CROCKPOT BRISKET (LOW CARB, S)
Provided by Teresia
Time 8h10m
Number Of Ingredients 6
Steps:
- Place the brisket in the crockpot lean side up and pour 2 tablespoons of the beef broth/onion solution over the top then slather it with 1 tablespoon of the mustard and flip it over carefully. (If you're using fresh chopped onion just add them to the top of the fat side of the meat once you get the other ingredients added). Repeat the same process with the top of the brisket on the fat side. Cook on in the crock pot on low overnight (8 hours). Skim the mustard and seasonings from the top of the brisket and mix with the pan juices in the pot. Peel off fat and discard it. *(Note: it is not a lot of fat as shown in the picture and my husband did not want ours discarded so you see how it looks if you leave it on.) Remove the brisket to a separate dish *If you slice it now it will shred a little, I refrigerated it to get it to slice as shown and I used an electric knife to slice it because I didn't have a super sharp knife so it's your choice, it is yummy either way). Drain the juices into a gravy separator and save the meat juices and discard the fat. * (Alternately refrigerate the pan juices and skim off the fat later if you don't own a separator). When you get ready to serve the meat just heat the juices to very hot on the stove and whisk in enough baking blend to thicken (2 tablespoons per cup of liquid) or as I mentioned just pour some of the juice over the top of the meat and let it soak in, the juice is where a lot of the flavor will be but it absorbs back into the meat very easily. *Gravy tips: I love thickening with THM's baking blend! But at higher concentrations, it can get a little grainy. This is easily solved by putting the gravy into a blender or mini processor or using an immersions blender on the sauce. I have used a lower concentration of blend to meat juice in this recipe and had to problems at all. I normally mix some form of cheese into the gravy/sauces and that takes care of it, but I did not want to do that with this gravy so I left it thinner.
Nutrition Facts : Calories 774 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 270 milligrams cholesterol, Fat 47 grams fat, Fiber 1 grams fiber, Protein 74 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 328 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
CLASSIC BRISKET- LOW CARB CROCK POT VERSION
This is one of the best briskets I have ever made. The cooking time does not reflect the overnight marinating. I want to add that I have made this in the oven for the holidays this year, 2 weeks in a row by request, and I just tripled the sauce ingredients, used the same marinade and brisket. I roasted it for 2 1/2 hrs at 350, they were wonderful as well.
Provided by chia2160
Categories Roast Beef
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- the day before make the marinade.
- pour it into a 1 gallon plastic bag, add brisket and marinate overnight, refrigerated, turning over occasionally.
- remove brisket from the marinade and discard.
- mix beer and next 6 ingredients in the crock pot.
- add onion slices and brisket.
- turn brisket over in sauce to coat both sides and place it fat side up.
- cook on low for 8 hours.
- remove and let it rest 10 minutes before slicing against the grain.
- add back to sauce to coat.
- serve.
Nutrition Facts : Calories 1097.9, Fat 90.6, SaturatedFat 36.5, Cholesterol 248.5, Sodium 801.8, Carbohydrate 7.5, Fiber 1.2, Sugar 3.2, Protein 59.3
LOW SODIUM SLOW COOKER BRISKET
This is something I came up with. I am on a low fat, low sodium diet. I'm not sure as to how long to cook the brisket it depends on your slow cooker. You can make gravy with the broth in the bottom of the cooker when brisket is done.
Provided by Born Burris
Categories Meat
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place beef broth into slow cooker.
- Add brisket.
- Place onion on the top of brisket
- Cook until brisket is tender.
- Use the juice on the bottom of cooker to make gravy when brisket is done.
Nutrition Facts : Calories 719.2, Fat 60.2, SaturatedFat 24.2, Cholesterol 165.6, Sodium 146, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 38.7
TENDER CROCK POT BRISKET
Great on a cold night. The apples and brown sugar go perfectly with the brisket. Add some good, warm crusty bread to complete the meal.
Provided by Michele in NJ
Categories One Dish Meal
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in crock pot. Cook for 10 hours on LOW.
- Serve with the vegetables and some of the cooking liquid as a gravy.
Nutrition Facts : Calories 413.9, Fat 0.7, SaturatedFat 0.1, Sodium 70.4, Carbohydrate 99.1, Fiber 6.6, Sugar 60, Protein 5.9
CROCK POT BRISKET
Make and share this Crock Pot Brisket recipe from Food.com.
Provided by Mirj2338
Categories Meat
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
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KETO BEEF BRISKET (LOW CARB, GLUTEN FREE) - SUGAR-FREE MOM
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4.8/5 (4)Total Time 4 hrs 20 minsServings 8Calories 412 per serving
- The night before you'd like to have this for dinner, season the brisket liberally with coarse sea salt and refrigerate covered, overnight.
- Preheat the oven to 325 degrees F. Allow the meat to sit on the counter for 1 hour before cooking. Mix the garlic powder, onion powder, paprika, salt and pepper in a small bowl and sprinkle over the brisket, patting it down all over the meat.
- Heat the avocado oil over medium high heat in a Dutch oven. Sear the brisket on all sides for about 5 minutes each side.
- Add broth and wine to the Dutch oven. You can also add any vegetables to the pot like onions, carrots and celery. Cover and place in the oven for 3-4 hours until the meat is fork tender. Baste every hour.
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