Best Corned Beef Brisket In Raspberry Vinaigrette Crock Pot Recipes

CORNED BEEF BRISKET IN RASPBERRY VINAIGRETTE (CROCK POT)

Steps:

• - Cut the onion and bell peppers into bite size pieces.
• - Remove as much Fat from the meat as possible. (I like to boil it and give it to my dog).
• - Throw everything into the crock pot on low for 8 hours or high for four.
• - Make your rice as directed.
• - Serve over rice.

CORNED BEEF BRISKET - FROM SCRATCH

Steps:

• Combine all of the brine ingredients and bring to a boil, then cool.
• In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
• Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
• After the 6 to 7 days, remove brisket from the brine and discard the brine.
• Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
• Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
• Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
• Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
• Whisk together the sour cream, horseradish and mustard in a small bowl.
• Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
• Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

EASY SLOW COOKER CORNED BEEF

Steps:

• Trim excess fat from corned beef and put in a large enough slow cooker that the brisket can lay almost flat along the bottom. Place onion on top of beef.
• Drain sauerkraut and pile on top of onion. Mix broth and mustard together and pour over everything in the slow cooker.
• Cook on Low until brisket is very tender, 7 to 9 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

SLOW COOKER CORNED BEEF BRISKET WITH CABBAGE, POTATOES & DILL

Steps:

• Pour 1 1/2 quarts of cold water and the apple juice into a large pot and bring to a boil. Add the maple syrup, Instacure, mustard seeds, peppercorns, 1/2 teaspoon of the caraway seeds, the allspice berries, bay leaves, and 1/2 cup salt. Cook for 3 minutes at a rapid boil; then remove from the heat. Add the ice and wait for the brine to cool to room temperature.
• Place the brisket in a large container and cover it fully with the brine. (If you have an extra-large sealable plastic bag, those work really well, keeping the meat fully immersed in the brine.) Cover with a lid or plastic wrap and store in the refrigerator for 1 week.
• After that week, remove the brisket from the brine and strain the brine, saving the spices and bay leaves and discarding the liquid. Set the brisket aside on a plate.
• Preheat a large slow cooker on the low setting for at least 20 minutes.
• In large skillet, warm the olive oil over medium-high heat. When the oil begins to shimmer, add the onions and cook for 15 minutes, turning them once in a while, until they are well browned and a touch charred.
• Place the brisket in the slow cooker and add the charred onions, miso, garlic, 1 tablespoon of the butter, and the strained spices and bay leaves. Add enough room-temperature water to cover the brisket by 2 inches. Cover with the lid and cook on the low setting for 8 to 10 hours, until the brisket is really tender-a paring knife should plunge into the meat with little resistance. Skim off any fat that has risen to the surface.
• Place a large skillet over medium-high heat and add the remaining 1 tablespoon butter. When it begins to bubble and froth, add the cabbage, remaining 1/2 teaspoon caraway seeds, and 1/2 teaspoon salt. Stir to combine; then let the cabbage char for 2 minutes to develop some color. Toss the cabbage and cook for another 2 minutes. Then transfer it to a large platter.
• Remove the brisket from the slow cooker, taking care to keep it in one piece. Place it on top of the cabbage on the platter, let it rest for 5 minutes, and then slice it into 1/2-inch-thick slabs, against the grain. It will be very tender, and it may fall apart. That's okay. We want that. Add the potatoes to the platter. Garnish with the fresh dill and the Pickled Mustard Seeds.

SLOW COOKER CORNED BEEF-STYLE BRISKET

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.