RECIPE FOR SLOW COOKER BEEF BRISKET RECIPES

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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.

SLOW-COOKER BRISKET WITH SMOKED PAPRIKA RECIPE | MYR…



Slow-Cooker Brisket with Smoked Paprika Recipe | MyR… image

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

1 3- to 3 1/2-lb. piece beef brisket (preferably the point cut)
1 tablespoon vegetable oil
1 tablespoon butter
1 tablespoon smoked paprika
1 tablespoon Worcestershire sauce
1 ½ cups finely chopped onions
1 cup diced carrots
1 teaspoon black peppercorns
1 dried bay leaf
½ teaspoon dry mustard
About 1/2 tsp. salt
2 ½ cups low-sodium beef or chicken broth
¼ chopped flat-leaf parsley

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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