ALL DAY BRISKET WITH POTATOES

By JoyceW-2

Try to find "first cut" or "flat cut" brisket because it has less fat than other cuts.

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 each of brown sugar, Dijon mustard and soy sauce
• 2 tablespoons molasses
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 bay leaf

Preparation

Step 1

Place potatoes and celery in a 5 quart 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 the bay leaf. To serve, thinly slice across the grain.