Crock Pot Brisket Recipe Food Network Recipe Cards

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SLOW COOKER BRISKET WITH BROWN GRAVY



Slow Cooker Brisket with Brown Gravy image

Provided by Sandra Lee

Time 6h20m

Yield 6 servings

Number Of Ingredients 16

Canola oil, for searing
1 (2 1/2 to 3 pound) brisket
Kosher salt
1 bunch parsley, stems reserved and leaves chopped
2 stalks celery with leaves, chopped
1 bay leaf
1 (14.5-ounce) can beef broth
2 cups red wine
2 tablespoons tomato paste
1 (.87-ounce) packet slow cooker pot roast seasoning
2 medium onions, chopped
2 large carrots, sliced
2 (8-ounce) packages mixed wild mushrooms
1 (.87-ounce) packet brown gravy mix
1 cup cold water
Special equipment: a slow cooker

Steps:

  • In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side.
  • To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on low, until the meat is fork-tender, about 4 to 6 hours. One hour before the brisket is done add the carrots, and mushrooms.
  • Remove the meat, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk in the gravy mixture. Cook until thickened, about 2 minutes.
  • Slice the brisket and arrange it on a serving platter. Serve it with the carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve.

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.

CLASSIC BRISKET- LOW CARB CROCK POT VERSION



Classic Brisket- Low Carb Crock Pot Version image

This is one of the best briskets I have ever made. The cooking time does not reflect the overnight marinating. I want to add that I have made this in the oven for the holidays this year, 2 weeks in a row by request, and I just tripled the sauce ingredients, used the same marinade and brisket. I roasted it for 2 1/2 hrs at 350, they were wonderful as well.

Provided by chia2160

Categories     Roast Beef

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup low carb beer
1 teaspoon black pepper
2 teaspoons soy sauce
1 tablespoon minced garlic
3 lbs beef brisket
1/2 cup low carb beer
3 tablespoons tomato paste
2 beef bouillon cubes
2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
2 teaspoons cider vinegar
1/4 teaspoon dry mustard
1 onion, sliced

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.

Nutrition Facts : Calories 1097.9, Fat 90.6, SaturatedFat 36.5, Cholesterol 248.5, Sodium 801.8, Carbohydrate 7.5, Fiber 1.2, Sugar 3.2, Protein 59.3

BEEF BRISKET CROCK POT



Beef Brisket Crock Pot image

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

Provided by Lorac

Categories     Roast Beef

Time 10h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 lbs well trimmed beef brisket
1 large onion, sliced into rings
1/2 teaspoon black pepper
3 tablespoons flour
3 tablespoons brown sugar
2 garlic cloves, minced
3/4 cup beer
3/4 cup bottled chili sauce

Steps:

  • Place onion rings in the bottom of a crock pot.
  • Sprinkle brisket with pepper and place on top of onions.
  • Combine remaining ingredients and whisk until blended.
  • Pour mixture over the meat, cover and cook on low 8-10 hours.

Nutrition Facts : Calories 1012, Fat 80.4, SaturatedFat 32.4, Cholesterol 220.8, Sodium 943.8, Carbohydrate 14.2, Fiber 0.6, Sugar 8.1, Protein 52.2

DELI STYLE BRISKET - CROCK POT



Deli Style Brisket - Crock Pot image

This one is a big favorite in our house. Makes a great gravy -- perfect for sopping up with a hunk of rye bread!

Provided by Mirj2338

Categories     Meat

Time 10h10m

Yield 4 serving(s)

Number Of Ingredients 5

4 lbs beef brisket
1 large onion, thinly sliced
1 tablespoon garlic powder
1/4 cup ketchup
1 tablespoon all-purpose flour

Steps:

  • Place brisket fat side up into slow cooker, sprinkle garlic powder on top and rub ketchup generously into brisket.
  • Add onion slices all around and on top of meat, add enough water to coat the bottom of the cooker.
  • Cook on low, all day, for the most tender brisket you will ever eat.
  • For gravy, remove brisket and turn thermostat to high.
  • Mix flour with 1/4 cup water, add to pot and bring to a boil, stirring constantly.

TENDER CROCK POT BRISKET



Tender Crock Pot Brisket image

Great on a cold night. The apples and brown sugar go perfectly with the brisket. Add some good, warm crusty bread to complete the meal.

Provided by Michele in NJ

Categories     One Dish Meal

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 corned beef brisket
1 quart apple juice
1 cup of packed brown sugar
1 teaspoon Dijon mustard
8 small red potatoes
2 chopped carrots
1 chopped onion
1/2 head cabbage, cut into chunks

Steps:

  • Place all ingredients in crock pot. Cook for 10 hours on LOW.
  • Serve with the vegetables and some of the cooking liquid as a gravy.

Nutrition Facts : Calories 413.9, Fat 0.7, SaturatedFat 0.1, Sodium 70.4, Carbohydrate 99.1, Fiber 6.6, Sugar 60, Protein 5.9

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.

CROCK POT BEEF BRISKET WITH BARBECUE FLAVOR



Crock Pot Beef Brisket With Barbecue Flavor image

This beef brisket comes out tender and flavorful when cooked in the crock pot. The beef cooks with a subtly spiced sauce that includes onion soup mix.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 8h15m

Yield 8

Number Of Ingredients 10

4 pounds beef brisket (not corned)
1 1/2 cups water (plus 3 tablespoons for step 5)
1/4 cup ketchup
1 envelope onion soup mix
2 tablespoons Worcestershire sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 clove garlic (minced)
1/4 teaspoon black pepper
2 tablespoons flour

Steps:

  • Gather the ingredients.
  • Trim any excess fat from the beef. Place the brisket in the slow cooker . Cut the beef brisket into 2 or 3 pieces if it is too large to lay flat in the crock pot.
  • In a small bowl, combine the 1 1/2 cups of water, ketchup, onion soup mix, Worcestershire sauce, spices, garlic, and pepper; pour over the meat in the slow cooker.
  • Cover the pot and cook on low for 8 to 10 hours.
  • Remove the brisket to a platter; cover loosely with foil to keep warm.
  • Combine the 2 tablespoons of flour with 3 tablespoons of water; mix to make a smooth paste.
  • Skim fat from juices* and transfer to a saucepan. Bring to a simmer and then stir in the flour-water paste. Cook on low, stirring, until thickened.
  • Serve the brisket sliced with the thickened sauce.
  • Enjoy.

Nutrition Facts : Calories 689 kcal, Carbohydrate 8 g, Cholesterol 240 mg, Fiber 1 g, Protein 66 g, SaturatedFat 17 g, Sodium 613 mg, Sugar 2 g, Fat 42 g, ServingSize 8 servings, UnsaturatedFat 0 g

SLOW COOKER BEEF BRISKET



Slow Cooker Beef Brisket image

Provided by Trisha Yearwood

Categories     main-dish

Time 9h

Yield 6 to 8 servings

Number Of Ingredients 12

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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