French Onion Portobello Brisket Slow Cooker Recipes
FRENCH ONION PORTOBELLO BRISKET (SLOW COOKER)
Recipe from taste of home. Diabetic friendly.
Provided by Suzy Chaves
Categories Beef
Time 8h20m
Number Of Ingredients 9
Steps:
- 1. Cut brisket in half; place in a 5-qt. slow cooker.
- 2. In a large saucepan, saute the mushrooms, onion and garlic in butter for 3-5 minutes or until onion is crisp-tender. Add the soup, wine and pepper; mix well.
- 3. Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired.
FRENCH ONION PORTOBELLO BRISKET
I use this recipe when I go to winter potlucks and want something everyone will love. Though I have seen kids who scrape away the mushrooms and onion, they still rave about how the meat tastes and gobble it right up. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Place brisket in a 5-qt. slow cooker. , In a large saucepan, cook the mushrooms, onion and garlic in butter until onion is crisp-tender, 3-5 minutes. Add the soup, wine and pepper; mix well. , Pour mushroom mixture over beef. Cover and cook on low until meat is tender, 8-10 hours. If desired, garnish with sage., Freeze option: Place individual portions of sliced brisket in freezer containers; top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 301 calories, Fat 12g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 324mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein. Diabetic Exchanges
SLOW COOKER BRISKET & ONIONS
Two of my favorite things: roast beef and onions--it's gotta be SO good! I would serve this with noodles or rice with the broth serving as a gravy. Yum! Recipe & Photo: thekitchn.com
Provided by Ellen Bales
Categories Beef
Time 7h30m
Number Of Ingredients 8
Steps:
- 1. Unfold the brisket and cut into two equal pieces that will fit in your saute skillet or cast iron pan. Coat the skillet with oil and heat over medium-high heat. Salt and pepper the brisket. Sear until a golden brown crust appears on both sides of the meat. Remove and place in your slow cooker insert.
- 2. Add a little more oil to the pan and heat over low-medium heat. Slice the onions into thin half moons and saute gently until they are soft and lightly caramelized. Add the minced garlic and cook until tender and fragrant. Add to the slow cooker insert, tucking under and around the meat.
- 3. Heat the broth to boiling and stir in the two sauces. Taste and adjust seasonings. Pour over the meat.
- 4. Cover and cook in the slow cooker on low heat for 6-8 hours or until the brisket falls apart. Or you may cook on high for 5 hours if you need it to be ready sooner, but the brisket could be slightly tougher as a result of faster cooking.
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- Preheat the oven to 350°F. Pat the brisket dry with paper towels; season liberally with salt and pepper. Heat the oil in a large, wide Dutch oven or roasting pan over medium-high heat. Sear the brisket, turning as needed until completely golden brown, 20 to 25 minutes. Transfer to a sheet pan.
- Add the garlic and onions to the Dutch oven and reduce the heat to medium. Cook, stirring often, until softened and caramelized, 25 to 30 minutes.
- Add the sherry to deglaze, then stir in the stock and season with salt. Return the brisket to the pot and add the rosemary and thyme. Once the liquid begins to simmer, cover and cook in the oven until tender, about 3 hours. Remove from the oven and let cool, then refrigerate overnight.
- The next day, remove the brisket from the pot and slice it against the grain into ¼-inch slices. Return the meat to the pot and warm over medium heat; adjust seasoning with salt. Garnish with chopped parsley and chives before serving.
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