Slow Cooked Brisket Recipes

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SENSATIONAL SLOW COOKED BEEF BRISKET

Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.

Provided by Cajun Girl

Categories     Main Dish Recipes     Roast Recipes

Time 6h5m

Yield 10

Number Of Ingredients 17



Sensational Slow Cooked Beef Brisket image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
  • Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
  • Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
  • Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
  • Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
  • Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
  • Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.

Nutrition Facts : Calories 623.8 calories, Carbohydrate 16.5 g, Cholesterol 93.2 mg, Fat 46.1 g, Fiber 1.6 g, Protein 26.8 g, SaturatedFat 14.4 g, Sodium 1836.6 mg, Sugar 6.4 g

2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons sea salt
1 teaspoon cayenne pepper
⅓ cup extra-virgin olive oil
1 (16 ounce) package sliced fresh mushrooms
3 shallots, chopped
¼ cup unsalted margarine
1 ½ cups Worcestershire sauce (such as Lea & Perrins®), divided
1 (5 pound) beef brisket
2 cups red wine
½ cup water
1 clove garlic, chopped
1 (32 fluid ounce) container beef broth (such as Progresso®)
1 tablespoon Worcestershire sauce (such as Lea & Perrins®)
2 tablespoons unsalted margarine, thinly sliced

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



Slow-Cooker Beef Brisket image

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

2 1/2 to 3 1/2 lb fresh beef brisket (not corned beef)
2 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons pepper
2 cups thinly sliced onions
1 cup 1 1/2-inch pieces peeled carrots
5 cloves garlic, chopped
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup Progresso™ beef flavored broth (from 32-oz carton)

SLOW-COOKER BRISKET

Skip the grill and let your slow cooker do all the work on this simple brisket. No charcoal needed!

Provided by Food Network Kitchen

Categories     main-dish

Time 4h35m

Yield 4 to 6 servings

Number Of Ingredients 11



Slow-Cooker Brisket image

Steps:

  • Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours.
  • Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid.
  • Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes.
  • Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid.

1/4 cup bourbon
2 tablespoons Dijon mustard
1 tablespoon chili powder
1 tablespoon smoked paprika
1 tablespoon lightly packed dark brown sugar
2 teaspoons granulated garlic
2 teaspoons onion powder
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
3 1/2 pounds flat-cut beef brisket
1 tablespoon vegetable oil

SLOW COOKER BEEF BRISKET

Provided by Trisha Yearwood

Categories     main-dish

Time 9h

Yield 6 to 8 servings

Number Of Ingredients 12



Slow Cooker Beef Brisket image

Steps:

  • Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside.
  • Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours.
  • Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm.
  • Slice the brisket against the grain and serve it with the sauce.

One 4-pound first cut brisket, excess fat trimmed
Salt and freshly ground black pepper
2 tablespoons olive oil
One 6-ounce can tomato paste
2 cups vegetable broth
1 tablespoon Dijon mustard
3 red onions, quartered
3 carrots, peeled and cut into thirds
6 cloves garlic, smashed
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 bay leaves

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



Slow Cooker Beef Brisket image

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

1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon ground paprika
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
2 cups low-sodium beef broth
1 teaspoon liquid smoke
1 teaspoon Worcestershire Sauce
¼ cup water, or as needed
1 (2 pound) beef brisket
2 medium yellow onions, quartered
3 large carrots, cut into 1-inch pieces
¼ cup prepared barbecue sauce

SLOW-COOKER BEEF POT ROAST

Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends

Provided by Miriam Nice

Categories     Dinner, Main course

Time 7h45m

Number Of Ingredients 13



Slow-cooker beef pot roast image

Steps:

  • Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
  • Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
  • Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
  • Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
  • Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
  • While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
  • Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

Nutrition Facts : Calories 470 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.42 milligram of sodium

2 tbsp sunflower oil
1½ kg rolled beef brisket
2 tbsp plain flour
3 carrots, chopped
3 sticks of celery, chopped
2 parsnips, chopped
1 onion, chopped
80g button mushrooms
2 bay leaves
2 garlic cloves, crushed
2 tsp English mustard
500ml red wine
250ml beef stock

TEXAS STYLE BEEF BRISKET - SLOW COOKER

Apply the seasoning and marinate beef overnight (included in prep time). Later, get the beef going in the crockpot and make the BBQ sauce. Sounds easy enough to me! :) From Feb. 2009 Taste of Home, posted by Vivian Warner.

Provided by Kats Mom

Categories     Lunch/Snacks

Time 6h55m

Yield 1 brisket, 12 serving(s)

Number Of Ingredients 17



Texas Style Beef Brisket - Slow Cooker image

Steps:

  • MARINATE THE NIGHT BEFORE: In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, black pepper and Liquid Smoke, if desired.
  • Cut brisket in half and place in the bag.
  • Seal bag and turn to thoroughly coat brisket with seasonings.
  • Refrigerate overnight.
  • GET BEEF COOKING: Transfer beef to 5 or 6 quart slow cooker; add broth.
  • Cover and cook on low 6-8 hours or until tender.
  • MAKE SAUCE A FEW MINUTES BEFORE BEEF IS DONE: In a small sauce pan, saute onion in canola oil until tender.
  • Add garlic and cook one minute longer.
  • Stir in remaining ingredients; heat through.
  • SAUCE UP THE BRISKET: Remove brisket from the slow cooker; discard bay leaves.
  • Place one cup cooking juices in a measuring cup; skim fat.
  • Add skimmed, measured juices to the barbeque sauce.
  • Discard any juices remaining in the slow cooker.
  • Return brisket to the slow cooker with BBQ sauce mixture.
  • Cover and cook on high for 30 more minutes to allow flavors to blend.
  • TO SERVE: Thinly slice across the grain and serve with sauce.

Nutrition Facts : Calories 802.6, Fat 62.9, SaturatedFat 24.5, Cholesterol 165.6, Sodium 450.1, Carbohydrate 18.4, Fiber 0.6, Sugar 13.3, Protein 39.2

3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 bay leaves
2 garlic cloves, minced
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon liquid smoke (optional)
6 lbs beef brisket, fresh
1/2 cup beef broth
1 medium onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
1 cup ketchup
1/2 cup molasses
1/4 cup cider vinegar
2 teaspoons chili powder
1/2 teaspoon ground mustard

SLOW COOKER BRISKET AND ONIONS

Christopher Kimball is the Editor-in-Chief of _Cook's Illustrated_ magazine and host of _America's Test Kitchen_ on PBS. This recipe is from his blog at http://tinyurl.com/modas4

Provided by DrGaellon

Categories     Roast Beef

Time 22h

Yield 14-16 serving(s)

Number Of Ingredients 17



Slow Cooker Brisket and Onions image

Steps:

  • In a large skillet over medium-high heat, heat oil until shimmering. Saute onions, brown sugar, and 1-4 teaspoon salt (to taste) until onions are golden, 10 to 12 minutes. Clear a space in the middle of the pan. Add tomato paste and flour to open space and cook, stirring constantly, until darkened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and cook until sauce thickens, about 4 minutes. Off heat, stir in 2 tablespoons vinegar and transfer mixture to bowl. When cool, cover tightly with plastic and refrigerate.
  • Whisk together 1 teaspoon salt, paprika, onion powder, garlic powder, and cayenne in a small bowl. Prick brisket with fork, evenly all over both faces. Rub spice mixture over brisket and wrap tightly in plastic. Refrigerate brisket and onion mixture overnight.
  • The next morning, add half of onion mixture to slow-cooker. Add thyme and bay leaves and place brisket, fat side up, on top. Spread remaining onion mixture over brisket. Cover slow cooker and cook on low until brisket is fork-tender, 9 to 10 hours (or cook on high for 5 to 6 hours). If brisket it especially thick, cook an extra hour. Turn cooker off and allow brisket to rest for 30 minutes.
  • Remove brisket to cutting board. Cut across grain into 1-to-2-inch slices, and transfer to serving platter. Tent with foil.
  • Pour sauce into large skillet, discard herbs, and simmer over high heat until slightly thickened, 8 to 10 minutes. Skim off as much fat as possible, add remaining vinegar, then pour half of sauce over brisket. Serve with remaining sauce on side.

Nutrition Facts : Calories 545.2, Fat 44.3, SaturatedFat 17.5, Cholesterol 118.3, Sodium 123.6, Carbohydrate 6.5, Fiber 0.8, Sugar 2.7, Protein 28.7

1 tablespoon vegetable oil
3 large onions, halved and sliced 1/2-inch thick (about 2 pounds)
1 tablespoon light brown sugar
salt
1 tablespoon tomato paste
2 tablespoons all-purpose flour
3 garlic cloves, minced
1 3/4 cups low sodium chicken broth
2 tablespoons red wine vinegar
1 tablespoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 (5 lb) flat-cut beef brisket, trimmed of excess fat
3 sprigs fresh thyme
3 bay leaves
1 teaspoon red wine vinegar

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SLOW COOKER CORNED BEEF BRISKET RECIPE - CREATE THE MOST …
Slow Cooker Corned Beef Brisket | Foodtalk tip www.foodtalkdaily.com. Cooking corned beef can take anywhere from 4 - 10 hours depending on the size of the brisket and the temperature used to cook it. A slow cooker on low will take 8 - 10 hours, while a slow cooker on high will take 3 - 5 hours.
From recipeshappy.com


HOW TO COOK CORNED BEEF BRISKET IN A SLOW COOKER
Place the prepared vegetables as a layer at the bottom of the slow cooker. Put the corned beef, fat side up, and sprinkle the seasoning. Hold the brisket down and add water till it’s almost submerged. Cover the slow cooker and set it on low for about 5 to 6 hours. Add the cabbage after 6 hours and cook for an additional 45 minutes to 1 hour.
From blogchef.net


EASY OVEN ROASTED BBQ BEEF BRISKET - HOUSE OF NASH EATS
This slow cooked BBQ Beef Brisket recipe is made in the oven or crock pot for the most tender and juicy meat ever, with a sweet & smoky barbecue sauce! I'm sharing all my best tips for how to cook brisket for a crowd, since this is a great choice for large dinner parties. It's so good, no one will care the meat wasn't smoked for hours! For some other delicious oven …
From houseofnasheats.com


SLOW COOKER BRISKET RECIPE - GOOP
1. Season the brisket generously with salt and pepper. 2. Heat a very large sauté pan or roasting pan over medium-high heat, add the oil, and sear the brisket on both sides until nicely browned. 3. Remove the brisket to a 6½-quart slow cooker to rest and add the next 5 ingredients to the pan (add a little more olive oil if the pan looks dry).
From goop.com


QUICK ANSWER: SHOULD I SEAR BRISKET BEFORE SLOW COOKING
For food safety, cooked brisket must be held above 140°F, so restaurants will use a holding oven to keep brisket at or above that temperature between the time the meat exits the pit (perhaps after a short cool down at room temperature to stop the cooking process) and when it’s sliced and served to customers.
From montalvospirits.com


SLOW-COOKED SALT AND PEPPER BRISKET RECIPE
Ingredients. 1 (13- to 15-pound) whole beef brisket. 1/2 cup kosher salt. 1 cup yellow mustard. 1½ cups café grind black pepper.
From today.com


BRISKET RECIPES - BBC FOOD
This slow-cooker brisket recipe brings two of our favourite things together.: tender shreds of beef and easy slow cooking. This recipe requires no …
From bbc.co.uk


SLOW COOKED BEEF BRISKET TACOS - FOOLPROOF LIVING
Slow Cooked Beef Brisket Tacos make the most delicious party food. This brisket taco recipe is made by marinating beef in a vegetable marinade overnight and then cooking it in the crockpot on the next day. It is a great dish when you want to do all the prep and let your slow cooker do most of the work for you.
From foolproofliving.com


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