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Nutrition Facts
Serving Size 1 (207g) Recipe makes 6 servings
Calories 516
Calories from Fat 361		(69%)
Amount Per Serving		%DV
	Total Fat 40.1g	61%
	Saturated Fat 16.2g	80%
	Monounsaturated Fat 17.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 110mg		36%
Sodium 1477mg		61%
Potassium 473mg		13%
Total Carbohydrate 9.3g		3%
	Dietary Fiber 0.3g	1%
	Sugars 5.1g
Protein 27.9g		55%
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Teriyaki Beef Brisket for the Crock Pot

Recipe #41479 | ½ day | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Karen From Colorado
Sep 30, 2002

Serve this sliced thin on French bread rolls and serve with a bowl of sauce for dipping or on a plate with the sauce as a meat gravy. If necessary, cut the meat in half to fit your crock pot or slow cooker

SERVES 6 (change servings and units)

Ingredients

2-2 1/2 lbs beef brisket (not corned beef)
1/3 cup finely chopped onion
3/4 cup bottled teriyaki sauce, baste and glaze
1 tablespoon orange zest
3 tablespoons water
2 tablespoons cornstarch

Directions

1
Remove fat from beef.
2
Place in a 4 qt crock pot.
3
Top with onion.
4
Mix teriyaki and orange peel; pour over meat and onions.
5
Cover and cook on low for 8 to 10 hours or until beef is tender.
6
Remove beef from crock pot to a cutting board; cover to keep warm.
7
Mix water and cornstarch.
8
Slowly pour cornstarch mixture into juices left in the crockpot.
9
Cover and cook on high setting for about 15 minutes, stirring occasionally until sauce has thickened.
10
Cut beef across the grain into thin slices.
11
Serve sauce with beef.

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Featured Reviews for This Recipe

From: echo echo

On Oct 27, 2006

This is one I've been making for quite awhile and I'm always pleased with how tender it comes out. The orange combines really well with the teriyaki sauce flavor. Easy and impressive.

0 people found this review helpful

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From: Audrey M

On Jan 10, 2006

Absolutely Fantastic! My family really enjoyed this. I love cooking a brisket in the crock pot. It is so tender and can be shredded easily. We served the sauce over the mashed potatoes.

1 person found this review helpful

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From: HeatherFeather

On May 16, 2007

Well this was a breeze to fix and tasted very good.Enjoyed by all and I will make this again. It was slightly less moist than I was expecting, but still very good.Note:There are 2 different types of terijaki, one that the recipe calls for (baste & glaze, which is thick like BBQ sauce) and regular terijaki (sauce & marinade, which is very thin)...I made sure to get the thick kind as specified.

2 people found this review helpful

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From: twinsplusonemom

On Jan 12, 2006

I was so excited about this, but just before dinner I tasted it...not so good. I pulled out the bbq sauce and the ketchup. The meat was tender enough, but not fall apart tender...it's just that the sauce didn't work. I love terriyaki, but somehow, the combination of orange and terriyaki or something left a really bad taste in my mouth. I used a low sodium Kikkoman terriyaki sauce and marinade, but truthfully I couldn't eat it without ketchup. I won't make this again.

2 people found this review helpful

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