CROCK POT BRISKET RECIPE
Juicy and delicious meat, easily made in your slow cooker! This crock pot brisket is so tender it just falls apart.
Provided by Lil' Luna
Categories Main Course
Time 8h5m
Number Of Ingredients 5
Steps:
- Place the brisket in the crock pot. Sprinkle the onion soup mix, garlic powder, and brown sugar over the top of the brisket, and massage gently into the meat. Pour the chili sauce over the top, covering the meat completely.
- Cook on low heat for 8 - 10 hours. Remove the brisket from the slow cooker and slice against the grain. Pour the sauce over the brisket slices to serve.
Nutrition Facts : Calories 361 kcal, Carbohydrate 19 g, Protein 38 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 1283 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
SLOW COOKER BEEF BRISKET
This beef brisket turned out perfect! My husband couldn't stop bragging about. It will melt in your mouth and the broth it cooks in is amazing and simple.
Provided by Cooking with Kimberly Wood
Categories Beef Brisket
Time 8h45m
Yield 4
Number Of Ingredients 16
Steps:
- Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
- Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
- Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
- Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
- Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
- Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
- Preheat the oven's broiler.
- Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
- Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
- Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.
Nutrition Facts : Calories 825.1 calories, Carbohydrate 21.1 g, Cholesterol 165.7 mg, Fat 62.6 g, Fiber 3.1 g, Protein 42.2 g, SaturatedFat 24.7 g, Sodium 904 mg
ATLANTA BRISKET
Provided by Jean Anderson
Categories Beef Marinate Roast Hanukkah Passover Dinner Meat Brisket Chill Party Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 Servings
Number Of Ingredients 12
Steps:
- 1. Place brisket in large nonreactive roaster with snug-fitting lid (I used one measuring 15 1/2 inches long, 12 inches wide, and 4 inches deep). Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade.
- 2. When ready to proceed, preheat oven to 325°F. Lift brisket from roaster and pat dry. Line large fine sieve with coffee filter and set over medium-size bowl. Pour in Coca-Cola marinade and let drip through.
- 3. Rub brisket well on both sides with salt and pepper. Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried.
- 4. For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce, and ketchup and pour over brisket. Scatter sliced onions on top and drop in bay leaves. Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor.
- 5. Cover roaster, slide into lower third of oven, and braise brisket 4 hours. Check roaster at half time and if liquid seems skimpy-not likely-add a little more filtered Coca-Cola marinade, or beef broth, or water.
- 6. Remove roaster from oven and set on trivet on counter. Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up. Note: Some cooks bring the brisket to room temperature before serving. Discard bay leaves and remaining Coca-Cola marinade.
- 7. To serve, lift brisket to cutting board and slice about 1/4 inch thick-across the grain and slightly on the bias. Overlap brisket slices on large platter and smother with pan gravy and onions. The best accompaniment? For me nothing beats a tart and creamy coleslaw.
ATLANTA BRISKET
Make and share this Atlanta Brisket recipe from Food.com.
Provided by kitchenslave03
Categories Meat
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Using fork, poke holes all over brisket. Rub entire surface of brisket with 1 T salt. Wrap brisket in plastic wrap and refrigerate for at least 6 or up to 24 hours.
- Adjust oven rack to lower middle position and heat oven to 325. Pat brisket dry with paper towels and season with pepper. Heat 2 t oil in 12 inch nonstick skillet over med-high til just smoking. Place brisket fat side down in skillet; weigh down with dutch oven or heavy cast iron skillet and cook til well browned, about 4 minutes. Remove dutch oven, flip brisket and replace dutch oven on top and cook til other side is well browned,about 4 minute Transfer to platter.
- Heat remaining 2 t oil in same skillet over med til shimmering. Add onions and cook, stirring occasionally, until soft and golden brown, 10-12 minute Transfer to 13x9 inch baking dish and spread into even layer.
- Combine cola, ketchup, onion powder, sugar, garlic powder, thyme, 1 t salt, and 1 t pepper in a bowl. Place brisket fat side up on top of onions and pour cola mixture over brisket. Place parchment paper over brisket and cover dish tightly with foil. Bake til tender and fork slips easily in and out of meat, 3 1/2 - 4 hours. Let brisket rest in liquid, uncovered for 30 minutes.
- Transfer brisket to carving board. Skim any fat from top of sauce with large spoon. Slice brisket against grain into 1/4 inch thick slices and return to baking dish. Serve with sauce.
- To make ahead: Follow recipe through step 4. Allow brisket to cool in sauce, cover, and refrigerate overnight or up to 24 hours. To serve, slice brisket, return to sauce, and cover with parchment paper. Cover baking dish with foil and cook in 350 degree oven til heated, about 1 hour.
ATLANTA BEEF BRISKET--CROCK-POT
Steps:
- 1. Coat crock pot with cooking spray. Place onions in bottom of crock pot. Season brisket with soup mix and place on top of onions. Combine ketchup and cola. Pour over brisket. Cover and cook on low for 8 hours. Remove brisket to cutting board and allow to cool 10 minutes. Slice against the grain. Makes 8 servings.
OLD-FASHIONED CROCKPOT BEEF BRISKET
Steps:
- Place the onions in the bottom of a 5- to 6-quart slow cooker, then place the brisket, fat side up, on top of the onions.
- Sprinkle the garlic on top of the beef. Surround the meat with the chunked carrots, and any other root vegetable you'd like.
- Combine the ketchup, vinegar, brown sugar, salt, marjoram, and pepper in a small bowl and then rub into the beef.
- Pour 1 cup water into the slow cooker over the vegetables; don't pour over the meat, or you'll wash off the seasoning mixture.
- Cover the crockpot and cook on low for 8 to 10 hours or until the meat is very tender.
- To make the gravy, remove the brisket, onions, and carrots and any other vegetables from the slow cooker, place on a serving plate, and cover tightly with foil to keep warm.
- Pour the liquid from the crockpot into a large saucepan.
- Mix the flour with 1/2 cup water, add to the saucepan, and bring to a boil, stirring the gravy frequently with a wire whisk. Boil until the gravy is thickened; then add the Worcestershire sauce.
- Season the gravy with salt as needed until the flavor comes to life.
- Slice the meat and serve with gravy, onions, and carrots.
Nutrition Facts : Calories 474 kcal, Carbohydrate 9 g, Cholesterol 160 mg, Fiber 1 g, Protein 44 g, SaturatedFat 11 g, Sodium 324 mg, Sugar 5 g, Fat 28 g, ServingSize 12 servings, UnsaturatedFat 0 g
SLOW-COOKER BEEF BRISKET
This slow-cooker beef brisket recipe is so easy to prepare and has been a family favorite for years. I added the fresh mushrooms to give it more flavor. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6-8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 341 calories, Fat 8g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 339mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
BEEF BRISKET CROCK-POT
This recipe was developed and given to me by a good friend. This is the way that my friend's mother and sister make beef brisket. This recipe is so good! Gravy comes out brown and slightly sweet. Brisket will melt in your mouth.
Provided by Pfhantastic Cook
Categories One Dish Meal
Time 4h20m
Yield 3 1/2 pounds, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse brisket under cool running water and thoroughly pat dry. Sprinkle meat generously with salt and pepper on both sides.
- Place sliced onion onto bottom of slow-cooker. Top with seasoned beef brisket.
- Combine all other ingredients to make a sauce and pour over the meat.
- Top with lid and cook on low setting for about 8 hours or on high setting for about 4 hours.
SLOW-COOKER BEEF BRISKET
Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 120 mg, Fiber 1 g, Protein 42 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 4 g, TransFat 1/2 g
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