Place beef brisket, fat side down, in crock pot.
Sprinkle brisket with onion, salt, pepper and garlic powder.
Pour chili sauce over brisket.
Put crock pot on low for 3 hours. Or cover tightly and cook in slow oven (325 degrees F.) for 3 hours.
Pour beer over brisket.
Increase temperature to moderate and continue cooking for 30 minutes.
Place brisket on large serving platter.
Slice brisket very thin and serve with hot cooking liquid.
Garnish with sliced tomatoes and parsley.
In a small bowl, combine the first six ingredients and rub over brisket. Place in crock pot.
In a large bowl, combine the sauce ingredients. Pour half over the brisket and set the remaining sauce aside.
Cover and cook on low for 8-10 hours or until meat is tender.
Serve with the reserved sauce.
Trim beef of any large extra fat. A little is good for flavor.
Place the roast in the middle of a large piece of aluminum foil.
Rub beef all over with all of the spices.
Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped.
DO NOT ADD ANY LIQUID TO THE CROCKPOT!
Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef).
Unwrap beef and serve with the \"smoker\" juices in the crock pot or with your favorite barbecue sauce.
Place onion rings in the bottom of a crock pot.
Sprinkle brisket with pepper and place on top of onions.
Combine remaining ingredients and whisk until blended.
Pour mixture over the meat, cover and cook on low 8-10 hours.
Rinse the meat under cold water and dry on paper towels.
Mix together the sauerkraut, plums, mustard, Ketjap Manis and hotsauce.
Place half the kraut mixture in the bottom of the crock pot, then put in the corned beef and top with remaining kraut mixture.
Turn crock Pot to low and cook for 7 hours,.
Slice and serve with grainy mustard and hot sauce on the side.
Combine ingredients in crock pot with cabbage on top.
Cut meat to fit, if necessary.
Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.
Put all ingredients in a crock pot in order listed, except for the cabbage.
Cover and cook on low for about 8 hours (about 5 hours on high).
Add cabbage, cover and cook for one more hour or until tender.
Serves 6-8.
arsnips into bottom of crock pot.
Add corned beef brisket & onions.
Mix
Combine water, onion, and pinto beans in crock pot.
Mix together ketchup, Worcestershire Sauce, vinegar, mustard, seasoned salt, Liquid Smoke, and brown sugar in separate bowl.
Stir half of this mixture into beans in crock pot.
Place brisket on top of beans (cut into two pieces, if needed).
Spread the remaining mixture over brisket.
Cook on low for 8-10 hours, stirring twice, if possible.
Slice meat across the grain and serve with sauce and with beans on the side.
Put all ingredients except cabbage wedges in Crock Pot in order listed.
Cover and cook on Low 10-12 hours or High 5-6 hours.
Add cabbage wedges to liquid, pushing down to moisten, after 6 hours on Low or 3 hours on High.
Note: Vegetables may be varied, or omitted for plain corned beef.
Note: To prepare more cabbage than Crock Pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from Crock Pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20-30 minutes.
ottom of the crock pot.
Top with the brisket and sprinkle meat
Place all the ingredients, except the corn starch into a Crock Pot and cook for 12 hours on low.
When finished, remove the brisket, shred, and return to the Crock pot.
Mix the Corn Starch with a tablespoon of water and add to the stew, mix well.
b>crock pot, combine water, vinegar, sugar, pepper and onions.
Place corned beef
Combine all seasonings well.
Rub the spice mix all over the brisket meat.
Put meat in crock pot, fat side up, and cook on low for 8 hours or until meat is tender.
When finished, remove fat from meat and cut meat against the grain.
Combine the first five ingredients and rub over brisket.
Cut into eight pieces and place in crock pot.
Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard and pour over meat.
Cover and cook on high for 5-6 hours or until meat is tender.
Remove meat and cool slightly.
Skim fat from cooking juices.
Shred meat with two forks and return to slow cooker.
Reduce heat to low.
Stir in the beans.
Cover and cook for 1 hour or until heated through.
Place potatoes and carrots in bottom of crock-pot. Add brisket, onion, bay leaves and peppercorns. Add enough water to cover. Cover, and cook on low for 8-10 hours or on high for 4-5 hours. Add cabbage halfway through cooking.
Place meat in crock pot.
Add remainder of ingredients, finishing with chicken stock and water.
Cook on low for 8-10 hours.
Slice beef and serve with vegetables from crock pot.
Enjoy.
Place onions in cooker.
Place meat on top of onions. Add juices and spices from package.
Combine next 5 ingredients; pour over corned beef brisket.
Place cabbage on top of meat.
Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
Sear roast on all sides in hot skillet.
Place in crock-pot. Pour frozen mixed vegetables over meat.
In a medium mixing bowl, mix together crushed tomatoes, Worcestershire sauce, vinegar and brown sugar.
Stir well and pour over vegetables and meat.
Cover and cook on low for 10 to 12 hours.
Place
vegetables
in
bottom
of crock-pot. Add roast. Pour tomato
juice over roast.
Sprinkle au jus mix and onion over roast. Cover.
Cook on high for 2 hours.
Turn to low and cook 2 to 3 hours more.