Best 6 Fork Tender Slow Cooker Brisket Recipes

SLOW-COOKED TENDER BEEF BRISKET

Steps:

• Cut brisket into thirds; place in a 5-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over beef. Cover and cook on low for 8-9 hours or until meat is tender., Thinly slice meat across the grain. If desired, thicken cooking liquid.

SLOW COOKER BRISKET

Steps:

• In a small bowl, combine the soup mix, sugar, salt, and pepper. Sprinkle the mixture over both sides of the brisket and rub it into the meat.
• Place the meat, fat cap side down, into a 6 to 8-quart slow cooker. Place the thyme sprigs, garlic, and bay leaves on top of brisket. Add the carrots, potatoes, celery, and onion over top.
• In a liquid measuring cup, whisk together the stock, Worchestershire sauce and cornstarch until the cornstarch is fully dissolved. Pour the liquid into the slow cooker. Cover and cook on high for 5-6 hours, or low for 8 hours until the brisket is tender to slice, but not falling apart.
• Remove the brisket from the slow cooker and transfer to a cutting board, fat cap side up. Remove and discard the thyme sprigs and bay leaves. Thinly slice the brisket against the grain. Serve alongside the vegetables, drizzled all over with the gravy from the slow cooker.

SLOW COOKER BEEF BRISKET

Steps:

• In a small bowl combine the brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub generously on each side of the brisket and place it in the bottom of the slow cooker.
• Place the onion in the slow cooker and then add the BBQ sauce on top. Cook on low for 8-10 hours or high for 5-6.

SLOW COOKER BRISKET WITH GOLDEN ALE GRAVY & HORSERADISH MASH

Steps:

• Season the brisket all over with salt and pepper. Heat the vegetable oil in a frying pan (or use the sear function on your slow cooker) and sear the meat all over until browned. Transfer to a plate. Add another drizzle of oil, if needed, and fry the onions with a pinch of salt until lightly golden, about 12 mins. Sprinkle over the flour, stir until well-mixed, then pour in the ale and scrape the bottom of the pan to pick up any browned bits. Tip everything into the slow cooker (if using a frying pan).
• Add the yeast or beef extract, sugar and vinegar, then the beef and herbs. Top up with stock until the brisket is just over half submerged. Cover and cook for 7-8 hrs on low until tender. Remove the meat from the slow cooker and cover to keep warm. Use the reduce or simmer function on your slow cooker and simmer for 10-15 mins until the gravy has thickened to your liking. If your slow cooker doesn't have a simmer function, pour the gravy into a pan and simmer on the hob until thickened. Add a pinch more salt, sugar or a dash more vinegar if needed. If you like your gravy to be extra-thick, mix the cornflour with a splash of cold water, then add to the pan and bubble for a few minutes.
• Just before you remove the meat from the slow cooker, start on the mash. Cook the potatoes in a pan of boiling salted water for 20 mins until very tender when pressed. Drain and steam-dry for a few minutes before mashing with the horseradish, butter and crème fraîche. Scatter with parsley to serve. Cut the brisket into wedges and serve with the gravy and mash.

OH SO TENDER BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
• Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

SPICY BEEF BRISKET

Steps:

• Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan. , Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce.