Deli Style Brisket Crock Pot Food

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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.

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.

OLD-FASHIONED CROCKPOT BEEF BRISKET



Old-Fashioned Crockpot Beef Brisket image

Crockpot Beef Brisket cooks to tender and savory perfection in your slow cooker in this easy recipe.

Provided by Linda Larsen

Categories     Entree     Dinner

Time 9h15m

Yield 12

Number Of Ingredients 13

2 onions (peeled and chopped)
4 pounds beef brisket (NOT corned)
4 cloves garlic (minced)
5 carrots (cut into chunks)
1/4 cup ketchup
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried marjoram leaves
1/8 teaspoon pepper
3 tablespoons flour
1-1/2 cups water (divided)
1 tablespoon Worcestershire sauce

Steps:

  • Place the onions in the bottom of a 5- to 6-quart slow cooker, then place the brisket, fat side up, on top of the onions.
  • Sprinkle the garlic on top of the beef. Surround the meat with the chunked carrots, and any other root vegetable you'd like.
  • Combine the ketchup, vinegar, brown sugar, salt, marjoram, and pepper in a small bowl and then rub into the beef.
  • Pour 1 cup water into the slow cooker over the vegetables; don't pour over the meat, or you'll wash off the seasoning mixture.
  • Cover the crockpot and cook on low for 8 to 10 hours or until the meat is very tender.
  • To make the gravy, remove the brisket, onions, and carrots and any other vegetables from the slow cooker, place on a serving plate, and cover tightly with foil to keep warm.
  • Pour the liquid from the crockpot into a large saucepan.
  • Mix the flour with 1/2 cup water, add to the saucepan, and bring to a boil, stirring the gravy frequently with a wire whisk. Boil until the gravy is thickened; then add the Worcestershire sauce.
  • Season the gravy with salt as needed until the flavor comes to life.
  • Slice the meat and serve with gravy, onions, and carrots.

Nutrition Facts : Calories 474 kcal, Carbohydrate 9 g, Cholesterol 160 mg, Fiber 1 g, Protein 44 g, SaturatedFat 11 g, Sodium 324 mg, Sugar 5 g, Fat 28 g, ServingSize 12 servings, UnsaturatedFat 0 g

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 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

FAVORITE BRISKET (CROCK POT)



Favorite Brisket (Crock Pot) image

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

Provided by dicentra

Categories     Roast Beef

Time 10h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 lbs beef brisket
2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons paprika
1/8 teaspoon pepper
1/2-1 teaspoon garlic powder

Steps:

  • Trim all excess fat from brisket.
  • Combine seasonings until well blended; rub into brisket.
  • Place meat in crock pot, with fat side up, cutting to fit if necessary.
  • Cover and cook on low for 10-12 hours.
  • Remove brisket from liquid and cut across the grain into thin slices. Serve with juices.

NEW YORK DELI-STYLE BAKED BEEF BRISKET



New York Deli-Style Baked Beef Brisket image

Many, many years ago, I worked in Manhattan on the edge of the Garment District, where there were the most wonderful Jewish delis. I enjoyed treating myself to a brisket sandwich every now and then, which was something I had never tasted before. I enjoyed it so much that I had to ask how the brisket was made. This is the approximate recipe I was told. It can be served as a dinner, or sliced and served as sandwiches. Either way, it is a delightful meal. The brisket can be garnished with parsley, cherry tomatoes, pickled peppers, turnips, or stuffed olives.

Provided by JackieOhNo

Categories     Meat

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 (4 lb) beef brisket
2 teaspoons salt
1/2 teaspoon black pepper
1 garlic clove, minced
3 medium onions, thinly sliced
1 cup hot water
2 tablespoons cornstarch
1 cup cold water

Steps:

  • Place brisket, fat-side up, in a 13x9-inch roasting pan. Season brisket with salt and pepper, sprinkle with garlic, and place onions on top. Bake in a preheated 350-degree oven for 1 hour, or until the onions turn brown. Add hot water, cover with aluminum foil, and seal tight.
  • Reduce oven temperature to 300 degrees and continue cooking for 2 hours. Remove brisket and onions to warm platter.
  • To make gravy, combine cornstarch dissolved in cold water with cooking liquid and cook, stirring, until boiling and thickened. Garnish as desired.

Nutrition Facts : Calories 376.6, Fat 16.8, SaturatedFat 5.9, Cholesterol 140.6, Sodium 764.2, Carbohydrate 5.9, Fiber 0.8, Sugar 1.8, Protein 47.5

COUSIN DAVID'S SLOW COOKER BRISKET



Cousin David's Slow Cooker Brisket image

This is a family recipe passed along by my late cousin David. It is so simple...just four ingredients thrown in the slow cooker! Not only is it great to come home to a hot delicious meal...your home will smell wonderful too! It is great with the extra gravy spooned over egg noodles or mashed potatoes.

Provided by DRUMNWRITE

Categories     Main Dish Recipes     Roast Recipes

Time 10h5m

Yield 4

Number Of Ingredients 4

1 (3 pound) beef brisket
2 (12 ounce) bottles chili sauce
1 (1 ounce) envelope dry onion soup mix
2 teaspoons garlic powder

Steps:

  • Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

Nutrition Facts : Calories 605.9 calories, Carbohydrate 9.4 g, Cholesterol 138.2 mg, Fat 46.6 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 18.2 g, Sodium 923.2 mg, Sugar 2.4 g

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 CORNED BEEF-STYLE BRISKET



Slow Cooker Corned Beef-Style Brisket image

Making corned beef from scratch means you control the ingredients, no chemicals means better eating. I cook mine with carrots and cabbage.

Provided by margaret

Categories     Main Dish Recipes     Roast Recipes

Time P1DT16h20m

Yield 8

Number Of Ingredients 13

1 small onion, minced
3 cloves garlic, minced
½ cup Dijon mustard
2 tablespoons apple cider vinegar
3 bay leaves, crumbled
8 whole black peppercorns, crushed
1 tablespoon pickling salt
1 teaspoon chopped fresh parsley
1 teaspoon celery seed
1 (4 pound) beef brisket
1 cup water
4 carrots, peeled and cut into 1-inch chunks
½ small head cabbage, sliced into strips

Steps:

  • Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
  • Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
  • To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 11.2 g, Cholesterol 92.3 mg, Fat 19.6 g, Fiber 2.6 g, Protein 27.8 g, SaturatedFat 7.5 g, Sodium 1347.6 mg, Sugar 3.5 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.

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