All-Day Brisket with Potatoes |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself, because it melts in your mouth. It's very important to buy first-cut or flat-cut brisket, which has far less fat than other cuts.Lana Gryga, Glen Flora, Wisconsin Ingredients:
2 medium potatoes, peeled and cut into 1/4-inch slices |
2 celery ribs, sliced |
1 fresh beef brisket (3 pounds) |
1 tablespoon canola oil |
1 large onion, sliced |
2 garlic cloves, minced |
1 can (12 ounces) beer |
1/2 teaspoon beef bouillon granules |
3/4 cup stewed tomatoes |
1/3 cup tomato paste |
1/4 cup red wine vinegar |
3 tablespoons brown sugar |
3 tablespoons dijon mustard |
3 tablespoons soy sauce |
2 tablespoons molasses |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 bay leaf |
Directions:
1. Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker.
2. Stir in beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker.
3. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf. To serve, thinly slice across the grain. Yield: 8 servings.
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