igh heat. Carefully add beef brisket and brown the meat on
owl. Triple or quadruple the recipe and keep the rest in
Trim all excess fat from brisket, brush meat with kitchen bouquet.<
o 350 dg. and place brisket fat side up in baking
Spray crockpot with cooking oil. Place beef brisket fat side down in crockpot and
e spice mixture on the brisket on all sides. If you
To make in oven: Put brisket in roasting pan. Sprinkle generously
Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
Place brisket in crockpot and add a little water.
Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
During the last hour of cooking add the barbeque sauce.
Serve with the Cranberry Horseradish sauce.
To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
Put 3 of the onions in a slow cooker and then top with the brisket and then the remaining one onion.
Mix barbecue saude and 1 cup of water and then pour over all. Cover and cook on low for 6-8 hours or until brisket is fork tender. Let stand for 15 minutes before slicing Skim fat and reserve for the onion sauce.
Combine beans, rosemary and 1 1/2 cups of the sauce (in crockpot) in a saucepan and heat through.
Slice brisket and top with sauce and serve with the beans.
Place brisket in the crockpot. Place onion slices over top.
In a small bowl, whisk together all remaining ingredients; pour over the brisket and onions in the crockpot.
Cover and cook on low for about 8 hours or until desired doneness.
ound black pepper.
Dust brisket generously with flour. Place a
Place brisket in a 3-1/2 quart crockpot. Mix the canned broth and onion soup mix together and pour over the brisket. Cover and cook on LO heat for 8-10 hours.
Remove beef and cut across the grain into thin slices.
Cut the baguettes in half and fill with brisket slices. Replace baguette cover. Serve with broth for dipping.
ub all sides of the brisket. Cover tightly with plastic wrap
Season brisket with garlic powder, salt and
dges of pan. Pat brisket dry with paper towels.
ixture all over the brisket. Place brisket in resealable plastic bag.
Place brisket on a large piece of aluminum foil.
Sprinkle generously with 1/4 cup liquid smoke and spices.
Wrap well.
Put in crockpot.
Cover and cook on low 10 - 12 hours or high 4 to 6 hours.
Slice brisket into thin slices.
Serve warm with juices poured over brisket.
f the fat from the brisket and brown it in olive
efore baking, please follow this recipe recommendations recipe#361142.
NOTE: *If
Remove fat from beef.
Place in a 4 qt crock pot.
Top with onion.
Mix teriyaki and orange peel; pour over meat and onions.
Cover and cook on low for 8 to 10 hours or until beef is tender.
Remove beef from crock pot to a cutting board; cover to keep warm.
Mix water and cornstarch.
Slowly pour cornstarch mixture into juices left in the crockpot.
Cover and cook on high setting for about 15 minutes, stirring occasionally until sauce has thickened.
Cut beef across the grain into thin slices.
Serve sauce with beef.