Best Bourbon Mustard Brisket Crock Pot Recipes

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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.

BOURBON MUSTARD BRISKET (CROCK POT)



Bourbon Mustard Brisket (Crock Pot) image

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

Provided by Mom2Rose

Categories     One Dish Meal

Time 14h8m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

2 large sweet onions, peeled and sliced thick
4 lbs beef brisket, rinsed and patted dry
2 teaspoons garlic salt
2 teaspoons salt-free lemon pepper
3/4 cup spicy brown mustard
1/2 cup jack daniels hickory and brown sugar barbecue sauce
1/4 cup Bourbon
1/2 cup light brown sugar

Steps:

  • Place onions in a 5 quart slow cooker.
  • Season brisket with garlic salt and lemon pepper and place on top of onions, cutting to fit if necessary.
  • In a small bowl, stir together the remaining ingredients and pour in slow cooker over brisket.
  • Cover and cook on LOW setting for 12-14 hours.
  • Strain and defat cooking liquid.
  • Serve as a sauce on the side.

SLOW-BAKED BRISKET WITH BOURBON MUSTARD BARBECUE SAUCE



Slow-Baked Brisket with Bourbon Mustard Barbecue Sauce image

Categories     Sauce     Bourbon     Mustard     Side     Bake     Potluck     Simmer     Boil

Yield serves 10 to 12, quite possibly with leftovers

Number Of Ingredients 34

Rub
1/2 cup firmly packed golden brown sugar
1/4 cup Spice Mix (page 102)
2 tablespoons kosher salt
Brisket
1 (8-pound) beef brisket, preferably with fat cap intact
1/2 cup Dijon mustard
1/2 cup Creole mustard
1/4 cup bourbon
2 tablespoons cider vinegar
Bourbon Mustard Barbecue sauce
1 tablespoon olive oil
1 large yellow onion, diced
1 tablespoon minced garlic (about 3 medium cloves)
1/4 cup Dijon mustard
1/2 cup firmly packed golden brown sugar
1 cup beef stock or brisket drippings (fat skimmed off)
1/2 cup bourbon
1/2 cup ketchup
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
1 tablespoon soy sauce
Spice Mix
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dry mustard powder
1 tablespoon ground coriander
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme leaves

Steps:

  • TO MAKE THE DRY RUB: Combine the 1/2 cup brown sugar, spice mixture, and salt in a small bowl.
  • TO MAKE THE BRISKET: Preheat the oven to 275°F. Using your fingers, evenly coat the brisket with dry rub. Combine the mustards, 1/4 cup bourbon, and cider in a small bowl. Spread the mustard paste evenly over the brisket. Set the brisket in a large roasting pan, fat side up. Tightly cover the pan with aluminum foil and bake until the meat is tender, at least 6 hours.
  • TO MAKE THE BARBECUE SAUCE: In a large skillet, heat the olive oil over medium heat and cook the onion until wilted, about 3 minutes; stir in the garlic and cook 1 minute more. Stir in the 1/4 cup mustard, the 1/2 cup brown sugar, beef stock, the 1/2 cup bourbon, ketchup, tomato paste, Worcestershire sauce, lemon juice, and soy sauce and bring the mixture to a boil. Decrease the heat to medium-low and simmer until the sauce is slightly thickened, about 15 minutes.
  • To serve, slice the brisket thinly across the grain and serve hot or at room temperature with barbecue sauce.
  • Spice Mix
  • In a small bowl, combine the chili powder, cumin, black pepper, onion powder, garlic powder, dry mustard, coriander, paprika, cayenne, and thyme leaves. Measure out 1/4 cup and reserve the rest in an airtight container for future use.
  • do it early
  • The brisket can be baked up to 2 days in advance, covered, and refrigerated until ready to serve. Reheat in a 275°F oven for 1 hour. The spice mixture will keep in an airtight container at room temperature for about 2 months.
  • tip
  • Leftovers make great hot sandwiches. In a medium saucepan, heat thin slices of brisket over low heat with enough barbecue sauce to coat them generously. Serve on soft rolls, such as Honey Grain Rolls, page 104.
  • Creole mustard, a Louisiana favorite, is made with crushed mustard seeds and often a touch of horseradish. If you can't find it, substitute any whole grain Dijon-style mustard

SLOW COOKER BEEF BRISKET



Slow Cooker Beef Brisket image

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

1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon ground paprika
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
2 cups low-sodium beef broth
1 teaspoon liquid smoke
1 teaspoon Worcestershire Sauce
¼ cup water, or as needed
1 (2 pound) beef brisket
2 medium yellow onions, quartered
3 large carrots, cut into 1-inch pieces
¼ cup prepared barbecue sauce

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

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