Slow Cooker Brisket of Beef

By polledl

Ingredients

• 1 whole well trimmed beef brisket (about 5 pounds)
• 2 teaspoons minced garlic
• 1/2 teaspoon black pepper
• 2 large onions, cut into 1/4 inch clices and separated into rings
• 1 bottle (12 ounces) chile sauce
• 1 1/2 cups beef broth, dark ale or water
• 2 tablespoons Worcestershire sauce
• 1 tablespoons packed brown sugar
• Red boiliing potatoes, carrots, sliced parsnips or turnips (optional)

Details

Servings 12

Preparation

Step 1

1. Place brisket, fat side down, in 4 to 5 quart crock pot. Spread garlick evenly over brisket; sprinkel with pepper. Arrange onions over brisket. Combine chile sauce, broth, worcestershire sauce and sugar in medium bowl; pour over brisket and onions. Cover; cook on low 8 hours.

2. Turn brisket over; stire onion into sauce and spoon over brisket. Add vegetables, if desired. Cover; cook 1 to 2 hours or until fork tender; Transfer brisket to cutting board. Tent with foil; let stand 10 minutes.

3. Stir juices in slow cooker. Spoon off and dicard fat from juices. (juices maybe thinned to desired consistency with water or thickened by simmering, uncovered, in saucepan) Carve brisket across grain into thin slices. Spoon juices over brisket.