Braised Brisket
This brisket can be sliced thinly and paired with Swiss cheese, sauerkraut, mustard, Russian dressing and fried up like grilled cheese on rye.
Ingredients
-
1 1/2 tablespoons paprika
1 4-pound beef brisket, scored on both sides
Olive oil
Water to cover meat
3 cups carrots, chopped
3 large onions, diced
1-4 cup pickling spices
3 tablespoons prepared horseradish
Kosher salt and pepper to taste
- Rub paprika over meat. In a skillet placed on stovetop set to medium-high heat, add oil and sear meat on both sides (optional). Place meat in Crock-Pot® slow cooker.
- Add enough water to cover the meat. Add carrots, onions, spices and horseradish. Cover, and cook on Low for 7-9 hours or on High for 3-5 hours, until meat is tender.
- Cool meat. To serve, slice on diagonal into thin slices.
Serves: 6-8
Size: 6-7 quart
Recommended Crock-Pot® slow cooker
Copyright© 2008 Sunbeam Products, Inc. doing business as Jarden Solutions. All rights reserved. Crock-Pot® is a registered trademark and other names, logos, icons, graphics and marks are trademarks/service marks or registered trademarks/service marks of Sunbeam Products, Inc. or its licensors and may not be copied, imitated or used without prior written permission or Sunbeam Products, Inc.
Member Comments On...
Braised Brisket
0 |
It's a bad idea because exactly what those writers or artists worked continues to be sold for enough money. I don't think ideas or super hero icon's should be sold that quickly. Specially if they are suppose to represent noble causes for instance not being bought out; P. Hopefully marvel movies and comics continue making movies good hero's background. We wouldn't want them to produce a movie so that all ages can enjoy it and only with the aim to sell more items and such. Even for all the money on earth I dislike people becoming bought. Well that's my opinion hopefully you guys don't hate me for it xD.Pour obtenir le code de code de programme RIO vous devez appeler a partir de votre hors de votre par votre RVI mobile de votre operateur axe sur engages a cet effet. http://www.releve-identite-operateur.fr
0 |
First, check the quality grades; meat inspectors often assign the grade of "prime" to the best quality meat. Prime grade meat has the biggest mixture of lean and fat, or marbling. This ensures that the meat will tenderize as it cooks, making prime cuts best for dry-heat methods such as roasting, grilling or broiling. Some lesser grades of steaks and roasts can also cook well in dry-heat methods. However, meat that is less juicy should be marinated or braised (cooked in a covered pan with a small amount of liquid) to give it flavor and tenderness. http://www.grindersnstuffers.com
0 |
We love this! I have the butcher trim off SOME of the fat but not all, because the first one was incredibly dry. I also spoon the sauce over the top several times during the cooking process and then slice off the fat after it's done.
Join Us