SLOW-COOKER BARBECUE BEEF BRISKET
"Ten" is the magic number for this easy beef brisket slow cooker recipe. You need just 10 minutes of prep time to make 10 hearty servings of barbecue brisket. It's equally good served in sandwiches or as a stand-alone entrée, thanks to this set-it-and-forget-it slow-cooker technique.
Provided by By Stephanie Wise
Categories Entree
Time 6h10m
Yield 10
Number Of Ingredients 13
Steps:
- In small bowl, mix brown sugar, chipotle chili powder, cumin, celery salt, garlic powder, salt and pepper.
- Spray inside of 6-quart slow cooker with cooking spray. Place brisket in slow cooker; rub mixture all over brisket.
- In another small bowl, mix 3/4 cup of the ketchup, the apple cider vinegar, onion and Worcestershire sauce. Pour over brisket along with broth.
- Cover and cook on Low heat setting 6 to 8 hours or until meat thermometer inserted in center of brisket reads 160°F.
- Transfer brisket to cutting board; let stand 10 minutes. Meanwhile, add remaining 3/4 cup ketchup to sauce in slow cooker; stir to combine.
- Thinly slice brisket; transfer to serving plate. Spoon sauce over top.
Nutrition Facts : Calories 330, Carbohydrate 16 g, Cholesterol 115 mg, Fat 2, Fiber 0 g, Protein 40 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 12 g, TransFat 1/2 g
SLOW COOKER BARBECUE BEEF BRISKET
This Slow Cooker Barbecue Beef Brisket is as tender, juicy, and flavorful as it gets!
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 10h40m
Number Of Ingredients 13
Steps:
- In a small mixing bowl, whisk together the spice rub ingredients. You will probably have excess spice rub - save it to use later on pork, seafood or chicken.
- Pat the brisket dry with paper towels, then sprinkle spice rub onto the meat and rub it in with your fingers.
- Let the meat stand on your kitchen counter for 30 minutes, or up to 24 hours in the fridge. If you're keeping it in the fridge, remove it 30 minutes before cooking.
- Pour the barbecue sauce into your slow cooker.
- At this point, you can decide if you want to brown the meat before adding it to the slow cooker or not; that's your choice. To brown the meat, coat a large skillet with a tablespoon of olive oil and place over medium-high heat. Once the oil is heated, add your brisket to the skillet and sear it on both sides until browned.
- Remove your brisket from the skillet and place it inside the slow cooker. Turn to coat with the barbecue sauce.
- Cover the slow cooker with the lid and cook your brisket on LOW for 10 hours, or on HIGH for 5 to 6 hours.
- Remove brisket from the slow cooker and place it onto a cutting board. Let rest for 5 minutes. Keep slow cooker covered.Cut the brisket into thin slices, making sure to cut across the grain.
- Stir the sliced meat back into your slow cooker; serve.
Nutrition Facts : ServingSize 4 ounces, Calories 226 kcal, Carbohydrate 12 g, Protein 24 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 713 mg, Fiber 1 g, Sugar 9 g
SLOW-COOKED BARBECUED BEEF BRISKET
"I enjoy fixing a sit-down meal for my husband and myself every evening, so this entree is often on the menu," writes Anita Keppinger from Philomath, Oregon. "It's fairly inexpensive and takes little effort to prepare. The tender beef tastes wonderful."
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.
Nutrition Facts : Calories 242 calories, Fat 6g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 810mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 29g protein.
SLOW COOKER BBQ BEEF BRISKET
Very easy, tender, and tasty brisket. For a small brisket, use 1 jar pickles. Be sure to trim brisket well. Dump in the dill pickle spears, juice and all! Just trust me on this one; the pickles cook down to almost nothing and the juice makes the meat super-tender!
Provided by Christina Tabaretti
Categories 100+ Everyday Cooking Recipes
Time 6h10m
Yield 16
Number Of Ingredients 3
Steps:
- Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.
- Cook on High until beef shreds easily with 2 forks, about 6 hours.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 13.7 g, Cholesterol 69.2 mg, Fat 14.7 g, Fiber 0.9 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 1118.7 mg, Sugar 8.9 g
EASY SLOW COOKER BARBECUE BEEF BRISKET
Beef brisket is rubbed down with spices and cooked low and slow in an amazing barbecue sauce.
Provided by Laurie McNamara
Categories Mains & Entrees
Time 12h25m
Number Of Ingredients 22
Steps:
- Combine the Ketchup, dark brown sugar, water, onion, minced chipotles, vinegar, Worcestershire, garlic powder and black pepper. Whisk until the brown sugar is dissolved and then pour it into the slow cooker.
- In a separate bowl combine 1/4 cup paprika, 1 tablespoon of chili powder, ground cumin, dark brown sugar and kosher salt. Then measure and add in a teaspoon of cayenne pepper, garlic powder and coarse black pepper.
- Slice the brisket in half and rub the entire thing with the seasoning. Drop it into your slow cooker with the barbecue sauce in the bottom, secure the lid and set your slow cooker to low and cook for 10-12 hours.
- Remove the brisket to a cutting board and either shred or slice.
- Pour the sauce from the crock-pot into a large bowl and let sit for 30 minutes. Once the fats float to the top, use a spoon and skim it off and discard.
- Add the shredded beef brisket back into the crock-pot and the skimmed barbecue sauce and keep warm until ready to serve.
- I toast 6-8 sturdy, crusty hoagie rolls under the broiler for a few minutes.
- Top with a heaping amount of saucy shredded beef brisket and a slice of smoked {or non smoked} provolone cheese. Place the sandwiches back under the broiler until the cheese has melted and then top the whole thing with sauteed onions and pickled jalapenos {if you want} and serve! Truly the onions make it work.
- And this barbecue beef brisket reheats beautifully and makes EXCELLENT leftovers!
Nutrition Facts : ServingSize 1 g, Calories 836 kcal, Carbohydrate 57 g, Protein 74 g, Fat 33 g, SaturatedFat 14 g, Cholesterol 202 mg, Sodium 2221 mg, Fiber 3 g, Sugar 28 g, UnsaturatedFat 16 g
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
BBQ BEEF BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Allow the brisket to come to room temperature for 30 minutes.
- Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
- Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
- Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
- Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
- Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
- Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
- Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
- Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!
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