Smoky Slow Cooker Beef Brisket

Smoky Slow Cooker Beef Brisket requires about 5 hours and 15 minutes from start to finish. This main course has 320 calories, 36g of protein, and 13g of fat per serving. For $2.61 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. Many people made this recipe, and 300 would say it hit the spot. It is brought to you by Sarahs Cucina Bella. It can be enjoyed any time, but it is especially good for Hanukkah. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up beef brisket, liquid smoke, molasses, and a few other things to make it today. This recipe is typical of Jewish cuisine. Overall, this recipe earns an awesome spoonacular score of 94%. Slow-Cooker Smoky Brisket Hoagies, Slow-cooker Beef Brisket, and Slow Cooker Beef Brisket are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 300 minutes

 

Ingredients:

3 lb beef brisket

1 tbsp honey

kosher salt

2 tbsp liquid smoke

1/4 cup molasses

salt and pepper, to taste

6 oz can tomato paste, plus 1 can water

Equipment:

slow cooker

whisk

bowl

Cooking instruction summary:

Rinse and pat dry the brisket. Salt well all over with kosher salt. Place into the slow cooker.In a medium bowl, whisk together the tomato paste, water, molasses, liquid smoke, honey, salt and pepper. Pour over the brisket.Set the slow cooker to high and cook for 4-5 hours until fall-apart tender. Or cook on low for 8-10 hours until fall-apart tender.Pull the brisket out and break apart with two forks into shreds. Return to the slow cooker and stir with the sauce. Serve. Store leftovers in the fridge for up to 5 days.

 

Step by step:


1. Rinse and pat dry the brisket. Salt well all over with kosher salt.

2. Place into the slow cooker.In a medium bowl, whisk together the tomato paste, water, molasses, liquid smoke, honey, salt and pepper.

3. Pour over the brisket.Set the slow cooker to high and cook for 4-5 hours until fall-apart tender. Or cook on low for 8-10 hours until fall-apart tender.Pull the brisket out and break apart with two forks into shreds. Return to the slow cooker and stir with the sauce.

4. Serve. Store leftovers in the fridge for up to 5 days.


Nutrition Information:

Quickview
319k Calories
36g Protein
12g Total Fat
14g Carbs
31% Health Score
Limit These
Calories
319k
16%

Fat
12g
19%

  Saturated Fat
4g
28%

Carbohydrates
14g
5%

  Sugar
12g
14%

Cholesterol
105mg
35%

Sodium
702mg
31%

Get Enough Of These
Protein
36g
72%

Vitamin B12
4µg
69%

Zinc
7mg
50%

Selenium
30µg
44%

Vitamin B6
0.83mg
42%

Vitamin B3
7mg
37%

Phosphorus
362mg
36%

Potassium
932mg
27%

Iron
4mg
25%

Vitamin B2
0.32mg
19%

Magnesium
73mg
18%

Copper
0.27mg
13%

Manganese
0.25mg
13%

Vitamin B1
0.19mg
12%

Vitamin E
1mg
10%

Vitamin B5
0.71mg
7%

Vitamin A
324IU
6%

Vitamin C
4mg
6%

Vitamin K
4µg
4%

Calcium
38mg
4%

Folate
14µg
4%

Fiber
0.88g
4%

covered percent of daily need
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