Brisket in Slow Cooker

**lez** · 24-12-2009, 01:05 PM

We use brisket in a slow cooker and put the cooker on high for time to warm up. mean while boil up some water in a pan add an oxo cube or your own flavouring and a few chopped onions. place half the water in the cooker, put the brisket in then baste the rest of the wter over the the top. we leave the cooker on high for an hour then switch it down to low. it does need a long slow cook to be tender so do not put it on in the morning and expect it to be ready for lunch time. it would be ready at teatime. we also use the cooker water to make the gravy to go with it. hope this helps and good luck.

**Alison** · 24-12-2009, 02:07 PM

I just slice up an onion and put it in the bottom add a bit of water and red wine. But the brisket in cold and season. Usually put liquid to about a third of the way up or maybe a bit lower. Wap it on low for about 12 hours. Fish the meat out and thicken up the gravy and enjoy. Really yummy and the brisket doesn't seem to shrink as much as in the oven. You don't need to put beef on hot first as there isn't the same bacteria issues as with, say chicken and although it won't do any harm I can't be bothered

**Jillyreeves** · 24-12-2009, 06:27 PM

Thank you both for your advice - not planning to cook it for a couple of days - will let you know how I get on :-)

**amandaandherveg** · 24-12-2009, 07:40 PM

Originally posted by Jillyreeves View Post

Thank you both for your advice - not planning to cook it for a couple of days - will let you know how I get on :-)

I was given a wonderful book today by a friend of mine, right up your street if you are quite adventurous with your food and not a tin of condensed soup in sight. Lots of robust, flavoursome recipes many with an Asian twist I've already picked a few recipes for the next week or 2 including:

Pork with Orange and Star Anise
Moroccan Spiced Lamb with Pumpkin
Penang Chicken Curry
Salmon with a Horseradish Crust and Puy Lentils
Chilli Beef with Capsicum. Coriander and Avocado

Slow Cookers: The Slow Cooker Recipes You Must Have Kitchen Classics series: Amazon.co.uk: Jane Price: Books

**Jillyreeves** · 24-12-2009, 08:31 PM

Thanks for the link Amanda - Merry Christmas to you and your :-)

**Snadger** · 24-12-2009, 09:28 PM

I just luuuuuuuuuve brisket...........its just the tastiest piece of meatif cooked long and slow!

**dexterdoglancashire** · 25-12-2009, 11:39 AM

Originally posted by Snadger View Post

I just luuuuuuuuuve brisket...........its just the tastiest piece of meatif cooked long and slow!

Me too! Where do you live Jilly? Can I come and bring Dexter with me?
Merry Christmas!

**Jillyreeves** · 25-12-2009, 12:42 PM

Originally posted by dexterdoglancashire View Post

Me too! Where do you live Jilly? Can I come and bring Dexter with me?
Merry Chritmas!

Just over a few hills from you I suspect

Merry Christmas to you and yours, not forgetting Dexter of course

**ewkshy** · 27-12-2009, 04:50 AM

Mm mmm Good Brisket

My family always cooks brisket about 10 times a year I have tried plenty of recipes this is my favorite

:
4lbs of flat brisket
1 tsp cinnamon
1 tsp allspice
1/2 tsp of paprika
1 1/2 cup water
1/4 cup ketchup
3 tbsp worcestershire sauce
1 package of dry onion soup or dip mix
a few cloves chopped garlic
1/3 cup dry red wine
Gravy browning mix

Add the first nine ingredients to Crock Pot stir leave meat in pieces as big as can fit into pot. cook on low for 8-10 hours then add red wine (we have also used a 1/4 cup of beer instead it changes the taste its still yummy but I like it with wine

) then let it cook another 2-4 hours. take out about 1- 1 1/2 cups of juice from the crock pot (no need to strain fat unless you want to) add a package of browning gravy mix and stir. Serve the brisket sliced thin with the gravy. Also if your family doesn't like it too spicy make it without the paprika

**Jillyreeves** · 27-12-2009, 11:50 AM

Hello Ewksy and welcome to the vine :-)

Thank you for your recipe, it sounds mighty tasty :-)

**Scottishnewbie** · 27-12-2009, 12:44 PM

i just shove it in a bed time and stick in a crumbled oxo cube and a couple of bay leaves and some peppercorns. leave it on low all night and the smell in the morning is yum!

**susieq100** · 28-12-2009, 10:02 AM

Brisket to me says Beef in Beer - instead of putting water or stock in the slow cooker use beer - (not lager - aaarggh) but something like bitter, mackeson, guinness. Add your usual seasonings and you might want to add a tsp of brown sugar to 'take the edge off' but the gravy will be fantastic!

**dexterdoglancashire** · 28-12-2009, 05:21 PM

Some super ideas on this thread. I can't wait to try them - just need to get rid of the Christmas food and then will give them a go. Many thanks for your ideas.
A very hungry Bernie (got cock and bull (turkey and beef) curry for tea to use up the leftovers).

**ginger ninger** · 28-12-2009, 10:30 PM

I cook my brisket with onion, water and a stock cube, most times I put it on over night on low, its generally done for dinner time (12.30 ish) all that's left to do them is thicken the juices for the gravy, we love it with mash and what ever green are available out of the garden...yum.
Try chicken thighs with onion, water, stock cube and a sprinkling of sage..that's yum as well.
They make fantastic rice pudding.

Announcement

Brisket in Slow Cooker

Brisket in Slow Cooker

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Latest Topics

Recent Blog Posts