Heat brisket in a large skillet or
epper in a bowl. Pat brisket dry; rub with coffee mixture
Place brisket fat side up into slow cooker, sprinkle garlic powder on top and rub ketchup generously into brisket. Add onion slices all around and on top of meat, add enough water to coat the bottom of the cooker.
Cook on Low, all day, for the most tender brisket you will ever eat.
For gravy, remove brisket from the slow cooker, and increase temperature to High. Mix flour with 1/4 cup water, add to pot, and bring to a boil, stirring constantly.
Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.
ake, covered, at 350F until brisket is very tender, about 4
Mix last 7 ingredients together and marinate brisket (that has been well trimmed) in a tightly covered pan for 12 hours in refrigerator.
Cook in 250\u00b0 to 275\u00b0 oven in tightly foil-covered pan for 2 to 3 hours.
Wash and dry brisket.
Bring to room temperature and sprinkle with meat tenderizer.
Place meat fat side up in roaster.
Combine catsup and horseradish.
Spread over meat.
Add water until about 1 inch deep.
Cover.
Cook 6 hours at 225\u00b0.
Cool and slice. Reheat slices in foil when ready to serve.
Serve with barbecue sauce.
e spice mixture on the brisket on all sides. If
On a large piece of heavy foil, place the brisket.
Sprinkle the brown sugar, onion soup mix and garlic powder over the brisket.
Drizzle the ketchup over all.
Fold the foil securely around the brisket, leaving an airspace.
Place in shallow roasting pan.
Bake at 325\u00b0 for 3 to 3 1/2 hours or until brisket is tender.
Transfer brisket to a warm platter and slice.
Skim fat from sauce and serve sauce with brisket slices.
5\u00b0. Season the brisket generously with salt and
boil the beef brisket to use water sparingly. boil
eason both sides of the brisket with a fair amount of
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.
dobo**, set aside.
Slice Brisket to desired thickness.
Slice
edium-high heat. Season the brisket generously with black pepper. Place
br>Trim excess fat from brisket and place in smoker.
r in freezer.
Allow brisket to come to room temperature
f Demi-glace.
Place brisket FAT side UP and cover
nd absorbent sheet from frozen brisket (I forgot once, and didn
Cover one brisket flat with water to in