Wine And Broth Braised Brisket Crock Pot Food

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.

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.

WINE-BRAISED BEEF BRISKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
• Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
• Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
• Place the brisket back into the roasting pan and cover pan with foil.
• Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

WINE-BRAISED BRISKET

Steps:

• Preheat oven to 300 degrees. Generously season brisket with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high. Sear brisket until browned, 4 to 5 minutes a side; transfer to a plate. Drain fat from pot and discard. Reduce heat to medium; add remaining 2 tablespoons oil, shallots, garlic, and potato starch and cook, stirring, 2 minutes. Stir in wine, scraping up any browned bits from bottom of pot. Add broth, mustard, zest, and thyme; bring to a boil. Add meat and any accumulated juices. Cover and transfer to oven; cook 2 hours, 15 minutes.
• Flip meat over; add vegetables. Cover and continue to cook until everything is very tender, about 45 minutes. (If you're saving it for the next day, let cool, then cover and refrigerate overnight. Reheat, covered, in a 350 degrees oven until warmed through, about 40 minutes.)
• Transfer vegetables to a platter and meat to a cutting board; season with salt. Skim fat from liquid in pot. Stir in lemon juice; season with salt and pepper. Slice brisket against the grain and serve, with vegetables and sauce.

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.