Crockpot Brisket (4) Collection
Shea Brooks
Barbecue Brisket in Crock Pot
Crockpot Beef Brisket with Barbecue Sauce
Deli Style Brisket
Temple's brisket
* Exported from MasterCook Mac *
Barbecue Brisket in Crock Pot
Recipe By : Internet
Serving Size : 12 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds brisket, trimmed -- cut in half
1/4 cup soy sauce
3 tablespoons liquid smoke
3 tablespoons Worcestershire sauce
1 tablespoon garlic powder
2 tablespoons dry mustard
3 drops Tabasco sauce -- to taste
2 tablespoons steak sauce
1 medium onion -- chopped
12 ounces barbecue sauce
Place brisket in crock pot. In a large bowl, mix together remaining
ingredients except barbecue sauce. Pour over brisket. Turn crock pot
on to high. Cook for 1 hour. Reset crock pot to low and cook for 6-8
hours. During the last 1-1 1/2 hours, remove brisket and all but 1 cup
of the broth from the Crock pot and discard. Add barbecue sauce and
replace meat. Cook another 1-1? hours on high. Remove brisket and
slice. Pour sauce over meat. Serve plain or on a bun. ***Instead of
Tabasco and Steak Sauce, I use 3 Tbsp of Pickapeppa Sauce-it's kind of a
spiced up steak sauce stuff. OR you could just omit the Tabasco.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook Mac *
Crockpot Beef Brisket with Barbecue Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Water
1/4 cup Worcestershire sauce
1 Tbsp Vinegar
1 tsp Beef bouillon granules
1/2 tsp Dry mustard
1/2 tsp Chili powder
1/4 tsp Ground red pepper
2 Garlic clove -- minced
2 1/2 lb Fresh beef brisket
1/2 cup Ketchup
2 Tbsp Brown sugar
2 Tbsp Butter or margarine
For cooking liquid, in a bowl combine water, Worcestershire
sauce, vinegar bouillon granules, mustard, chili powder, red
pepper, and garlic; reserve 1/2 cup liquid for sauce. Trim fat
from brisket. If necessary, cut brisket to fit into cooker;
place in a 3 1/2 or 4-quart crockery cooker. Pour remaining
liquid over brisket.
Cover; cook on low-heat setting for 10 to 12 hours or high-heat
setting for 5 to 6 hours. For sauce, in a small saucepan combine
1/2 cup reserved liquid, catsup, brown sugar, and margarine. Heat
through. Pass sauce with meat.
- - - - - - - - - - - - - - - - - -
NOTES : Yield: 8 servings
* Exported from MasterCook Mac *
Deli Style Brisket
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef brisket
1 large onion -- thinly sliced
1 tablespoon garlic powder
1/4 cup ketchup
1 tablespoon all-purpose flour
Place brisket fat side up into slow cooker, sprinkle garlic powder on
top and rub ketchup generously into brisket. Add onion slices all around
and on top of meat, add enough water to coat the bottom of the cooker.
Cook on low, all day, for the most tender brisket you will ever eat.
For gravy, remove brisket and turn thermostat to high. Mix flour with
1/4 cup water, add to pot and bring to a boil, stirring constantly.
Makes 4 servings
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook Mac *
Temple's brisket
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 beef brisket -- (5-7 lb.)
1 head garlic -- divided into cloves
6 Tbsp. Tony Chachere's seasoning
2 tsps. red pepper
1 onion -- chopped
2 cans cream of mushroom soup -- (10 1/2-oz.)
1/2 cup water
Cornstarch -- for thickening
2 Tbsp. Kitchen Bouquet (more if needed)
Trim brisket of fat and cut each garlic clove in half. Stud meat with
garlic pieces. Generously sprinkle Tony Chachere's and red pepper over meat.
Add onion, soups and water. (You can use the reduced-fat mushroom
soups if desired).
Cook on Low for 8-10 hours. Remove brisket and allow liquid in slow
cooker to cool. As fat rises to the top, skim and add cornstarch for
thickening and Kitchen Bouquet for color to make gravy.
Slice brisket and serve.
Makes 8 servings.
The second-time around, as he calls the leftovers, is even better
because he mixes the shredded beef, 3/4 cup barbecue sauce, 3
tablespoons brown sugar, 1 teaspoon lemon juice, 1/4 cup Steen's
syrup, red pepper and 2 tablespoons Worcestershire sauce with a
little water to moisten.
Mix all the liquid ingredients and seasonings together and place
shredded beef in foil packets. Top with enough sauce to coat beef and
bake in a 300-degree oven for 1 to 1 1/2 hours and serve over buns.
- - - - - - - - - - - - - - - - - -
--
Rec.food.recipes is moderated; only recipes and recipe requests are
accepted for posting. Please send recipes, requests, questions or
comments to Moderator Patricia Hill at rec...@rt66.com
Please allow several days for your submission to appear.