Best Slow Cooker Brisket With Golden Ale Gravy Horseradish Mash Recipes

SLOW COOKED BRISKET IN ALE

Slow Cooked Brisket in Ale image

Make and share this Slow Cooked Brisket in Ale recipe from Food.com.

Provided by ratherbeswimmin

Categories Meat

Time 10h35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (3 lb) beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf
1 (12 ounce) can beer
1/4 cup chili sauce
2 tablespoons brown sugar
1/2-1 teaspoon dried thyme
1/4-1/2 teaspoon salt
2 cloves garlic, minced
2 tablespoons cornstarch
2 tablespoons water

Steps:

Trim as much fat from the brisket as you can.
Cut the brisket to fit into your slow cooker if necessary.
Put the onion rings, bay leaf and brisket into the slow-cooker (in that order).
In a mixing bowl, add the beer, chili sauce, brown sugar, thyme, salt and pepper, and garlic; stir to combine.
Pour mixture over the brisket.
Cover and cook on LOW for 8-10 hours.
Carefully transfer brisket and onions to a platter; keep warm.
Discard the bay leaf.
Skim the fat from the liquid left in the slow cooker.
Measure 2 1/2 cups of cooking liquid and discard the rest.
In a saucepan, add the cornstarch and water; stir until smooth.
Add in cooking liquid; cook and stir until the gravy is thickened and bubbly; then cook and stir for 2 more minutes.
Serve brisket and onions with gravy.

Nutrition Facts : Calories 592.1, Fat 45.5, SaturatedFat 18.3, Cholesterol 124.7, Sodium 235.8, Carbohydrate 11, Fiber 0.7, Sugar 4.6, Protein 29.7

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