salad for a quick dinner.

SLOW-COOKED BARBECUED BEEF BRISKET

Steps:

• In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

SLOW COOKER CORNED BEEF-STYLE BRISKET

Steps:

• Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
• Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
• To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.