EASY SLOW COOKER CHIPOTLE BEEF BRISKET
This to-die-for Easy Slow Cooker Chipotle Beef Brisket is tender, smokey, slightly spicy, and super flavorful. It's everything you love about chipotle flavors with all there is to love about a fantastic cut of beef.
Provided by Oriana Romero
Categories Main Course
Time 8h15m
Number Of Ingredients 16
Steps:
- Place garlic, lemon juice, brown sugar, oil, salt, black pepper, oregano, onion powder, cumin, chipotle peppers, and adobo sauce in a small food processor. Pulse until well combined, and a paste is formed.
- Rub the brisket with the chipotle paste, rubbing it thoroughly on all sides. If time permits, leave it for 30 minutes to 24 hours in the fridge to marinade.
- Place orange juice, chicken broth, liquid smoke, and bay leaves in the slow cooker; mix to combine. Add seasoned brisket into a slow cooker. Cover with the lid.
- Slow cook for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb).
- When the time is over, remove the brisket onto a plate or tray.
- Strain the cooking juices. Pour cooking juices in slow cooker into a saucepan. Bring to simmer over medium-high heat and reduce until it thickens to a syrup consistency, about 10 - 15 minutes.
- Turn on the broil of your oven. Line one baking sheet with foil and spray with cooking oil.
- Place brisket onto a baking sheet, baste generously with sauce, broil for 3 - 4 minutes. Then remove and baste again, then return to oven for 3 - 4 more minutes until it caramelizes.
- Cover the brisket with foil and let it rest 15 - 20 minutes before slicing. Slice brisket thinly across the grain and serve with remaining sauce.
Nutrition Facts : Calories 324 kcal, Carbohydrate 7 g, Protein 36 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 105 mg, Sodium 925 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
BRISKET SLIDERS WITH WHITE BARBECUE SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 7h30m
Yield 4 to 6 servings (12 sliders)
Number Of Ingredients 11
Steps:
- For the brisket: Add half of the sliced onions to a slow cooker. Sprinkle the brisket on one side with salt and pepper and add to the slow cooker, seasoned-side down. Sprinkle the other side with salt and pepper. Top with the remaining onions and the soup mix and Worcestershire.
- Cover and cook on high for 6 hours. Let the brisket sit in the onion juices on warm for 30 minutes, or until ready to serve.
- For the white barbecue sauce: Whisk together the mayonnaise, vinegar, hot sauce, garlic powder, 1/2 teaspoon salt and a generous amount of pepper. Refrigerate until ready to serve.
- To assemble: Cut the brisket in half and slice thinly against the grain. Top the potato buns with brisket, onions and barbecue sauce.
BRISKET SLIDERS WITH CARAMELIZED ONIONS
For a dear friend's going-away party, I made a juicy brisket and turned it into sliders. Cook the brisket ahead and slider assembly will be a breeze. -Marlies Coventry, North Vancouver, British Columbia
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a small bowl, combine 2 tablespoons salt, sugar, peppercorns and garlic; rub onto all sides of brisket. Cover and refrigerate 8 hours or overnight. In a small bowl, combine mayonnaise, blue cheese, horseradish and cayenne. Refrigerate until assembling., Place carrots, chopped onions and celery in a 6- or 7-qt. slow cooker. Place brisket on top of vegetables. In a small bowl, combine red wine, mustard and bay leaves; pour over brisket. Cook, covered, on low 7-9 hours or until meat is fork-tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sliced onions and remaining salt; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally., Remove brisket; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Skim fat from reserved juices. Thinly slice brisket across the grain; return to slow cooker. Pour juices over brisket., Serve brisket on buns with mayonnaise mixture and caramelized onions and, if desired, arugula and tomato slices.
Nutrition Facts : Calories 272 calories, Fat 13g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 876mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
SLAW-TOPPED BEEF SLIDERS
When I was working full time, I relied on these delicious, fast-to-fix beef sliders for simple meals. To speed prep time and avoid extra cleanup, I used bagged coleslaw mix and bottled slaw dressing. -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Appetizers
Time 26m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Combine coleslaw, onion, celery seed and pepper. Add salad dressing; toss to coat. Refrigerate until serving., Sprinkle roast with salt and pepper; transfer roast to a 5-qt. slow cooker. Mix tomato paste, water and Worcestershire sauce; pour over roast. Top with onion. Cook, covered, on low 6-8 hours or until meat is tender., Shred meat with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve beef on buns; top with coleslaw. Replace bun tops.
Nutrition Facts : Calories 322 calories, Fat 12g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 726mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 20g protein.
SLOW COOKER PHILLY-STYLE SHREDDED BEEF SLIDERS
I just love Philly-style cheesesteak, but I don't love the price of steak these days. Of course it's not the same, but you can get some tasty results with a beef chuck roast in your slow cooker. Using purchased slider buns, this recipe is an easy answer to the age-old question: "What's for dinner tonight?"
Provided by Bibi
Time 8h30m
Yield 8
Number Of Ingredients 9
Steps:
- Season each side of the chuck roast with 1 teaspoon seasoning salt.
- Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
- Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.
- Cover and cook on Low until the beef is very tender, 8 to 10 hours.
- Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
- Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
- Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.
Nutrition Facts : Calories 429 calories, Carbohydrate 177.2 g, Cholesterol 88 mg, Fat 26.9 g, Fiber 0.3 g, Protein 27.1 g, SaturatedFat 12 g, Sodium 687.6 mg, Sugar 0.8 g
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SLOW-COOKER BARBECUE BRISKET SLIDERS RECIPE | EATINGWELL
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5/5 (1)Calories 412 per servingTotal Time 8 hrs 15 mins
- Stir together the minced chipotle chiles, brown sugar, garlic, cumin, 1/2 tablespoon of the olive oil, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl. Rub all of the mixture over the brisket. Place the brisket in a 5- to 6-quart slow cooker.
- Whisk together the water, ketchup, Worcestershire, and 2 tablespoons of the vinegar in a small bowl; pour over the brisket in the slow cooker. Cover and cook on LOW until the brisket is very tender, about 8 hours.
- Transfer the brisket to a cutting board, reserving the sauce in the slow cooker. Shred the brisket with 2 forks into bite-sized pieces. Return the shredded meat to the reserved sauce in the slow cooker, stirring to combine.
- Just before serving, whisk together the remaining 1 tablespoon each olive oil and vinegar and remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the coleslaw mix, and toss to coat. Divide the brisket and slaw evenly among the slider buns.
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5/5 (4)Total Time 4 hrs 10 mins
- Stir together brown sugar, kosher salt, cumin, and black pepper in a small bowl. Season brisket with sugar mixture. Place brisket, chipotle chiles, and garlic in a 6-quart slow cooker. Cover and cook until tender, 4 to 5 hours on HIGH or about 8 hours on LOW.
- Transfer brisket to a cutting board, reserving ½ cup cooking liquid. Using 2 forks, shred brisket; place in a large bowl. Add barbecue sauce and reserved cooking liquid; stir until meat is fully coated. Divide meat evenly among bottom halves of buns. Add pickle chips, and cover with bun tops.
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4.6/5 (24)Total Time 8 hrs 15 minsCuisine AmericanCalories 406 per serving
- In a medium bowl, whisk together the ketchup, beef broth, brown sugar, Worcestershire sauce, chilies in adobo, and spices. Pour over the brisket.
- Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. Remove the brisket from the slow cooker and shred. Cover and keep warm.
- Pour the sauce from the slow cooker through a fine mesh sieve into a medium saucepan. Simmer for 15-20 minutes over medium heat until sauce thickens and reduces by about half. Toss the shredded meat with the sauce.
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