dium-high heat. Carefully add beef brisket and brown the meat on
Place the beef brisket in a large slow cooker with the fat side up.
Pour the coffee over the meat.
Cook the brisket on low for 24 hours.
Meanwhile, stir together the ketchup, cola, worchestershire sauce, mustard, liquid smoke and brown sugar in a bowl until well blended.
Refrigerate until needed.
After 24 hours of cooking, remove and discard any fat from the meat.
Use forks to pull the meat apart and shred the meat.
Pour the sauce over the meat, stirring to coat evenly and cook 1 hour longer.
Preheat oven to 325\u00b0. Place onions in bottom of metal baking pan and place beef brisket (not corned) on top. Pour coffee over meat, then pour over the chili sauce. Sprinkle brown sugar over all. Cover baking pan tightly with foil. Bake for 3 1/2 to 4 hours. Allow to sit for 8 to 10 minutes before slicing thinly across grain.
Brown beef brisket. Put on rack in pressure cooker. In a separate bowl, mix together remaining ingredients. Pour over beef. Cook according to pressure cooker's manufacturer's directions. This recipe can also be used with roast.
our corned beef before baking, please follow this recipe recommendations recipe#361142.
up Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the
read the rub generously on beef brisket. Let it marinate on the
emaining olive oil and sear Beef Brisket on both sides. Add 1
Mix the beer, sauce, sugar and garlic together in a bowl and set aside.
Put brisket in baking pan, fat side up.
Pour the sauce mixture over the beef and cover with foil.
Bake at 325\u00b0 for 3 1/2 hours, then remove foil and bake for another 1/2 hour. After the brisket has cooled slightly, remove fat and discard. Refrigerate and cool completely (can be overnight), then slice as thinly as possible.
Cover slices of beef with sauce and microwave to desired temperature.
rockpot with cooking oil. Place beef brisket fat side down in crockpot
ing large serving fork, pierce brisket all over.
Apply the
ccordingly.
Here is a recipe that has the proper spice
Put beef brisket in shallow baking pan. Sprinkle with salt, pepper and garlic powder.
In a separate bowl, mix beer, onion soup and cranberry sauce.
Pour over beef brisket. Cover pan with aluminum foil and bake at 350\u00b0 for 2 hours.
Serve with mushroom rice.
Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
Cook on Low until beef is tender, about 8 hours.
Transfer beef to a cutting board; shred into small pieces using 2 forks.
Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.
Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.
Put beef brisket in crock pot.
Top with your favorite BBQ sauce. Just
In a 5-6 quart slow cooker, place all potatoes and top with the beef brisket.
In a small bowl, combine hoisin sauce, salsa, tapioca and garlic and pour over the meat.
Spread sauce evenly over the meat.
Cover and cook on low for 10 hours or on high for 5 to 5 1/2 hours.
Remove meat from cooker to a cutting board and cut across the grain into slices.
Serve cooking liquid over the meat and potatoes.
Preheat oven to 325\u00b0. Place onions in bottom of metal baking pan and place beef brisket (not corned) on top. Pour coffee over meat, then pour over the chili sauce. Sprinkle brown sugar over all. Cover baking pan tightly with foil. Bake for 3 1/2 to 4 hours. Allow to sit for 8 to 10 minutes before slicing thinly across grain.
Combine the first seven ingredients and pour over the brisket. Allow to marinate for 24 hours in the refrigerator.
When ready to bake, place the beef brisket in a roasting pan and pour the marinade over it.
Cover the pan with a lid or foil and bake in a 325 degree oven for 4 hours or until tender.
Transfer the beef to a cutting board and slice against the grain. Pour some of the liquid back onto the meat to keep it moist. Save the juice to pour on any leftovers.
Rinse brisket under cool running water and thoroughly pat dry. Sprinkle meat generously with salt and pepper on both sides.
Place sliced onion onto bottom of slow-cooker. Top with seasoned beef brisket.
Combine all other ingredients to make a sauce and pour over the meat.
Top with lid and cook on low setting for about 8 hours or on high setting for about 4 hours.