SLOW-COOKER SMOKY BRISKET HOAGIES
Slow-cooked beef sandwiches flavored with barbecue sauce - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 12
Number Of Ingredients 7
Steps:
- In 3 1/2- to 4-quart slow cooker, place onions and bell pepper. Cut beef brisket across grain into 3 large pieces. Place beef on top of vegetables in slow cooker, overlapping pieces to fit if necessary.
- In small bowl, mix barbecue sauce, chili sauce and garlic until blended. Pour over beef.
- Cover; cook on Low heat setting 10 to 11 hours.
- To serve, remove beef from slow cooker; place on cutting board. With 2 forks, pull beef into shreds. Return beef to slow cooker; stir to mix with sauce. With slotted spoon, serve beef in hoagie buns. Garnish as desired.
Nutrition Facts : Calories 535, Carbohydrate 61 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 41 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 1010 mg, Sugar 17 g
SLOW COOKER TEXAS SMOKED BEEF BRISKET
This is a wonderful and very easy recipe to throw in the slow cooker on those really busy days. It can be increased for a large group or downsized for 2 people. It reminds me of summers in Texas.
Provided by Sandy Clark Gerhardt
Categories Main Dish Recipes Roast Recipes
Time 6h40m
Yield 4
Number Of Ingredients 12
Steps:
- Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
- Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
- Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.
Nutrition Facts : Calories 341.8 calories, Carbohydrate 28.7 g, Cholesterol 69.1 mg, Fat 16.1 g, Fiber 4 g, Protein 21.5 g, SaturatedFat 5.8 g, Sodium 3520.5 mg, Sugar 17.2 g
SMOKY BRISKET HOAGIES
Make and share this Smoky Brisket Hoagies recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 10h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put the onions and green bell pepper in a 4 quart slow cooker.
- Cut the brisket across the grain into 3 pieces.
- Put the brisket on top of the vegetables (overlap to fit if needed).
- Mix together the barbecue sauce, chili sauce, and garlic in a bowl.
- Pour sauce over the brisket.
- Cover and cook on LOW for 8-10 hours.
- Remove brisket from slow cooker to a cutting board.
- Using 2 forks, shred the beef.
- Return beef to the slow cooker; stir into the sauce.
- Using a slotted spoon, spoon the beef onto the hoagie buns.
- Have lots of napkins handy.
Nutrition Facts : Calories 678.6, Fat 43.5, SaturatedFat 16.8, Cholesterol 111.5, Sodium 634.9, Carbohydrate 36.9, Fiber 2.4, Sugar 2.9, Protein 32.5
SMOKEHOUSE BRISKET SANDWICH
Provided by Food Network
Time 5h5m
Yield 1 hoagie
Number Of Ingredients 37
Steps:
- Cook onions in hot oil until caramelized. Add jalapeño. Add brisket and BBQ sauce, stirring, until incorporated and warm. Gather onions, jalapeños and brisket into a mound, then place Gouda on top and cover until cheese melts. Toast hoagie roll on hot griddle until crisp. Place all of the filling on hoagie roll.
- For the Smokehouse brisket rub: Combine the mesquite powder, brown sugar, smoked paprika, salt, au jus powder, granulated sugar, chili powder, cumin, garlic powder, mustard powder, onion powder and black pepper in a large bowl until thoroughly incorporated.
- For the brisket: Preheat oven to 350 degrees F.
- Trim excess fat from the brisket, leaving a good layer for flavor. Spread a thick layer of rub over entire brisket in a heavy-duty baking pan, and work rub into the layer of fat. Add liquid smoke and 1/2 cup water, then cover tightly with aluminum foil. Braise in oven until tender, about 4 hours.
- To a large heavy-duty cooking pot over low heat, add, in order and whisking vigorously until incorporated, the coffee, brown sugar, molasses, Worcestershire, vinegar, honey, hot sauce, ketchup, liquid smoke, mustard, garlic powder, onion powder, cayenne, chili powder, mustard flour and black pepper. Continue to cook on low heat, stirring every 5 minutes, for 30 minutes.
SLOW COOKER BRISKET WITH GOLDEN ALE GRAVY & HORSERADISH MASH
Prepare this beef brisket and let it bubble away in the slow cooker, leaving you with a tender, rich stew. Add a kick to your mash using horseradish
Provided by Anna Glover
Categories Dinner
Time 9h
Number Of Ingredients 17
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.
Nutrition Facts : Calories 928 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 1.3 milligram of sodium
SLOW-COOKER BEEF BRISKET
Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
- Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
- Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.
Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 120 mg, Fiber 1 g, Protein 42 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 4 g, TransFat 1/2 g
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SMOKY SLOW-COOKER BBQ BRISKET SANDWICHES RECIPE
From eatingwell.com
4/5 (1)Total Time 4 hrs 55 minsCategory Diabetic Beef RecipesCalories 301 per serving
- Trim fat from brisket. Cut brisket to fit into a 3-1/2- or 4-quart slow cooker (see Tip). Place onion in the slow cooker. In a small bowl, combine chili powder, garlic powder, celery seeds, and pepper. Sprinkle chili powder mixture evenly over meat; rub in with your fingers. Place meat in the slow cooker over onion.
- In a medium bowl, combine ketchup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke, if using, and dry mustard. Pour over brisket in cooker.
- Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
- Remove brisket from cooker to a cutting board. Remove onion from cooker with a slotted spoon to a small bowl, reserving cooking juices. Skim fat off cooking juices; measure 3/4 cup of the cooking juices. For sauce: In a small saucepan, stir the cold water into flour; add the 3/4 cup cooking juices. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.
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