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Slow-Cooker Beef Brisket, 5 Ways

Dig in to these delicious varieties on the hearty comfort food.

By Michael Tyrrell

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Smoky Beef Brisket
Lucy Schaeffer
Lucy Schaeffer
Lucy Schaeffer
Lucy Schaeffer
Lucy Schaeffer
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Smoky Beef Brisket

Makes: 8 servings

Prep: 10 minutes

Slow Cook: 6 hours on HIGH or 9 hours on LOW

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Texas-Style Chili

To make this classic, replace smoked paprika with regular paprika and stewed tomatoes with fire-roasted diced tomatoes. Eliminate sugar and add 3 tablespoons chili powder and 1 chopped green pepper. Serve with sour cream and shredded cheese, if desired.

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Five-Spice Beef

For an Asian twist, eliminate paprika, salt, pepper and sugar. Add 1 teaspoon Chinese Five-Spice, 1 tablespoon each light soy sauce and hoisin. Replace cider vinegar with rice vinegar. Add 1 can diced water chestnuts and 2 chopped scallions during last 30 minutes of cook time. Serve over rice with extra chopped scallions.

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Beef Ragu

Try this Italian spin: Replace paprika with 1 teaspoon Italian seasoning, stewed tomatoes with 2 cans (14 1/2 ounces) Italian-seasoned diced tomatoes and cider vinegar with balsamic. Eliminate broth and sugar and add 2 sliced Italian frying peppers. Shred meat into sauce and serve with cooked pappardelle pasta; top with grated Parmesan.

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Home-Style Stew

Replace smoked paprika with regular paprika. Eliminate vinegar and sugar. Add 1/2 teaspoon each dried oregano, thyme and sage. Stir in 1 package (10 ounces) thawed peas and carrots at end of cook time. Cool slightly; slice meat, stir back into slow cooker. Serve as a stew over mashed potatoes.

Originally published in the September 2011 issue of Family Circle magazine.

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