Best Slow Cooker Beef Brisket Recipes

SLOW-COOKER BEEF BRISKET

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.

SLOW COOKER TEXAS SMOKED BEEF BRISKET

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.

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.

SLOW-COOKER BEEF BRISKET

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.

SLOW COOKER BEEF BRISKET

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.

SLOW COOKER BEEF BRISKET

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.

TEXAS STYLE BEEF BRISKET - SLOW COOKER

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.

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 BARBECUE BEEF BRISKET

Steps:

• In small bowl, mix brown sugar, chipotle chili powder, cumin, celery salt, garlic powder, salt and pepper.
• Spray inside of 6-quart slow cooker with cooking spray. Place brisket in slow cooker; rub mixture all over brisket.
• In another small bowl, mix 3/4 cup of the ketchup, the apple cider vinegar, onion and Worcestershire sauce. Pour over brisket along with broth.
• Cover and cook on Low heat setting 6 to 8 hours or until meat thermometer inserted in center of brisket reads 160°F.
• Transfer brisket to cutting board; let stand 10 minutes. Meanwhile, add remaining 3/4 cup ketchup to sauce in slow cooker; stir to combine.
• Thinly slice brisket; transfer to serving plate. Spoon sauce over top.

SLOW-COOKER CORNED BEEF BRISKET WITH HORSERADISH SOUR CREAM

Steps:

• In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. In small bowl, mix broth and Worcestershire sauce; pour over beef.
• Cover and cook on Low heat setting 8 to 9 hours or until beef is tender.
• Remove beef and onion from cooker, using slotted spoon. Cut beef across grain into thin slices. In small bowl, stir sour cream, horseradish and parsley until blended. Serve with beef and onion.

SLOW COOKER TEXAS STYLE BEEF BRISKET RECIPE - (4.5/5)

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 COOKER BBQ BEEF BRISKET

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.

SLOW-COOKER SWEET AND SAVORY BRISKET OF BEEF

Steps:

• Place all ingredients except flour in 3 1/2- to 4-quart slow cooker, cutting beef to fit if necessary.
• Cover and cook on Low heat setting 9 to 10 hours.
• Remove beef to warm platter; cover with aluminum foil. Increase heat setting to High. Beat flour into hot cooking liquid, using wire whisk. Cover and cook 5 to 10 minutes, stirring occasionally, until mixture is thickened. Cut beef into 8 portions; serve with sauce.

APPLE CORNED BEEF BRISKET FOR THE SLOW COOKER

Steps:

• Place red potatoes, onion, and apple in a large slow cooker.
• Top with corned beef brisket.
• Place cabbage over top.
• In a small bowl, whisk together cider, brown sugar, mustard, cloves and pepper; pour into slow cooker.
• Cook on low for 6 - 8 hours, or high for about 3 - 4 hours.

SLOW COOKER BEEF BRISKET FRENCH DIP SANDWICHES RECIPE - (4.5/5)

Steps:

• Add oil to a large skillet and heat over medium heat. Cut any large hunks of fat off the brisket then season it generously with salt and pepper on all sides. Add the brisket to the hot oil and cook until browned on all sides, 2-4 minutes per side. Place the onion, carrots and potatoes in the bottom of the crockpot followed by the brisket. Sprinkle with garlic cloves, rosemary, and bay leaves. Add the broth and wine then fill with enough water to cover all of the beef and vegetables. Cook on low for 8 hours, then high for an additional hour.** Remove the bay leaves before serving. For the Sandwiches: Remove the brisket from the crockpot and shred it. Butter both sides of the buns then place them under the broiler on low for 2 minutes or until browned and toasted. Pile the bottom half of the buns with the briskets and a few onions followed by 1-2 slices Swiss cheese. Place that half of the sandwich back under the broiler for another 2 minutes or until the cheese is melted. Top with the other half of the sandwich bun. Use the remaining broth from the crockpot as the "dip" for the sandwiches. Dunk and enjoy!

SLOW-COOKER SMOTHERED BEEF BRISKET

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add shallots; cook 3 to 4 minutes, stirring frequently, until starting to brown. Add mushrooms; continue cooking 3 to 4 minutes, stirring frequently, until tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from skillet to small bowl.
• Rub brisket with remaining 1 tablespoon oil; season with salt and pepper. Heat skillet over medium-high heat; add brisket, and cook 1 to 2 minutes on each side, until browned. Place fat-side up in slow cooker; top with shallot mixture.
• In small bowl, mix 1/2 cup broth, the Worcestershire sauce and soy sauce. Pour into slow cooker around beef brisket. Cover; cook on Low heat setting 8 to 9 hours or until brisket is very tender. Transfer beef to cutting board; cover and keep warm. With slotted spoon, transfer shallot mixture to small bowl.
• Strain cooking juices using fine mesh sieve, and reserve 1 1/2 cups of the strained juices; transfer to 1 1/2-quart saucepan. In small bowl, mix remaining 2 tablespoons beef broth and the cornstarch with whisk; beat into cooking juices in pan. Heat to simmering over medium heat 2 to 3 minutes, stirring constantly, until slightly thickened. Remove from heat; stir in whipping cream.
• Cut beef into 1/2-inch slices, cutting against the grain. Transfer sliced beef to serving platter, using large flat spatula or fish turner. Top beef with shallot mixture; drizzle with sauce before serving. Garnish with chopped parsley. Serve with mashed potatoes.

SPICY BBQ SLOW-COOKER BEEF BRISKET

Steps:

• Whisk first 4 ingredients until blended.
• Place vegetables in slow cooker; top with 1/2 cup barbecue sauce mixture and meat. Cover with lid. Cook on LOW 8 to 9 hours. Meanwhile, refrigerate remaining barbecue sauce mixture until ready to use.
• Remove meat from slow cooker; place on cutting board. Cover; let stand 10 min. Meanwhile, use slotted spoon to transfer vegetables to platter. Whisk remaining barbecue sauce mixture into juices in slow cooker. Cook, covered, on HIGH 10 min. or until thickened.
• Cut meat across the grain into thin slices. Add to platter with vegetables. Drizzle with sauce.

SLOW-COOKER TERIYAKI BEEF BRISKET

Steps:

• Remove fat from beef. In 3 1/2- to 4-quart slow cooker, place beef. Top with onion. In small bowl, mix teriyaki glaze and orange peel; pour over beef and onion.
• Cover and cook on Low heat setting 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board. Cover to keep warm.
• In small bowl, mix water and cornstarch; gradually stir into juices in slow cooker. Increase heat setting to High. Cover and cook about 15 minutes, stirring occasionally, until sauce has thickened. Cut beef across grain into thin slices. Serve sauce with beef.

SLOW-COOKER BEEF BRISKET TACOS

Steps:

• In 4-quart slow cooker, layer onion slices. Top with beef, fat side up. Sprinkle generously with salt and pepper.
• In medium bowl, mix chili sauce, brown sugar and liquid smoke with whisk. Spread over beef.
• Cover; cook on High heat setting 4 to 5 hours or on Low heat setting 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board. With 2 forks, shred beef. Using slotted spoon, transfer onion to bowl for serving. Return beef to slow cooker; stir.
• To serve, spoon beef onto tortillas; top with onion, cheese, avocado, tomatoes and salsa.

YO MOMMA! -- SLOW COOKER BEEF BRISKET !!

Steps:

• Lay the potatoes across the bottom of the insert of the slow cooker.
• Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat.
• Brown the brisket well on all sides.
• Place the browned meat in the slow cooker insert.
• Add more oil, if needed, and sauté the onions until soft, about 4 minutes.
• Add the garlic and cook 2 minutes more. Scrape the vegetables into the insert.
• Pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon.
• Pour over the meat.
• Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the insert.
• Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender.
• Remove the meat to a cutting board and slice it thinly against the grain.
• Skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper.
• Transfer the meat and potatoes to a serving platter or serve them on individual plates. Spoon the cooking liquid on top or on the side.