SLOWCOOKER BRISKET RECIPES

Steps:

• Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
• Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
• Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
• Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Steps:

• Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
• Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
• Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.