Slow Cooker Beef Brisket Food

SLOW COOKER BEEF BRISKET

Steps:

• In a large, deep frying pan, heat the oil and fry the onions over a high heat for 5min or until dark and golden, stirring occasionally. Stir in the stock, scraping the bottom of the pan and bring to the boil. Season well with pepper and a pinch of salt.
• Put the brisket into the pan of the slow cooker (cut the brisket in half if you can't fit the whole piece in the pan), add the garlic cloves and bay leaves and pour over the hot cooking liquid. Cover with the lid and cook on low for 8hr, until the meat is tender and falling apart.
• Meanwhile, make the sauce. Put all the ingredients except 1tbsp bourbon in a large pan and stir together over a medium heat, bubbling for 15-20min until thick. Stir in the remaining bourbon and season to taste. Set aside.
• Lift the brisket out of the cooking liquid (see GH Tip) on to a board, and shred into pieces with two forks. Add the meat to the sauce in the pan and stir to coat. Serve.

SLOW COOKER BEEF BRISKET RECIPE

Steps:

• Generously season brisket with about 2 tsp salt and 1 tsp black pepper. Heat large heavy skillet or cast iron pan over high heat. Add 1 Tbsp oil and when hot, add brisket (fat side down). Sear 4-5 min per side or until browned on both sides. Transfer to slow cooker, fat side facing up.
• In the same pan, add 1 Tbsp oil and sliced onions. Sautee 5-7 min or until onions are caramelized. Place onions over brisket. In the same pan, add more oil as needed and saute mushrooms until soft (5 min). Place mushrooms into the slow cooker and sprinkle chopped garlic over the top.
• Combine 2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over meat.
• Cover and cook on low 7 to 8 hrs or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest 15 min with the lid on. Remove and discard excess fat from the top** then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add amazing flavor and keep meat tender. Serve beef brisket and mushrooms, spooning slow cooker juices over the top.

SLOW-COOKED CORNED BEEF

Steps:

• In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top., Cover and cook on low for 9-11 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter. Thinly slice 1 brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.

SLOW-COOKER BEEF POT ROAST

Steps:

• Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
• Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
• Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
• Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
• Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
• While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
• Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

SLOW-COOKER BEEF BRISKET

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender., Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy.

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.

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.

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.

SLOW COOKER BEEF BRISKET

Steps:

• Preheat oven to 425 degrees F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside.
• Spray 6 quart (or larger) slow cooker with non-stick cooking spray.
• Trim brisket of excess fat and rinse and pat dry. If your brisket is extra long then slice it in half so it will fit in your slow cooker.
• In a medium bowl, whisk together Spice Rub ingredients. Remove 1 tablespoon Spice Rub and add to a medium bowl to use in your barbecue sauce. Rub all remaining Spice Rub evenly all over the meat then place brisket on prepared baking sheet. (You can let sit at room temperature for 30 minutes or refrigerate up to 24 hours if desired). Bake uncovered for 30 minutes at 425 degrees F to sear meat.
• Meanwhile, add all of the Barbecue Sauce ingredients to the 1 tablespoon reserved Spice Rub and whisk to combine. Remove 1/2 cup barbecue sauce and add to slow cooker along with 1 cup water, 2 tablespoons Worcestershire, 1 tablespoon reduced sodium soy sauce and 1 tablespoon beef bouillon. Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking).
• Using tongs (so you don't burn yourself) carefully transfer brisket to slow cooker. It will be large so you will have to squish it in. Not all of it will be under the liquid.
• Cover and cook on LOW for 8-10 hours until brisket is very tender, flipping over half way through cooking. If your brisket is tough, it just needs to cook longer.
• Remove brisket to a foil lined baking sheet. Brush with barbecue sauce and broil 5-10 minutes, until slightly caramelized. Meanwhile, microwave or simmer remaining barbecue sauce until warmed through.
• Brush brisket again with barbecue sauce and slice across the grain or chop if desired. Serve with remaining barbecue sauce plain or they make delicious sandwiches. (See side dish suggestions below recipe.)
• MAKE AHEAD: I often will cook my brisket until tender then remove the removable ceramic insert and refrigerate the brisket in the juices. The next day, I skip off all the hardened fat then cook on LOW in the slow cooker for 1-2 hours until warmed through and proceed with recipe.

TEXAS STYLE BEEF BRISKET - SLOW COOKER

Steps:

• MARINATE THE NIGHT BEFORE: In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, black pepper and Liquid Smoke, if desired.
• Cut brisket in half and place in the bag.
• Seal bag and turn to thoroughly coat brisket with seasonings.
• Refrigerate overnight.
• GET BEEF COOKING: Transfer beef to 5 or 6 quart slow cooker; add broth.
• Cover and cook on low 6-8 hours or until tender.
• MAKE SAUCE A FEW MINUTES BEFORE BEEF IS DONE: In a small sauce pan, saute onion in canola oil until tender.
• Add garlic and cook one minute longer.
• Stir in remaining ingredients; heat through.
• SAUCE UP THE BRISKET: Remove brisket from the slow cooker; discard bay leaves.
• Place one cup cooking juices in a measuring cup; skim fat.
• Add skimmed, measured juices to the barbeque sauce.
• Discard any juices remaining in the slow cooker.
• Return brisket to the slow cooker with BBQ sauce mixture.
• Cover and cook on high for 30 more minutes to allow flavors to blend.
• TO SERVE: Thinly slice across the grain and serve with sauce.

SLOW COOKER BEEF BRISKET RECIPE

Steps:

• In a bowl, add salt and pepper, cumin, onion powder, garlic powder, and paprika. Mix to combine.
• Drain most of the juices from the bag of corned beef brisket into the sink. Add 1 cup of water to the slow cooker. Place the brisket in the slow cooker, fat side up.
• Season the brisket with the seasoning mixture, then set the crock pot to low heat and the timer for 8 hours.
• Once 8 hours is up, remove, serve, and enjoy! Slice against the grain for best results.

YO MOMMA! -- SLOW COOKER BEEF BRISKET !!

Steps:

• Lay the potatoes across the bottom of the insert of the slow cooker.
• Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat.
• Brown the brisket well on all sides.
• Place the browned meat in the slow cooker insert.
• Add more oil, if needed, and sauté the onions until soft, about 4 minutes.
• Add the garlic and cook 2 minutes more. Scrape the vegetables into the insert.
• Pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon.
• Pour over the meat.
• Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the insert.
• Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender.
• Remove the meat to a cutting board and slice it thinly against the grain.
• Skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper.
• Transfer the meat and potatoes to a serving platter or serve them on individual plates. Spoon the cooking liquid on top or on the side.

SLOW COOKER BEEF BRISKET

Steps:

• In a small bowl combine the brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub generously on each side of the brisket and place it in the bottom of the slow cooker.
• Place the onion in the slow cooker and then add the BBQ sauce on top. Cook on low for 8-10 hours or high for 5-6.

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.