BEEF BRISKET CROCK POT RECIPE RECIPES

Name: Corned Beef and Cabbage (Crock Pot)
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6-8 serving(s)
Ingredients: 4 cups hot water; 2 tablespoons apple cider vinegar; 2 tablespoons sugar; 1/2 teaspoon fresh ground pepper; 1 large onion, cut into quarters; 3 lbs corned beef brisket (with spices); 8 small white potatoes or 8 small yellow potatoes, scrubbed and cut into quarters; 1 head cabbage, cored and cut into 10 wedges (about 1 1/2 pounds); 4 -5 carrots, cut into 1 inch pieces

BEST CORNED BEEF AND CABBAGE CROCK POT RECIPE | HOW TO ...

Best Corned Beef and Cabbage Crock Pot Recipe | How to ... image

Here is an easy way to fix your Corned Beef and Cabbage, in the Crock pot! I found this recipe in The Best Slow Cooker Cookbook Ever

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 cups hot water
2 tablespoons apple cider vinegar
2 tablespoons sugar
1/2 teaspoon fresh ground pepper
1 large onion, cut into quarters
3 lbs corned beef brisket (with spices)
8 small white potatoes or 8 small yellow potatoes, scrubbed and cut into quarters
1 head cabbage, cored and cut into 10 wedges (about 1 1/2 pounds)
4 -5 carrots, cut into 1 inch pieces

Steps:

Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
Place corned beef and contents of spice packet in the mixture.
Scatter the potatoes and carrots over the top and along the sides.
Cover and cook on high heat setting 4 hours.
Remove the lid and scatter the cabbage wedges over the top.
Cover and continue cooking on low 3-4 hours longer, or until beef is tender.
To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

Nutrition Facts : Calories 777.4, FatContent 43.5, SaturatedFatContent 14.5, CholesterolContent 222.1, SodiumContent 2979.9, CarbohydrateContent 49.6, FiberContent 8.3, SugarContent 13.3, ProteinContent 46.5

SENSATIONAL SLOW COOKED BEEF BRISKET RECIPE | ALLRECIPES

Sensational Slow Cooked Beef Brisket Recipe | Allrecipes image

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 Roasts

Total Time 6 hours 5 minutes

Prep Time 30 minutes

Cook Time 5 hours 15 minutes

Yield 10 servings

Number Of Ingredients 17

Ingredients

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

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, CarbohydrateContent 16.5 g, CholesterolContent 93.2 mg, FatContent 46.1 g, FiberContent 1.6 g, ProteinContent 26.8 g, SaturatedFatContent 14.4 g, SodiumContent 1836.6 mg, SugarContent 6.4 g

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