Crock Pot Brisket Recipes

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CROCK POT BRISKET RECIPE



Crock Pot Brisket Recipe image

Juicy and delicious meat, easily made in your slow cooker! This crock pot brisket is so tender it just falls apart.

Provided by Lil' Luna

Categories     Main Course

Time 8h5m

Number Of Ingredients 5

1 3 pound beef brisket
1 envelope dry onion soup mix
2 teaspoons garlic powder
1 tablespoon brown sugar
2 12 ounce bottles of Heinz chili sauce

Steps:

  • Place the brisket in the crock pot. Sprinkle the onion soup mix, garlic powder, and brown sugar over the top of the brisket, and massage gently into the meat. Pour the chili sauce over the top, covering the meat completely.
  • Cook on low heat for 8 - 10 hours. Remove the brisket from the slow cooker and slice against the grain. Pour the sauce over the brisket slices to serve.

Nutrition Facts : Calories 361 kcal, Carbohydrate 19 g, Protein 38 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 1283 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

CROCK POT BRISKET



Crock Pot Brisket image

Make and share this Crock Pot Brisket recipe from Food.com.

Provided by Mirj2338

Categories     Meat

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 piece beef brisket, large enough to fit into your crock pot
1/3 cup mustard (best is Dijon or Honey Mustard)
1/3 cup ketchup
2 tablespoons onion soup mix
1 1/2 cups Coca-Cola
fresh ground pepper
paprika

Steps:

  • Mix all ingredients except for the brisket.
  • Place the brisket into the crock pot and pour the cola mixture over the meat.
  • Cook on high for 8 hours or overnight on low.
  • Slice and serve.

SLOW-COOKER BEEF BRISKET



Slow-Cooker Beef Brisket image

Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h30m

Yield 6

Number Of Ingredients 9

2 1/2 to 3 1/2 lb fresh beef brisket (not corned beef)
2 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons pepper
2 cups thinly sliced onions
1 cup 1 1/2-inch pieces peeled carrots
5 cloves garlic, chopped
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup Progresso™ beef flavored broth (from 32-oz carton)

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.

Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 120 mg, Fiber 1 g, Protein 42 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 4 g, TransFat 1/2 g

SLOW COOKER BEEF BRISKET



Slow Cooker Beef Brisket image

This beef brisket turned out perfect! My husband couldn't stop bragging about. It will melt in your mouth and the broth it cooks in is amazing and simple.

Provided by Cooking with Kimberly Wood

Categories     Beef Brisket

Time 8h45m

Yield 4

Number Of Ingredients 16

1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon ground paprika
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
2 cups low-sodium beef broth
1 teaspoon liquid smoke
1 teaspoon Worcestershire Sauce
¼ cup water, or as needed
1 (2 pound) beef brisket
2 medium yellow onions, quartered
3 large carrots, cut into 1-inch pieces
¼ cup prepared barbecue sauce

Steps:

  • Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
  • Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
  • Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
  • Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
  • Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
  • Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
  • Preheat the oven's broiler.
  • Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
  • Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
  • Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.

Nutrition Facts : Calories 825.1 calories, Carbohydrate 21.1 g, Cholesterol 165.7 mg, Fat 62.6 g, Fiber 3.1 g, Protein 42.2 g, SaturatedFat 24.7 g, Sodium 904 mg

SLOW-COOKER BARBECUE BRISKET



Slow-Cooker Barbecue Brisket image

Provided by Food Network Kitchen

Time 8h25m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons packed light brown sugar
1 1/2 tablespoons chipotle chile powder
2 teaspoons ground cumin
1 teaspoon celery salt
1 clove garlic, minced
Kosher salt and freshly ground pepper
4 1/2 to 5 pounds point-cut beef brisket, trimmed (fat cap intact)
1 1/4 cups ketchup
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
Potato salad and cornbread, for serving (optional)

Steps:

  • Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
  • Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
  • Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

Nutrition Facts : Calories 453 calorie, Fat 12 grams, SaturatedFat 5 grams, Cholesterol 115 milligrams, Sodium 676 milligrams, Carbohydrate 16 grams, Protein 67 grams

SLOW-COOKER BRISKET



Slow-Cooker Brisket image

Skip the grill and let your slow cooker do all the work on this simple brisket. No charcoal needed!

Provided by Food Network Kitchen

Categories     main-dish

Time 4h35m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup bourbon
2 tablespoons Dijon mustard
1 tablespoon chili powder
1 tablespoon smoked paprika
1 tablespoon lightly packed dark brown sugar
2 teaspoons granulated garlic
2 teaspoons onion powder
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
3 1/2 pounds flat-cut beef brisket
1 tablespoon vegetable oil

Steps:

  • Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours.
  • Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid.
  • Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes.
  • Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid.

SLOW COOKER TEXAS SMOKED BEEF BRISKET



Slow Cooker Texas Smoked Beef Brisket image

This is a wonderful and very easy recipe to throw in the slow cooker on those really busy days. It can be increased for a large group or downsized for 2 people. It reminds me of summers in Texas.

Provided by Sandy Clark Gerhardt

Categories     Main Dish Recipes     Roast Recipes

Time 6h40m

Yield 4

Number Of Ingredients 12

3 tablespoons smoked paprika
2 tablespoons ground black pepper
2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 ½ pounds beef brisket
¾ cup barbeque sauce
¼ cup water
1 tablespoon Worcestershire sauce
¼ teaspoon liquid smoke flavoring
½ onion, sliced into rings

Steps:

  • Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
  • Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
  • Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 28.7 g, Cholesterol 69.1 mg, Fat 16.1 g, Fiber 4 g, Protein 21.5 g, SaturatedFat 5.8 g, Sodium 3520.5 mg, Sugar 17.2 g

SMOKY BARBECUE BEEF BRISKET (CROCK POT)



Smoky Barbecue Beef Brisket (Crock Pot) image

This smoky flavored brisket is great for sandwiches or by itself. Start it before leaving the house in the morning and come home to a great meal.

Provided by Chris from Kansas

Categories     Meat

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 12

2 -3 lbs fresh beef brisket
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1/8 teaspoon pepper
1/2 cup catsup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 1/2 teaspoons liquid smoke
1/2 teaspoon dry mustard

Steps:

  • Trim fat from brisket. If necessary, cut to fit into crock pot.
  • Combine chili powder, garlic powder, celery seed and pepper; rub evenly over meat. Place meat in a 3 1/2-5 quart crock pot.
  • For sauce, combine catsup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket.
  • Cover; cook on low setting for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from cooker. Cut the brisket into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat.

SLOW-COOKED BARBECUED BEEF BRISKET



Slow-Cooked Barbecued Beef Brisket image

"I enjoy fixing a sit-down meal for my husband and myself every evening, so this entree is often on the menu," writes Anita Keppinger from Philomath, Oregon. "It's fairly inexpensive and takes little effort to prepare. The tender beef tastes wonderful."

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 8 servings.

Number Of Ingredients 15

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
1 fresh beef brisket (2-1/2 pounds), trimmed
SAUCE:
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 1-1/2 teaspoons Liquid Smoke, optional
1/2 teaspoon ground mustard

Steps:

  • In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

Nutrition Facts : Calories 242 calories, Fat 6g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 810mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 29g protein.

SLOW-COOKER BRISKET AND ONIONS



Slow-Cooker Brisket and Onions image

Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 6h10m

Number Of Ingredients 6

1 large yellow onion, thinly sliced
2 garlic cloves, smashed and peeled
1 first cut of beef brisket (4 pounds), trimmed of excess fat
Coarse salt and ground pepper
2 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley leaves, for serving

Steps:

  • In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley.
  • If you make this ahead of time, cover and refrigerate brisket in cooking liquid, up to 1 week. Reheat in a 300-degree oven.

Nutrition Facts : Calories 403 g, Fat 13 g, Fiber 1 g, Protein 64 g

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2022-05-03 Crock Pot Kahlua Beef Brisket Carrie's Experimental Kitchen red potatoes, Kahlua, coffee liquor, beef brisket, garlic, extra-virgin olive oil and 3 more Crock Pot Kahlua Beef Brisket Carrie's Experimental Kitchen
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