BRAISED CORNED BEEF BRISKET RECIPE RECIPES

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.

Steps:

• Place meat in a zip-top bag and freeze for 1-2 hours to firm up the meat for cutting.
• Slice the meat against the grain into 1/8 inch - 1/4 inch strips.
• Mix remaining ingredients in a zip-top bag, then add steak and coat well. Marinate in the refrigerator for 3-6 hours.
• Remove the meat and pat dry. Divide the steak strips onto the cooking trays in an even layer.
• Place the drip pan in the bottom of the cooking chamber and insert one cooking tray in the top-most position and one tray in the middle position.
• Using the display panel, select DEHYDRATE, then adjust the temperature to 160 degrees and the time to 3 hours, then touch START.
• At 1.5 hours, switch the trays.
• When the Dehydrate program is nearly complete, test a piece of jerky by bending it at a 90-degree angle.
• If any moisture seeps out, return for an additional 20-30 minutes. If it bends, but there is no moisture seepage, it is done. If it cracks and breaks, it is overdone.