Slow Roasted Beef Brisket Recipes

SLOW-ROASTED BEEF BRISKET

Steps:

• Place brisket, fat side down, in a 13x9-inch baking dish. In a small bowl, mix the Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper, and hot pepper sauce and pour it over the brisket. Turn the brisket fat side up and refrigerate, covered, overnight.
• Remove the brisket from the refrigerator. Preheat oven to 300°. Bake fat side up, covered for 4 hours.
• Optional: In a small bowl, combine the sauce ingredients and spread it over the brisket. Bake uncovered for 15 to 30 minutes longer or until tender.
• Cut diagonally across the grain into thin slices.

SLOW ROASTED BEEF BRISKET

Steps:

• Preheat oven to 300 degrees F. Season the brisket with salt and pepper.
• Add 1/2 tablespoon oil to a cast iron skillet.Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
• Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.Add garlic and cook for one minute.
• Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer. Take off the heat and add in the bay leaves and season with pepper. Add the brisket back to the pan.
• Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
• Take out of the oven and let rest for at least 30 minutes. Cut or shred and serve immediately.
• Serve with some of the pan drippings if desired!

SLOW-COOKED BEEF BRISKET

Steps:

• Place onion in a 5-qt. slow cooker. Rub brisket with pepper; place over onion. Top with mushrooms. In a small bowl, combine the broth, chili sauce, brown sugar and garlic; pour over brisket. Cover and cook on low for 8-10 hours or until meat is tender., Remove brisket and keep warm. In a small bowl, combine flour and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Slice brisket; serve with gravy.

POT-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
• Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
• An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
• Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
• To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.

SENSATIONAL SLOW COOKED BEEF BRISKET

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside.
• Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside.
• Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce.
• Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup Worcestershire sauce has been added.
• Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine.
• Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour.
• Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.

SLOW COOKER BEEF BRISKET

Steps:

• Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
• Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
• Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
• Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
• Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
• Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
• Preheat the oven's broiler.
• Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
• Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
• Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.