Classic Brisket Low Carb Crock Pot Version Recipes

CROCKPOT BRISKET (LOW CARB, S)

Steps:

• Place the brisket in the crockpot lean side up and pour 2 tablespoons of the beef broth/onion solution over the top then slather it with 1 tablespoon of the mustard and flip it over carefully. (If you're using fresh chopped onion just add them to the top of the fat side of the meat once you get the other ingredients added). Repeat the same process with the top of the brisket on the fat side. Cook on in the crock pot on low overnight (8 hours). Skim the mustard and seasonings from the top of the brisket and mix with the pan juices in the pot. Peel off fat and discard it. *(Note: it is not a lot of fat as shown in the picture and my husband did not want ours discarded so you see how it looks if you leave it on.) Remove the brisket to a separate dish *If you slice it now it will shred a little, I refrigerated it to get it to slice as shown and I used an electric knife to slice it because I didn't have a super sharp knife so it's your choice, it is yummy either way). Drain the juices into a gravy separator and save the meat juices and discard the fat. * (Alternately refrigerate the pan juices and skim off the fat later if you don't own a separator). When you get ready to serve the meat just heat the juices to very hot on the stove and whisk in enough baking blend to thicken (2 tablespoons per cup of liquid) or as I mentioned just pour some of the juice over the top of the meat and let it soak in, the juice is where a lot of the flavor will be but it absorbs back into the meat very easily. *Gravy tips: I love thickening with THM's baking blend! But at higher concentrations, it can get a little grainy. This is easily solved by putting the gravy into a blender or mini processor or using an immersions blender on the sauce. I have used a lower concentration of blend to meat juice in this recipe and had to problems at all. I normally mix some form of cheese into the gravy/sauces and that takes care of it, but I did not want to do that with this gravy so I left it thinner.

SLOW-COOKER BEEF BRISKET

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.

CLASSIC BRISKET- LOW CARB CROCK POT VERSION

Steps:

• the day before make the marinade.
• pour it into a 1 gallon plastic bag, add brisket and marinate overnight, refrigerated, turning over occasionally.
• remove brisket from the marinade and discard.
• mix beer and next 6 ingredients in the crock pot.
• add onion slices and brisket.
• turn brisket over in sauce to coat both sides and place it fat side up.
• cook on low for 8 hours.
• remove and let it rest 10 minutes before slicing against the grain.
• add back to sauce to coat.
• serve.