SLOW-COOKER BEEF BRISKET RECIPE: HOW TO MAKE IT
This slow-cooker beef brisket recipe is so easy to prepare and has been a family favorite for years. I added the fresh mushrooms to give it more flavor. —Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 20 minutes
Prep Time 20 minutes
Cook Time 06 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender., Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Slice meat across the grain; serve with gravy.
Nutrition Facts : Calories 341 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 339mg sodium, CarbohydrateContent 31g carbohydrate (21g sugars, FiberContent 2g fiber), ProteinContent 37g protein.
BEEF BRISKET SLOW COOKER RECIPE - KITCHN
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
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