HOW TO COOK BEEF BRISKET IN SLOW COOKER RECIPES

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SLOW-COOKER BEEF BRISKET RECIPE: HOW TO MAKE IT



Slow-Cooker Beef Brisket Recipe: How to Make It image

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

1 fresh beef brisket (3 to 4 pounds)
1/2 pound sliced fresh mushrooms
2 bay leaves
1 can (15 ounces) crushed tomatoes
1 cup chopped onion
1/2 cup packed brown sugar
1/2 cup balsamic vinegar
1/2 cup ketchup
1/4 cup cornstarch
1/4 cup cold water

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.

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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