Slow Cooker Brisket And Onions Food

SLOW-COOKER BRISKET AND ONIONS

Steps:

• In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley.
• If you make this ahead of time, cover and refrigerate brisket in cooking liquid, up to 1 week. Reheat in a 300-degree oven.

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.

COUSIN DAVID'S SLOW COOKER BRISKET

Steps:

• Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

SLOW COOKER BRISKET AND ONIONS

Steps:

• In a large skillet over medium-high heat, heat oil until shimmering. Saute onions, brown sugar, and 1-4 teaspoon salt (to taste) until onions are golden, 10 to 12 minutes. Clear a space in the middle of the pan. Add tomato paste and flour to open space and cook, stirring constantly, until darkened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and cook until sauce thickens, about 4 minutes. Off heat, stir in 2 tablespoons vinegar and transfer mixture to bowl. When cool, cover tightly with plastic and refrigerate.
• Whisk together 1 teaspoon salt, paprika, onion powder, garlic powder, and cayenne in a small bowl. Prick brisket with fork, evenly all over both faces. Rub spice mixture over brisket and wrap tightly in plastic. Refrigerate brisket and onion mixture overnight.
• The next morning, add half of onion mixture to slow-cooker. Add thyme and bay leaves and place brisket, fat side up, on top. Spread remaining onion mixture over brisket. Cover slow cooker and cook on low until brisket is fork-tender, 9 to 10 hours (or cook on high for 5 to 6 hours). If brisket it especially thick, cook an extra hour. Turn cooker off and allow brisket to rest for 30 minutes.
• Remove brisket to cutting board. Cut across grain into 1-to-2-inch slices, and transfer to serving platter. Tent with foil.
• Pour sauce into large skillet, discard herbs, and simmer over high heat until slightly thickened, 8 to 10 minutes. Skim off as much fat as possible, add remaining vinegar, then pour half of sauce over brisket. Serve with remaining sauce on side.

SLOW COOKER BRISKET & ONIONS

Steps:

• 1. Unfold the brisket and cut into two equal pieces that will fit in your saute skillet or cast iron pan. Coat the skillet with oil and heat over medium-high heat. Salt and pepper the brisket. Sear until a golden brown crust appears on both sides of the meat. Remove and place in your slow cooker insert.
• 2. Add a little more oil to the pan and heat over low-medium heat. Slice the onions into thin half moons and saute gently until they are soft and lightly caramelized. Add the minced garlic and cook until tender and fragrant. Add to the slow cooker insert, tucking under and around the meat.
• 3. Heat the broth to boiling and stir in the two sauces. Taste and adjust seasonings. Pour over the meat.
• 4. Cover and cook in the slow cooker on low heat for 6-8 hours or until the brisket falls apart. Or you may cook on high for 5 hours if you need it to be ready sooner, but the brisket could be slightly tougher as a result of faster cooking.

SLOW COOKER BRISKET WITH GOLDEN ALE GRAVY & HORSERADISH MASH

Steps:

• Season the brisket all over with salt and pepper. Heat the vegetable oil in a frying pan (or use the sear function on your slow cooker) and sear the meat all over until browned. Transfer to a plate. Add another drizzle of oil, if needed, and fry the onions with a pinch of salt until lightly golden, about 12 mins. Sprinkle over the flour, stir until well-mixed, then pour in the ale and scrape the bottom of the pan to pick up any browned bits. Tip everything into the slow cooker (if using a frying pan).
• Add the yeast or beef extract, sugar and vinegar, then the beef and herbs. Top up with stock until the brisket is just over half submerged. Cover and cook for 7-8 hrs on low until tender. Remove the meat from the slow cooker and cover to keep warm. Use the reduce or simmer function on your slow cooker and simmer for 10-15 mins until the gravy has thickened to your liking. If your slow cooker doesn't have a simmer function, pour the gravy into a pan and simmer on the hob until thickened. Add a pinch more salt, sugar or a dash more vinegar if needed. If you like your gravy to be extra-thick, mix the cornflour with a splash of cold water, then add to the pan and bubble for a few minutes.
• Just before you remove the meat from the slow cooker, start on the mash. Cook the potatoes in a pan of boiling salted water for 20 mins until very tender when pressed. Drain and steam-dry for a few minutes before mashing with the horseradish, butter and crème fraîche. Scatter with parsley to serve. Cut the brisket into wedges and serve with the gravy and mash.