Best 3 Sarasotas Crock Pot Brisket With Lots Of Veggies Recipes

## **Sarasota's Crock Pot Brisket with Lots of Veggies: A Culinary Delight for Every Occasion**

Indulge in a culinary journey to the vibrant city of Sarasota with this exquisite Crock Pot Brisket with Lots of Veggies recipe. This mouthwatering dish combines the tender and succulent flavors of beef brisket with a symphony of fresh and flavorful vegetables, all slow-cooked to perfection in a convenient crock pot. Savor the melt-in-your-mouth brisket that falls apart effortlessly, while the medley of vegetables, including carrots, celery, onions, and bell peppers, adds a delightful crunch and sweetness to each bite. Whether you're hosting a family gathering, impressing friends at a dinner party, or simply seeking a comforting meal on a busy weeknight, this Sarasota-inspired crock pot brisket will tantalize your taste buds and leave you craving more. The recipe also includes variations for additional vegetables and a flavorful sauce to complement the brisket, allowing you to customize the dish to your liking. Embark on this culinary adventure and experience the vibrant flavors of Sarasota in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CROCK POT BRISKET RECIPE

Crock Pot Brisket Recipe image

Juicy and delicious meat, easily made in your slow cooker! This crock pot brisket is so tender it just falls apart.

Provided by Lil' Luna

Categories Main Course

Time 8h5m

Number Of Ingredients 5

Ingredients

1 3 pound beef brisket
1 envelope dry onion soup mix
2 teaspoons garlic powder
1 tablespoon brown sugar
2 12 ounce bottles of Heinz chili sauce

Steps:

Place the brisket in the crock pot. Sprinkle the onion soup mix, garlic powder, and brown sugar over the top of the brisket, and massage gently into the meat. Pour the chili sauce over the top, covering the meat completely.
Cook on low heat for 8 - 10 hours. Remove the brisket from the slow cooker and slice against the grain. Pour the sauce over the brisket slices to serve.

Nutrition Facts : Calories 361 kcal, Carbohydrate 19 g, Protein 38 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 1283 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

SARASOTA'S CROCK POT BRISKET WITH LOTS OF "VEGGIES"

Sarasota's Crock Pot Brisket With Lots of

I love this recipes because you add lots of sweet potatoes, parsnips, crimini mushrooms, onions, white potatoes, and some turnips which I love. But you have the option to use whatever you enjoy This slow cooks and the sweetness of the brown sugar and maple syrup make this a perfect flavor for this brisket. I like to rub the marinade over the brisket and let it work overnight, then in the morning, add the sauce and add the cut vegetables to the sides of the brisket and turn on low for 10-12 hours. If you need it done quicker 7-8 on high heat. Either way it cooks and will fall apart. Serve this with a fall salad with walnuts, bleu cheese, and a nice honey vinaigrette. Very traditional, but I love it with fall roasts and of course some good crusty bread.

Provided by SarasotaCook

Categories One Dish Meal

Time 10h10m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

3 1/2 lbs beef brisket
2 tablespoons brown sugar
1 tablespoon maple syrup
1 teaspoon ground mustard
2 tablespoons minced garlic
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
2 teaspoons black pepper
1 teaspoon kosher salt
1 (15 ounce) can tomato sauce
1/4 cup barbecue sauce
1/4 orange juice
2 bay leaves
1 teaspoon oregano
1 teaspoon dried parsley
4 medium red potatoes, cut in quarters
2 large sweet potatoes, peeled and cut in large 2-inch cubes
1 large onion, rough chopped
2 parsnips, peeled and cut in 1-inch pieces
1 turnip, peeled and rough chopped
10 cremini mushrooms, stems removed (if small left whole, if larger, cut in half)

Steps:

Marinade -- I mix all the marinade ingredients and rub over the brisket. Place in the crock pot, cover and put in the refrigerator overnight.
Prepare the vegetables -- Now I prepare mine the night before and put in a large baggie so in the morning all I have to do is add them to the crock pot.
NOTE: Amounts of the vegetables are not specific. Add what you like. I usually use this amount which works just fine. You can more or less of one particular vegetable accordingly to your taste.
In the morning -- Just take out the crock pot and let it set for 15 to 30 minutes before you turn the crock pot on. Then add the vegetables to the sides of the meat and then the tomato/BBQ sauce mixed with the orange juice and seasoning over the meat. Then cover and set it in the crock pot and turn on high. Eight (8) hours later it is done on high. Or you can let it go 10-12 hours which is just as good on low.
Enjoy -- I love to serve with a good Fall salad and crunchy bread.

SARASOTA'S SO-CALLED CROCKPOT BEER BRATWURST & VEGGIES

Sarasota's So-Called Crockpot Beer Bratwurst & Veggies image

This is nothing fancy and just true comfort food. A family style platter of slow cooked carrots, onions, potatoes, bratwurst and sauerkraut, all braised in a beer broth. The crock pot works great for this or you can use any oven proof pot as well. Just a little chopping, a bottle of beer, some seasoning and you are set. Before serving, I do like to take a little of the cooking liquid, cool for a few minutes and add some sour cream, horseradish, and stone ground mustard to make a great warm sauce for the brats and vegetables.

Provided by SarasotaCook

Time 6h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 19

Ingredients

10 bratwursts, cut in 1/3 's on a angle (brats I buy are fresh, but come in a package of 5, so I happen to use 2 pkgs but I don't mind having)
2 large sweet onions, rough chopped
24 small red potatoes, skin on
2 cups carrots, cut on an angle about 2-inch pieces
2 cups sauerkraut, rinsed and drained (you can use 1 can, 15 oz, but I prefer a fresh bagged sauerkraut from the Deli or meat aisle of your)
12 ounces a honey lager works beat but any beer will work, stay away from a heavy Guinness stout or 12 ounces stout beer
1 teaspoon stone ground mustard (you can use dijon is you don't have stone ground)
1 teaspoon minced garlic
1 bay leaf
3 sprigs fresh thyme
2 tablespoons butter
salt
pepper
1 cup cooking liquid
1/2 cup sour cream
1 teaspoon horseradish (to taste, more or less)
1 tablespoon stone ground mustard (more or less to taste)
salt
pepper

Steps:

Chop -- Simply cut the brats in 3 pieces each on a angle. Carrots, peel, again chop on a angle (I just like how it looks) in about 2" pieces. Onion, I use 2 large onions, rough chopped. Potatoes, small ones I leave whole, if they are large I will cut in half. Not too small or they get mushy.
Crockpot -- Brats on the bottom with the carrots, then onions and topped with potatoes. Top all that with the sauerkraut.
Sauce -- In a small bowl or measuring cup, add the butter and melt in the microwave for 10 seconds, remove and then add in the beer, mustard, bay leaf, 1 teaspoon black pepper and garlic. Pour over the brats and vegetables. Lay 3 springs of thyme right on top of the sauerkraut.
Cook -- Crockpot - low 6-8 hours. My crock pot takes 7 hours, but every crockpot is different. You just want the potatoes and carrots to be tender. The brats will easily be done. Right at the end of cooking, check for seasoning. No salt was added, but the sauerkraut even though it was rinsed can be salty, so go easy. Besides you are serving a sauce with this dish which also has seasoning.
Sauce -- This is a great compliment to this dish. You can always just serve it with some mustard, but I love this sauce served on each persons plate in a small side bowl for dipping or for pouring over the vegetables. It is similar to the consistency of gravy.
Remove the cooking liquid to let it cool slightly before you add it to the sour cream so it does not break the sour cream. It will cool in just a few minutes. In a small bowl add the sour cream, horseradish, mustard, salt and pepper. It is a nice creamy spicy sauce to serve with the brats and vegetables. My Mom always adds more mustard to her portion, so just go by taste. I happen to love my horseradish sauce, so -- each person is unique in their own taste.

Nutrition Facts : Calories 832.6, Fat 37.8, SaturatedFat 14.6, Cholesterol 92.6, Sodium 1244.1, Carbohydrate 94.7, Fiber 11, Sugar 8.7, Protein 26

Tips:

To achieve a more flavorful brisket, use a combination of beef broth and dry red wine as the liquid in the crock pot.
Sear the brisket in a skillet over medium-high heat before placing it in the crock pot. This will help to develop a crispy outer layer and lock in the juices.
Don't overcrowd the crock pot with vegetables. This will prevent them from cooking evenly.
Add a layer of aluminum foil on top of the brisket and vegetables before putting on the lid. This will help to keep the moisture in and prevent the brisket from drying out.
Cook the brisket on low heat for 8-10 hours, or until it is fall-apart tender.
Once the brisket is cooked, let it rest for 15-20 minutes before slicing and serving. This will help the juices to redistribute throughout the meat.

Conclusion:

Sarasota's Crock Pot Brisket with Lots of Veggies is a delicious and easy-to-make recipe that is perfect for a family meal. The combination of tender brisket, flavorful vegetables, and rich gravy is sure to please everyone at the table. With a little planning, this recipe can be easily prepared in advance, making it a great option for busy weeknights.