Best 4 Yo Momma Slow Cooker Beef Brisket Recipes

If you are looking for a delicious and easy way to make a tender and flavorful beef brisket, then you've come to the right place. The slow cooker is an amazing kitchen tool that can help you create succulent and mouthwatering dishes with minimal effort. In this article, we will guide you through the steps of preparing a delectable "Yo Momma Slow Cooker Beef Brisket" recipe that will satisfy even the pickiest of palates. Get ready to embark on a culinary journey as we explore the art of slow cooking and create a masterpiece that will leave your taste buds singing.

Here are our top 4 tried and tested recipes!

SLOW-COOKER BEEF BRISKET

Slow-Cooker Beef Brisket image

Simple, savory and warming, this slow-cooker brisket is a traditional take on pot roast that's as easy as it is comforting. Make it the centerpiece of a family feast, or slice and shred it for a sandwich stuffer. Either way, this brisket is true to tradition (or maybe it's superstition), in that it tastes better the next day. So next time you're hosting the family gathering, save some stress and get this done ahead of time.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h30m

Yield 6

Number Of Ingredients 9

Ingredients

2 1/2 to 3 1/2 lb fresh beef brisket (not corned beef)
2 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons pepper
2 cups thinly sliced onions
1 cup 1 1/2-inch pieces peeled carrots
5 cloves garlic, chopped
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup Progresso™ beef flavored broth (from 32-oz carton)

Steps:

Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.

Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 120 mg, Fiber 1 g, Protein 42 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 4 g, TransFat 1/2 g

SLOW COOKER BEEF BRISKET

Slow Cooker Beef Brisket image

This beef brisket turned out perfect! My husband couldn't stop bragging about. It will melt in your mouth and the broth it cooks in is amazing and simple.

Provided by Cooking with Kimberly Wood

Categories Beef Brisket

Time 8h45m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon ground paprika
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
2 cups low-sodium beef broth
1 teaspoon liquid smoke
1 teaspoon Worcestershire Sauce
¼ cup water, or as needed
1 (2 pound) beef brisket
2 medium yellow onions, quartered
3 large carrots, cut into 1-inch pieces
¼ cup prepared barbecue sauce

Steps:

Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
Preheat the oven's broiler.
Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.

Nutrition Facts : Calories 825.1 calories, Carbohydrate 21.1 g, Cholesterol 165.7 mg, Fat 62.6 g, Fiber 3.1 g, Protein 42.2 g, SaturatedFat 24.7 g, Sodium 904 mg

SLOW COOKER BEEF BRISKET

Slow Cooker Beef Brisket image

Provided by Trisha Yearwood

Categories main-dish

Time 9h

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

One 4-pound first cut brisket, excess fat trimmed
Salt and freshly ground black pepper
2 tablespoons olive oil
One 6-ounce can tomato paste
2 cups vegetable broth
1 tablespoon Dijon mustard
3 red onions, quartered
3 carrots, peeled and cut into thirds
6 cloves garlic, smashed
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 bay leaves

Steps:

Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside.
Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours.
Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm.
Slice the brisket against the grain and serve it with the sauce.

SLOW-COOKER BEEF BRISKET

Slow-Cooker Beef Brisket image

With bold ingredients, this is very flavorful! Moist, tender and versatile, this is a great cut of meat to enjoy! VIDEO https://www.youtube.com/watch?v=FIs220i1SyY

Provided by CLUBFOODY

Categories Easy

Time 6h10m

Yield 4 lbs.

Number Of Ingredients 15

Ingredients

2 dried chilies, stemmed, seeded and soaked (pasilla-ancho)
2 bell peppers, stemmed, seeded and soaked (guajillo)
1 large red onion, roughly chopped
4 lbs beef brisket or 4 lbs chuck roast
1/2 teaspoon sea salt, ground (or as needed)
1/2 teaspoon black pepper (or as needed)
4 tablespoons olive oil (or as needed)
6 garlic cloves, pressed
2 tablespoons chipotle chiles in adobo (pureed)
1/4 cup lime juice
1 tablespoon chili pepper (chipotle chili pepper)
1 tablespoon ground cumin
1 tablespoon oregano
1 tablespoon brown sugar
1 1/2 cups low sodium beef broth, divided

Steps:

Place dried peppers in a bowl and fill with boiling water to cover. Soak 30 minutes. Meanwhile, cover bottom of the slow cooker with chopped onions, set aside.
In a large saucepan over medium-high heat, add oil. Season brisket generously on all sides with salt and pepper, and when oil is hot, place meat in the pan; quickly sear it on all sides, about 1 ½ minutes per side. Transfer brisket to the slow cooker on top of the onions; set aside.
In the jar of a blender, add peppers, garlic, chipotle purée, lime juice, chipotle chili pepper, ground cumin, oregano and brown sugar. Process for 30 seconds before slowly pouring in ½ cup beef broth; blend until smooth, scraping the sides of the jar if needed.
Pour sauce over brisket and spread to cover it. Pour the remaining beef broth around, close the lid and set the timer for 6 hours on High or 9 hours on Low. When time is up, serve immediately or proceed with your recipe.

Nutrition Facts : Calories 881, Fat 47.5, SaturatedFat 13.7, Cholesterol 281.2, Sodium 657.5, Carbohydrate 13.7, Fiber 2.2, Sugar 6.8, Protein 95.6

Tips:

Choose the right cut of beef brisket: Look for a brisket that is well-marbled with fat, as this will help keep the meat moist and flavorful during the long cooking process.
Trim the brisket: Before cooking, trim any excess fat from the brisket, leaving a layer of about 1/4 inch. This will help the brisket cook more evenly and prevent it from becoming too greasy.
Season the brisket generously: Rub the brisket all over with a mixture of salt, pepper, garlic powder, onion powder, and any other desired spices. This will help create a flavorful crust on the outside of the brisket.
Use a slow cooker liner: This will make cleanup a breeze and help prevent the brisket from sticking to the pot.
Add liquid to the slow cooker: This will help keep the brisket moist and prevent it from drying out. You can use water, beef broth, or a combination of both.
Cook the brisket on low for 8-10 hours: This will allow the brisket to cook slowly and evenly, resulting in a tender and flavorful piece of meat.
Let the brisket rest before slicing: Once the brisket is cooked, let it rest for at least 15 minutes before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Yo Momma's Slow Cooker Beef Brisket is a delicious and easy-to-make dish that is perfect for a special occasion or a casual family meal. With just a few simple ingredients and a slow cooker, you can create a tender and flavorful brisket that will impress your guests. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!