All-Day Brisket with Potatoes

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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

Difficulty: Easy - for beginners
Serves: 8 serving

Preparation time:
Cooking time:

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

Method

•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.
• 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.
• 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.

Editor's Note: This is a fresh beef brisket, not corned beef.

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