Best Kats Slow Cooked Tender Brisket Recipes

SENSATIONAL SLOW COOKED BEEF BRISKET

Sensational Slow Cooked Beef Brisket image

Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.

Provided by Cajun Girl

Categories Main Dish Recipes Roast Recipes

Time 6h5m

Yield 10

Number Of Ingredients 17

Ingredients

2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons sea salt
1 teaspoon cayenne pepper
⅓ cup extra-virgin olive oil
1 (16 ounce) package sliced fresh mushrooms
3 shallots, chopped
¼ cup unsalted margarine
1 ½ cups Worcestershire sauce (such as Lea & Perrins®), divided
1 (5 pound) beef brisket
2 cups red wine
½ cup water
1 clove garlic, chopped
1 (32 fluid ounce) container beef broth (such as Progresso®)
1 tablespoon Worcestershire sauce (such as Lea & Perrins®)
2 tablespoons unsalted margarine, thinly sliced

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.

Nutrition Facts : Calories 623.8 calories, Carbohydrate 16.5 g, Cholesterol 93.2 mg, Fat 46.1 g, Fiber 1.6 g, Protein 26.8 g, SaturatedFat 14.4 g, Sodium 1836.6 mg, Sugar 6.4 g

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

Ingredients

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

KATS SLOW COOKED TENDER BRISKET

Kats Slow Cooked Tender Brisket image

This brisket is so tender and moist . My family loves this brisket when I make a gravy and homemade mashed potatoes...There is always enough left over to make philly sandwiches with slow cooked onions and peppers

Provided by Kathy Harrell @littlekitty

Categories Beef

Number Of Ingredients 5

Ingredients

10 - 12 pound(s) beef brisket
1 small montreal steak seasoning
1 bottle(s) original allegro marinade
1 small williams rib tickler seasoning
2 tablespoon(s) minced wet garlic

Steps:

Spray large deep pan with cooking spray , making sure pan can be covered TIGHTLY with foil NOT touching meat. Fat side up.
Pierce meat ( I use a ice pick ) really good . Pour entire bottle of allegro marinade on and under meat. Cover meat with almost whole bottle of montreal steak seasoning ( I use about 3/4 of a 3.4oz. bottle. Sprinkle garlic on top of brisket, now cover top ( fat side up ) with about 1/4 bottle of 6 oz. rib tickler.
Cover tightly with heavy duty foil and cook for 12 hours at 225 . The key is not to open and let your steam out . Make sure foil does not touch meat and the foil stays tightly on your pan.