ALL-DAY BRISKET WITH POTATOES
I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself because it melts in your mouth. It's very important to buy "first-cut" or "flat-cut" brisket, which has far less fat than other cuts. -Lana Gryga, Glen Flora, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker., Add beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker. , Cover and cook on low until meat and vegetables are tender, 8-10 hours. Discard bay leaf. To serve, thinly slice across the grain.
Nutrition Facts : Calories 352 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 722mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic exchanges
SLOW COOKER BEEF BRISKET
Provided by Trisha Yearwood
Categories main-dish
Time 9h
Yield 6 to 8 servings
Number Of Ingredients 12
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.
BRISKET AND POTATOES
Make and share this Brisket and Potatoes recipe from Food.com.
Provided by Mirj2338
Categories Meat
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Sauté onions until browned.
- Add peppers until soft.
- Add mushrooms.
- Combine onion soup mix, wine, and ketchup.
- In foil lined pan, place 1/3 of the sauteed peppers.
- Place meat seasoned with the pepper, garlic powder, and paprika.
- Pour wine mixture on top.
- Arrange potatoes around sides.
- Add remaining peppers.
- Wrap airtight in foil and bake at 325 degrees Fahrenheit for 3 to 4 hours.
Nutrition Facts : Calories 317.2, Fat 10.2, SaturatedFat 3.6, Cholesterol 84.4, Sodium 257.8, Carbohydrate 21.1, Fiber 3, Sugar 2.6, Protein 30.7
BRISKET WIITH SWEET POTATOES (CROCK POT)
Make and share this Brisket Wiith Sweet Potatoes (Crock Pot) recipe from Food.com.
Provided by ellie_
Categories Yam/Sweet Potato
Time 9h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a large (6 quart) slow cooker, combine the first 8 ingredients (beer - garlic).
- Rub the brisket with the chile powder, place in slow cooker, turning to coat. Cover and cook on high for 6 hours.
- Add potatoes and cook for 3 hours or until meat is tender.
- Remove meat and potatoes, skim fat from sauce in slow cooker.Keep sauce in slow cooker.
- Slice meat and potatoes and return to slow cooker. Can be kept on warm for another 2 hours.
Nutrition Facts : Calories 905.8, Fat 60.7, SaturatedFat 24.3, Cholesterol 165.6, Sodium 557.6, Carbohydrate 44, Fiber 6.8, Sugar 8.4, Protein 42.1
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- In the bottom of a 5- to 6-quart slow cooker, combine the onion, potatoes, and carrots. Season the beef with 1 teaspoon salt and ¼ teaspoon pepper and place on top of the vegetables.
- In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on low until the beef and vegetables are tender, 8 to 9 hours.
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