Classic Brisket Low Carb Crock Pot Version Recipes

Steps:

• the day before make the marinade.
• pour it into a 1 gallon plastic bag, add brisket and marinate overnight, refrigerated, turning over occasionally.
• remove brisket from the marinade and discard.
• mix beer and next 6 ingredients in the crock pot.
• add onion slices and brisket.
• turn brisket over in sauce to coat both sides and place it fat side up.
• cook on low for 8 hours.
• remove and let it rest 10 minutes before slicing against the grain.
• add back to sauce to coat.
• serve.

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.

Steps:

• In a large skillet or electric skillet, heat about a 1/4 of a inch deep of oil.
• In a bowl,add egg, buttermilk and 2% milk, salt and pepper and mix well. Set aside.
• In another bowl add panko bread crumbs, set aside.
• Slice yellow squash to your desired thickness and place slices in the milk mixture and coat well.
• Dip one slice of squash into bread crumbs and place in heated oil. Make sure you lay the squash in a single layer to fry. Repeat process til you fill the skillet.
• Brown one side on medium heat for 3-4 minutes and turn to brown other side of squash for another 3-4 minutes or until tender.
• Drain on paper towel and serve.