SLOW ROAST BRISKET RECIPES

Name: Slow Cooker Beef Brisket
Cook time: 40 min
Total time: 9 h
Yield: 6 to 8 servings
Ingredients: One 4-pound first cut brisket, excess fat trimmed; Salt and freshly ground black pepperu00A0; 2 tablespoons olive oilu00A0; One 6-ounce can tomato pasteu00A0; 2 cups vegetable brothu00A0; 1 tablespoon Dijon mustardu00A0; 3 red onions, quarteredu00A0; 3 carrots, peeled and cut into thirdsu00A0; 6 cloves garlic, smashedu00A0; 2 tablespoons apple cider vinegaru00A0; 2 tablespoons Worcestershireu00A0sauce; 2 bay leaves

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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

Ingredients

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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