Slow Cooker Teriyaki Beef Brisket Food

BEEF TERIYAKI

Steps:

• Place the beef in a 6 quart crock pot.
• Place sliced onions on top and pour the teriyaki sauce over the top of the beef.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Serve warm over rice and enjoy!

SLOW COOKER TERIYAKI BEEF RECIPE

Steps:

• In a frypan over high heat, lightly brown the beef, then put to the side.
• Next, in a slow cooker, add garlic, ginger, honey, soy sauce, beef stock, rice wine vinegar, and black pepper.
• Next, gently mix in the sliced beef strips.
• Cook on low for 6-8 hours or until the beef is tender.
• To thicken the sauce, mix the cornstarch and water together. Gently stir into the teriyaki beef mixture.
• Cook on high for 15 minutes.
• Serve & Enjoy.

SLOW-COOKER TERIYAKI BEEF BRISKET

Steps:

• Remove fat from beef. In 3 1/2- to 4-quart slow cooker, place beef. Top with onion. In small bowl, mix teriyaki glaze and orange peel; pour over beef and onion.
• Cover and cook on Low heat setting 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board. Cover to keep warm.
• In small bowl, mix water and cornstarch; gradually stir into juices in slow cooker. Increase heat setting to High. Cover and cook about 15 minutes, stirring occasionally, until sauce has thickened. Cut beef across grain into thin slices. Serve sauce with beef.

TERIYAKI BEEF BRISKET FOR THE CROCK POT

Steps:

• Remove fat from beef.
• Place in a 4 qt crock pot.
• Top with onion.
• Mix teriyaki and orange peel; pour over meat and onions.
• Cover and cook on low for 8 to 10 hours or until beef is tender.
• Remove beef from crock pot to a cutting board; cover to keep warm.
• Mix water and cornstarch.
• Slowly pour cornstarch mixture into juices left in the crockpot.
• Cover and cook on high setting for about 15 minutes, stirring occasionally until sauce has thickened.
• Cut beef across the grain into thin slices.
• Serve sauce with beef.

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.

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.