I need a crock pot recipe for beef brisket?

Question

Thanks.

Answer 1

Easiest and tastiest one...

Put in beef
Add some potatoes, onions, or carrots to taste.
A bunch of Montreal Steak Spice (or equivalent)
A bit of water
some beef OXO
and turn it on.

add some cornstarch to the liquid afterwards to make a great gravy, and serve with buns.

Now I am hungry...

Answer 2

1

Answer 3

Easy Beef Brisket!

INGREDIENTS
1 (3 pound) beef brisket, trimmed of fat
1 medium onion, thinly sliced
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (12 ounce) bottle tomato-based chili sauce
3/4 cup packed brown sugar
DIRECTIONS

Season the brisket on all sides with salt and pepper, and place in crock pot. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast..
cook on low 8 hours

Answer 4

3-5 lb. first cut brisket (most expensive) (you can sub. a cheaper one)
2-3 lb. onions
1 green pepper
Bay leaves
Salt & pepper
Ketchup
1-2 beef bouillon cubes or powder

Two spoons of oil in hot pot or roaster. Brown meat on all sides (when oil is hot) then slice onions and dice green pepper on top of meat, add 1/2 cup of ketchup about 1 1/2 cups of water, bouillon cubes, about 5-6 bay leaves, salt and pepper. If pressure cooker cook for about 3/4-1 hour. If in oven, cover and cook for about 3 hours in a 325 degree oven, checking to see that there is liquid in pot, if not add water.
I find this is best if prepared day or two before, remove from gravy, refrigerate separately from gravy. The next day or whenever it is to be used (you can even freeze it), slice the meat, take the frozen fat off the gravy, pour the rest of the gravy on the meat in a roaster, then heat up in the oven, uncovered to brown or in the pressure cooker on top of stove with cover. Use your judgment as to how long depending on how much gravy you have left or how hard or soft the meat is. You can always add a little more water or if you need a lot more, add another bouillon cube. You can also brown potatoes in the pressure cooker with some of this gravy instead of water. Use instructions for boiling potatoes.

Answer 5

This is a great and easy recipe. Enjoy,

Beef Brisket Recipe (crock pot)

6 medium potatoes, peeled and chopped
6 medium carrots, sliced
3 medium onions, sliced
1 1/2 teaspoon salt
dash paprika
1 beef brisket, approximately 4 pounds
1 bay leaf
2 tablespoon butter or margarine
3 tablespoon all-purpose flour
1/2 teaspoon beef-flavored gravy base

In crockery cooker place potatoes, carrots and onions. Trim excess fat from brisket. Sprinkle with salt, paprika and dash pepper; place atop vegetables. Add bay leaf and 1 1/2 cups water.

Cover; cook on low-heat setting for 12-14 hours.

Remove bay leaf. Lift out brisket to cutting board.

Drain vegetables; reserve 1 1/2 cups cooking liquid. Add butter to vegetables; mash. Season with salt and pepper. Keep meat and vegetables warm; prepare gravy.

In saucepan blend 1/2 cup cold water slowly into flour; stir in reserved cooking liquid and gravy base. Cook and stir till thickened and bubbly. Season to taste.

Slice brisket thinly across grain. Serve with the vegetables and gravy.

Serves 6.

Answer 6

Beef Brisket with Fall Vegetables:

1 (5- to 6-pound) beef brisket, trimmed
2 teaspoons salt
1 teaspoon pepper
6 carrots
1 tablespoon vegetable oil
4 parsnips, peeled and sliced
4 celery ribs, sliced
2 large onions, sliced
1 fennel bulb, cut into fourths
1 (2-ounce) package onion soup mix
1 1/2 cups water
1 1/2 cups red wine
1 1/2 cups low-sodium beef broth
1/2 cup ketchup
2 tablespoons Beau Monde seasoning
1 garlic bulb, pressed
12 fresh thyme sprigs
3/4 cup chopped fresh parsley
Garnish: fresh fennel fronds

Sprinkle beef with salt and pepper. Cut carrots into 2-inch pieces.

Cook beef in hot vegetable oil in a roasting pan over medium-high heat 3 to 4 minutes on each side or until browned. Add carrots, parsnips, celery, onions, and fennel.

Stir together soup mix, 1 1/2 cups water, and next 5 ingredients; pour over beef and vegetables in pan. Sprinkle with thyme and chopped parsley. Bring to a boil; remove from heat, and cover with aluminum foil.

Bake at 350° for 3 1/2 hours or until tender, basting with juices every 30 minutes. Remove beef from pan, reserving gravy. Cut beef into slices; place beef and vegetables on a large serving platter.

Pour gravy through a wire-mesh strainer into a bowl, discarding solids. Drizzle a small amount of gravy over beef on platter; serve brisket with remaining gravy. Garnish, if desired.

Yield: Makes 8 to 10 servings

Answer 7

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Answer 8

Put it in, turn it on low and let it cook. It will make its' own juices. Cook at least 8 hours or more.

Answer 9

I use the website allrecipes.com and it has lots of good recipes for all types of cooking methods.