Crock Pot Beer Beef Brisket Recipes

SLOW-COOKER BARBECUE BRISKET

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

SLOW COOKER BEEF BRISKET IN BEER

Steps:

• Place the roast, onions, and bay leaf in the crock pot. In a bowl, stir together the beer, chili sauce, brown sugar, thyme, salt, pepper, and garlic. Mix well then pour over the roast. Cover the crock pot and cook on low heat for 8-10 hours or until the beef is tender. Remove the roast to a platter or cutting board. Remove the bay leaf from the crock pot. Skim any visible fat from the liquid in the crock pot. Turn the crock pot to high heat setting. Combine the cornstarch and water. Stir into the juices in the crock pot and cook until thickened, about 10 minutes. Meanwhile, carve the roast as desired. Serve the meat with the gravy.

CROCK POT BEEF N BEER BRISKET

Steps:

• Place brisket into slow-cooker.
• In a bowl, mix together all remaining ingredients; pour over beef in the slow-cooker.
• Cover and cook on low for about 8 hours or until desired doneness is reached.
• Let rest before slicing; serve with juices.

BEER BRISKET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
• Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.

CROCK POT CHILI-BEER BRISKET OF BEEF

Steps:

• Place beef brisket, fat side down, in crock pot.
• Sprinkle brisket with onion, salt, pepper and garlic powder.
• Pour chili sauce over brisket.
• Put crock pot on low for 3 hours. Or cover tightly and cook in slow oven (325 degrees F.) for 3 hours.
• Pour beer over brisket.
• Increase temperature to moderate and continue cooking for 30 minutes.
• Place brisket on large serving platter.
• Slice brisket very thin and serve with hot cooking liquid.
• Garnish with sliced tomatoes and parsley.

SLOW COOKED BARBECUE BEER BEEF

Steps:

• Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
• Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
• Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
• Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
• Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.

BEEF BRISKET IN BEER

Steps:

• Cut brisket in half; rub with liquid smoke, if desired, and celery salt, pepper and salt. Place in a 3-qt. slow cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Cover and cook on low for 8-9 hours or until tender., Remove brisket and keep warm. Strain cooking juices; transfer to a small saucepan. In a small bowl, combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve beef with gravy.

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.

SLOW-COOKED BARBECUED BEEF BRISKET

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.