1 3- to 4-pound fresh beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf
1 12-ounce can beer
1/4 cup chili sauce
2 tablespoons no-calorie, heat-stable, granular sugar substitute (Splenda)
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
2 tablespoons cornstarch
2 tablespoons cold water
Trim fat from meat. If necessary, cut brisket to fit into a 3-1/2- to 6-quart slow cooker. In the cooker place onions, bay leaf, and brisket.
In a medium bowl combine beer, chili sauce, sugar substitute, thyme, salt, pepper, and garlic; pour over meat in cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Using a slotted spoon, tansfer meat and onions to a platter; keep warm.
Discard bay leaf.
For gravy: Skim fat from cooking liquid. Measure 2-1/2 cups of the cooking liquid; discard remaining cooking liquid.
In a medium saucepan stir together the cornstarch and cold water; stir in the 2-1/2 cups cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Pass gravy with meat.
Makes 10 servings.
Cuisinart Cook Central 4-in-1 Multi-Cooker, 7 quart
1 beef brisket (3 to 3-1/2 lb.)*, cut in half
1 cup ketchup
1/4 cup grape jelly
1 envelope Lipton’s® onion soup mix
1/2 teaspoon pepper
Place half of the brisket in a crock pot/slow cooker.
In a bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat.
Top with the remaining meat and ketchup mixture.
Cover and cook on LOW heat setting for for 8 to 10 hours or until meat is tender.
Slice brisket; serve with cooking juice.
Yield: 8 to 10 servings.
Hamilton Beach 6-Quart Programmable Slow Cooker Set & Forget with Temperature Probe, Sealing Lid and Transport Clips
2 tablespoons oil
4 pounds beef brisket
3 celery ribs, cut into pieces
3 carrots, cut into slices
2 onions, sliced
1 pound mushrooms
3/4 cup water
3/4 cup tomato sauce
3 tablespoons Worcestershire
1 tablespoon horseradish
In a pot, heat oil. Brown brisket. Remove from pan.
Add celery, carrots and onions to pan, cook until tender. Stir in mushrooms, water, tomato sauce, Worcestershire and horseradish.
Return brisket to pan. Bring mixture to a boil, simmer until meat is tender.
Remove beef and vegetables, keep warm.
Skim fat from pan juices. Cut brisket into thin slices.
Serve with vegetables and pan juices.
Makes 8 servings
Lodge Double Dutch Oven and Casserole with Skillet Cover, 5-Quart
1 (16-ounce) jar Pace® Picante Sauce
1/2 cup molasses
1/4 cup cider vinegar
2 tablespoons reduced sodium Worcestershire sauce
1 large onion, sliced (about 1 cup)
1 beef brisket (3 to 4 pounds)
Stir the Piccante sauce, molasses, vinegar, Worcestershire and onion in a 5-quart slow cooker.
Add the beef, trimming to fit, if needed, and turn to coat.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
Hamilton Beach Programmable Stay or Go Slow Cooker, 5-Quart, Silver
1 pkg. onion soup mix
1/2 cup ketchup
1/2 teaspoon oregano
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon celery seed or celery salt
1/2 teaspoon marjoram
1/2 teaspoon thyme
2 teaspoons horseradish
1 cup water
1 beef rump roast of beef brisket roast, 4 lbs.
Day 1: Combine all ingredients and pour over roast. Cover and bake in preheated 300° oven for 5 hours. Cool. Slice thin pieces, cutting against the grain. Refrigerate.
Day 2: Skim off congealed fat. Return roast to a preheated 215° oven and heat for 40 minutes.
Granite Ware 18-Inch Covered Oval Roaster