SLOW COOKER BEEF BRISKET RECIPE | TRISHA YEARWOOD | FOO…
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
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.
SLOW-COOKER BRISKET WITH SMOKED PAPRIKA RECIPE | MYR…
Save time and oven space and use a slow-cooker for brisket that's tender when pierced, with a rich, velvety sauce. Start in the morning and you'll have brisket by dinnertime.
Provided by Jerry Anne Di Vecchio
Total Time 8 hours 45 minutes
Yield Serves 6
Number Of Ingredients 13
Steps:
- Trim outer fat of brisket to about 1/4 in., then pat dry. Heat oil in a large frying pan over medium-high. Add brisket and brown all over, 10 to 15 minutes. Place in a 5- to 6-qt. slow-cooker.
- Swirl butter into frying pan, then add onions and carrots. Cook, stirring often, until onions are lightly browned, about 10 minutes.
- Stir in paprika, Worcestershire sauce, peppercorns, bay leaf, mustard, and 1/2 tsp. salt. Pour in broth, increase heat to high, and scrape up browned bits. Reduce heat and simmer 5 minutes to combine flavors.
- Pour vegetables and broth over meat. Cover. Turn heat to low (meat should simmer gently but not boil) and cook until meat is tender when pierced with a fork, 6 to 8 hours. Lift meat to a platter, cover with foil, and let rest 15 minutes.
- Pour sauce into a large frying pan and boil over high heat until reduced to about 1 cup. Slice brisket across the grain, top with parsley, and serve with sauce.
Nutrition Facts : Calories 887 calories, CarbohydrateContent 7.4 g, CholesterolContent 192 mg, FatContent 76 g, FiberContent 1.6 g, ProteinContent 42 g, SaturatedFatContent 31 g, SodiumContent 596 mg
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