ALTON BROWN BRISKET RECIPE RECIPES

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BEEF BRISKET SLOW COOKER RECIPE - KITCHN



Beef Brisket Slow Cooker Recipe - Kitchn image

Provided by Meghan Splawn

Categories     Main dish    Dinner    Pot roast    Meat dish

Total Time 0S

Yield 8

Number Of Ingredients 15

1 (3-pound) beef brisket (preferably flat cut)
2 teaspoons kosher salt, divided
3 tablespoons vegetable oil
3 large sweet onions, thinly sliced
6 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups low-sodium beef broth
1/2 cup ketchup (see Recipe Notes)
1/2 cup packed light brown sugar
1 tablespoon tomato paste
1 pound red potatoes, cut into 2-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces

Steps:

  • Prepare the brisket, set it in the slow cooker. Pat the brisket dry with paper towels. If your brisket has a particularly thick fat cap, you can remove it now — I almost never bother, though, as the fat makes for an even more luxurious brisket. Sprinkle the brisket on all sides with 1 teaspoon of the salt. Place it in a 6-quart or larger slow cooker.
  • Brown the onions and garlic over medium-high heat. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onions and cook until softened and beginning to brown and char in some spots, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes more.
  • Add the spices and cook until fragrant. Add the smoked paprika, black pepper, thyme, oregano, and remaining 1 teaspoon salt and cook, stirring occasionally, until very fragrant, about 1 minute.
  • Move the onions and garlic to the slow cooker, covering the brisket. Carefully transfer the onions over the brisket.
  • Deglaze the pan with the beef broth, then add the sauce ingredients and bring to a simmer. Return the pan to medium-high heat, add the broth, and use a spatula or wooden spoon to scrape all the lovely browned bits up off the bottom of the pan. Add the ketchup, brown sugar, and tomato paste, and stir to combine. Bring the mixture to a simmer, then pour over the onions and brisket.
  • Cover and cook on low for 6 to 8 hours. Add the potatoes and carrots to the slow cooker, tucking them around the brisket. Cover and cook on the LOW setting for 6 to 8 hours. The brisket is done when it easily shreds when pulled, but it shouldn’t be falling apart.
  • Serving and storing the brisket. Transfer the brisket to a clean cutting board. If desired, use a spoon to scrape the fat cap off. Now you can slice and serve the brisket immediately, or slice the brisket and return it to the slow cooker to cool and then refrigerate — this is ideal for serving the dish to guests or if you’d like to remove more fat from the dish since it will harden. Serve the brisket with the potatoes, carrots, and a generous spoonful of the cooked onion and sauce.

Nutrition Facts : SaturatedFatContent 15.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 46.1 g, SugarContent 28.4 g, ServingSize Serves 8, ProteinContent 34.7 g, FatContent 43.5 g, Calories 710 cal, SodiumContent 906.0 mg, FiberContent 4.4 g, CholesterolContent 0 mg

HOW TO COOK PERFECT BROWN RICE EVERY TIME - SKINNYTASTE



How to Cook Perfect Brown Rice Every Time - Skinnytaste image

How to cook perfect brown rice every time? This foolproof method makes perfect brown rice that is never sticky.

Provided by Gina

Categories     Side Dish

Total Time 52 minutes

Prep Time 2 minutes

Cook Time 50 minutes

Yield 5

Number Of Ingredients 3

1 cup natural brown rice (I used long grain)
8 cups cold water
1 1/2 tsp kosher salt

Steps:

  • Rinse the rice with cold water for 30 seconds.
  • Bring the water and salt to a boil over high heat in a large heavy pot with a tight fitting lid.
  • When the water is boiling add the rice, stir and partially cover (don't cover complete or it will spill over) and cook on medium-high heat for 30 minutes.
  • Shut the heat off. Drain the rice in strainer, then quickly return to the pot and cover tightly for 20 minutes so the steam finishes cooking the rice.
  • Uncover the rice and fluff with a fork.

Nutrition Facts : ServingSize 3 /4 cup, Calories 128 kcal, CarbohydrateContent 9 g, ProteinContent 3 g, SaturatedFatContent 0.1 g, SodiumContent 700 mg, FiberContent 1 g

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