Classic Brisket Low Carb Crock Pot Version Recipes
CLASSIC BRISKET- LOW CARB CROCK POT VERSION
This is one of the best briskets I have ever made. The cooking time does not reflect the overnight marinating. I want to add that I have made this in the oven for the holidays this year, 2 weeks in a row by request, and I just tripled the sauce ingredients, used the same marinade and brisket. I roasted it for 2 1/2 hrs at 350, they were wonderful as well.
Provided by chia2160
Categories Roast Beef
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1097.9, Fat 90.6, SaturatedFat 36.5, Cholesterol 248.5, Sodium 801.8, Carbohydrate 7.5, Fiber 1.2, Sugar 3.2, Protein 59.3
BREADING MIX FOR FRYING - LOW-CARB (ATKINS) VERSION
Low-Carb (Atkins) dieters who love fried foods, this breading mix is for you! It has about 15 less carb grams per serving than the same amount of flour. It adheres well and browns nicely when fried. Use for frying chicken, chicken tenders, pork chops, shrimp, cube steaks, or fish.
Provided by BeachGirl
Categories < 15 Mins
Time 5m
Yield 2/3 cup approx, 2-3 serving(s)
Number Of Ingredients 5
Steps:
- ***Note: This is enough to coat 6-8 chicken tenders.
- In a bowl, mix Dipping Sauce ingredients.
- Dry meat with paper towels.
- Place meat to be breaded (chicken breasts, chicken strips, pork chops, etc.) in the bowl and turn to coat well.
- In plastic bag, add all dry ingredients.
- Add half of meat to bag and shake to coat.
- Repeat with other half of meat.
- Fry in hot oil till browned on the outside and done on the inside.
- Time will vary according to the meat/seafood being cooked.
- Drain on paper towels.
Nutrition Facts : Calories 154.8, Fat 10, SaturatedFat 3.7, Cholesterol 16.8, Sodium 36, Carbohydrate 10.1, Fiber 1.3, Sugar 0.3, Protein 8
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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