SLOW-COOKED, TEXAS-STYLE BEEF BRISKET
This slow-cooker recipe comes directly from the heart of a wonderful Texas cook who makes the best brisket in the world! Yay, Papa Louis! He shared it with me years ago, via my sister (his daughter-in-law). I change it from time to time by adding ingredients to make it more Mexican (serve it with tortillas), or leave it as is and serve it with fresh rolls.
Provided by Ly
Categories Everyday Cooking
Time P1DT1h15m
Yield 20
Number Of Ingredients 8
Steps:
- Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
- Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
- After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 8.9 g, Cholesterol 74.6 mg, Fat 26.6 g, Fiber 0.1 g, Protein 19.1 g, SaturatedFat 10 g, Sodium 322.5 mg, Sugar 8.1 g
TEXAS BRAISED BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h15m
Yield 6 to 8 servings
Number Of Ingredients 44
Steps:
- For the beef: Put the garlic and onions into a 6-quart slow cooker. Place the brisket on top. Sprinkle over the ancho powder and 1 teaspoon each salt and pepper. Pour in the enchilada sauce. Cover and cook on low until the meat falls apart, about 8 hours.
- For the tortillas: Meanwhile, preheat the oven to 350 degrees F. Wrap the corn tortillas and flour tortillas in foil and warm them in the oven for 15 minutes. Serve the meat with the tortillas as part of a taco bar.
- Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
- Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
- Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
- Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
- In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.
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.
SLOW COOKER TEXAS STYLE BEEF BRISKET RECIPE - (4.5/5)
Provided by ShoDav
Number Of Ingredients 13
Steps:
- Combine all the ingredients--except barbecue sauce--in a bowl, stir and pour over brisket. I like to marinate the brisket right in the slow cooker insert. Marinating is optional but it really adds to the flavor. Marinate brisket in the refrigerator over night if preferred, otherwise move to the next step. Note: If your brisket has a layer of fat, be sure to place the brisket fat side up in the slow cooker. After brisket is done and goes in the roaster pan, remove fat and discard before shredding, slicing or adding barbecue sauce. All all marinade ingredients into the slow cooker, stir and add brisket. Cover and cook on low 8 hours or until tender and easily flakes with a fork. Preheat oven to 350 degrees. Add brisket, along with 1/2 cup juices from the slow cooker, to a roasting pan. Discard the remaining liquid along with bay leafs. Either pull the brisket apart with 2 forks or slice thinly across the grain. Pour barbecue sauce over brisket and heat for 15 minutes. Serve on toasted wheat buns or rolls if desired. TIP: To lower the calories, fat and carbohydrates, simply cut the serving size in half...which will equal 1/2 cup.
SLOW-COOKED BARBECUED BEEF BRISKET
"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
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 BEEF BRISKET
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
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
TEXAS-STYLE BEEF BRISKET
A friend had success with this recipe, so I tried it. When my husband told me how much he loved it, I knew I'd be making it often.—Vivian Warner, Elkhart, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight., Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender., For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through., Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices., Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce. Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 381 calories, Fat 12g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 548mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 47g protein.
TEXAS BARBECUE BRISKET
Take your barbecue beyond the burger with this brilliant beef brisket
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 17
Steps:
- To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
- Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
- In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
- To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium
SLOW COOKER BBQ BEEF BRISKET
Very easy, tender, and tasty brisket. For a small brisket, use 1 jar pickles. Be sure to trim brisket well. Dump in the dill pickle spears, juice and all! Just trust me on this one; the pickles cook down to almost nothing and the juice makes the meat super-tender!
Provided by Christina Tabaretti
Categories 100+ Everyday Cooking Recipes
Time 6h10m
Yield 16
Number Of Ingredients 3
Steps:
- Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.
- Cook on High until beef shreds easily with 2 forks, about 6 hours.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 13.7 g, Cholesterol 69.2 mg, Fat 14.7 g, Fiber 0.9 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 1118.7 mg, Sugar 8.9 g
TEXAS STYLE BEEF BRISKET - SLOW COOKER
Apply the seasoning and marinate beef overnight (included in prep time). Later, get the beef going in the crockpot and make the BBQ sauce. Sounds easy enough to me! :) From Feb. 2009 Taste of Home, posted by Vivian Warner.
Provided by Kats Mom
Categories Lunch/Snacks
Time 6h55m
Yield 1 brisket, 12 serving(s)
Number Of Ingredients 17
Steps:
- MARINATE THE NIGHT BEFORE: In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, black pepper and Liquid Smoke, if desired.
- Cut brisket in half and place in the bag.
- Seal bag and turn to thoroughly coat brisket with seasonings.
- Refrigerate overnight.
- GET BEEF COOKING: Transfer beef to 5 or 6 quart slow cooker; add broth.
- Cover and cook on low 6-8 hours or until tender.
- MAKE SAUCE A FEW MINUTES BEFORE BEEF IS DONE: In a small sauce pan, saute onion in canola oil until tender.
- Add garlic and cook one minute longer.
- Stir in remaining ingredients; heat through.
- SAUCE UP THE BRISKET: Remove brisket from the slow cooker; discard bay leaves.
- Place one cup cooking juices in a measuring cup; skim fat.
- Add skimmed, measured juices to the barbeque sauce.
- Discard any juices remaining in the slow cooker.
- Return brisket to the slow cooker with BBQ sauce mixture.
- Cover and cook on high for 30 more minutes to allow flavors to blend.
- TO SERVE: Thinly slice across the grain and serve with sauce.
Nutrition Facts : Calories 802.6, Fat 62.9, SaturatedFat 24.5, Cholesterol 165.6, Sodium 450.1, Carbohydrate 18.4, Fiber 0.6, Sugar 13.3, Protein 39.2
SLOW COOKER TEXAS SMOKED BEEF BRISKET
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
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
SLOW-COOKER BEEF BRISKET
This slow-cooker beef brisket recipe is so easy to prepare and has been a family favorite for years. I added the fresh mushrooms to give it more flavor. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender., Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy.
Nutrition Facts : Calories 341 calories, Fat 8g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 339mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
LOW AND SLOW TEXAS OVEN BRISKET
For years R. B. could not stop falling for the latest food magazine pitch for perfectly smoked, tender beef brisket. Finally, after a twelve-hour ordeal of tending the fire and at least six episodes of wrapping and unwrapping and mopping, Min led him from the patio and into the kitchen and showed him around. Since that breakthrough, brisket is what's for dinner much more often. Whether you're cooking indoors or out, the brisket's best friend is heavy-duty aluminum foil to trap moist heat and smoke. R. B.'s reformed oven method for brisket is to wrap it once, tuck it in a warm oven, and go to bed. Who needs melatonin with the aroma of a brisket wafting through the house in the wee hours? Be prepared to wake up ravenous.
Yield makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- HEAT the oven to 250°F.
- SCATTER the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Lay the brisket on top and rub all sides with the dry rub. Pour the bottled smoke and Worcestershire over the meat.
- SEAL the foil around the meat. Carefully place the foil pack in a large roasting pan. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender.
- REMOVE the brisket from the oven. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juices.
TEXAS-STYLE CROCK POT BRISKET AND BEANS
An easy way to make a nice brisket. The beans in this recipe are wonderful - sometimes I just make a big pot of the beans alone. Even though I love the convenience of my crock pot, I feel that cooking in the crock pot generally overcooks any meat. However, in this case, with brisket, it is pretty darn good, especially with the delicious beans on the side! I sometimes find that the liquid gets a little low, when it is cooking. If this occurs, you can do any of the following, as needed: double the sauce recipe to add later, add some bottled barbecue sauce, or add a can of beer. Enjoy!
Provided by Helping Hands
Categories Meat
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, onion, and pinto beans in crock pot.
- Mix together ketchup, Worcestershire Sauce, vinegar, mustard, seasoned salt, Liquid Smoke, and brown sugar in separate bowl.
- Stir half of this mixture into beans in crock pot.
- Place brisket on top of beans (cut into two pieces, if needed).
- Spread the remaining mixture over brisket.
- Cook on low for 8-10 hours, stirring twice, if possible.
- Slice meat across the grain and serve with sauce and with beans on the side.
SLOW-COOKED, TEXAS-STYLE BEEF BRISKET
This is a unique method of making lush, succulent, flavorful beef brisket. I found the recipe on another recipe site. It takes 25 hours to make and the wait is definitely worth it.
Provided by mandabears
Categories Meat
Time P1DT1h15m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Place the beef brisket in a large slow cooker with the fat side up.
- Pour the coffee over the meat.
- Cook the brisket on low for 24 hours.
- Meanwhile, stir together the ketchup, cola, worchestershire sauce, mustard, liquid smoke and brown sugar in a bowl until well blended.
- Refrigerate until needed.
- After 24 hours of cooking, remove and discard any fat from the meat.
- Use forks to pull the meat apart and shred the meat.
- Pour the sauce over the meat, stirring to coat evenly and cook 1 hour longer.
SLOW-COOKED TEXAS BEER BRISKET
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered barbecue heaven where smoke meets beef. This slow-cooked brisket is crunchy and almost burnt on the outside, tender and juicy on the inside. After tasting a delicate 2-pound portion, I got some tips from the pit master himself and promptly went home and created my own version. The simple salt-and-pepper Lockhart Dry Rub is favored by the old guard and the Tricked-Up Brisket Rub is akin to what some of the younger up-starts in the barbecue world are doing to add a little more dimension to their burnt ends. Both rubs are great for slow-cooking and smoking brisket. You only need to make one rub to make this brisket so just pick whichever is more appealing to you. Be sure to purchase an untrimmed brisket. The meat needs all of the fat cap to keep it moist during the long cooking time.
Provided by Elizabeth Karmel
Categories Beer Backyard BBQ Dinner Brisket Summer Tailgating Grill Grill/Barbecue
Yield Makes 8 to 10 servings
Number Of Ingredients 4
Steps:
- Grilling Method: Indirect/Medium-Low Heat
- Sprinkle brisket liberally with the rub of your choice.
- Set-up grill for indirect cooking and place smoker box in gas grill if using. If using a charcoal grill, pour beer into a drip pan and place the drip pan on the charcoal grate between the two piles of charcoal. If using a gas grill, pour the beer into a small drip pan and put on the far-left corner of the cooking grates. (The beer is in the pan to add moisture to the cooking environment while the meat smokes. This is a good idea anytime you smoke-cook foods for a long period of time because smoke reduces the moisture in the air.)
- Place wood chips that have been soaked in water for 30 minutes directly on the gray-ashed charcoal, if using a charcoal grill, or in the smoker box if using a gas grill.
- Place brisket (fat side up) in center of the cooking grate over the drip pan. You will not turn the brisket during the cooking time at all. Grill 5 to 7 hours or until meat thermometer registers 180°F. When done, remove brisket from grill and let rest 20 minutes. Slice thin and serve immediately with pickled okra and sliced white bread.
SLOW COOKER BEEF BRISKET
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
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
TEXAS-STYLE BARBECUED BEEF BRISKET
From Southern Living January 2012. As a note, I am not a fan of cumin so I would reduce it to 1/2 tsp and/or omit it altogether!
Provided by Papa D 1946-2012
Categories Meat
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Lightly grease a 6 quart slow cooker, add onion and garlic. Stir together chili powder and next 5 ingredients. Rub over brisket and place brisket over onion mixture in slow cooker.
- Whisk together beer and chili sauce. Slowly pour mixture around brisket, avoid removing spices from brisket.
- Cover and cook on low for 7 to 8 hours or high 4 to 5 hours. When done uncover and let sit in cooker 20 minutes.
- Remove brisket from slow cooker; cut brisket across the grain into thin slices put on serving plate and spoon pan juices over meat.
Nutrition Facts : Calories 388.9, Fat 17.2, SaturatedFat 6, Cholesterol 140.6, Sodium 556.3, Carbohydrate 7, Fiber 1.5, Sugar 2.3, Protein 48.1
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