COOKING BEEF BRISKET IN SLOW COOKER 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

SLOW COOKER BEEF BRISKET RECIPE | TRISHA YEARWOOD | FOO…



Slow Cooker Beef Brisket Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 9 hours 0 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

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

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.

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