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Slow Cooker Beef Brisket over Garlic Parmesan Mashed Potatoes

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Ingredients

  • Beef Brisket Ingredients:
  • 2 TBSP vegetable oil
  • 1 3-4 lb. beef brisket
  • 2 cloves garlic, peeled and roughly chopped
  • 1 12 oz bottle red lager (I used Leinie’s Red)
  • 4 stalks celery, cut into large pieces
  • 2/3 C. brown sugar
  • 1 can tomato paste
  • 1/2 C. apple cider vinegar
  • 1/4 C. brown mustard
  • 1/3 C. Worcestershire sauce
  • 1/2 tsp. paprika
  • dash of coarse ground black pepper
  • Garlic Parmesan Mash ingredients:
  • 5-6 medium russet potatoes, peeled and cut into chunks
  • 1/2 C. milk
  • 2 TBSP butter or margarine
  • 1 tsp garlic salt
  • 1/2 C. shredded parmesan cheese

Details

Adapted from hauteapplepie.com

Preparation

Step 1

Heat vegetable oil in a large skillet. Brown brisket on all sides, about 8-10 minutes. Add garlic half way through. Transfer meat to slow cooker. Pour beer in skillet, scraping up brown bits. Simmer for one minute. Add to slow cooker. Nestle celery around beef.

In a medium bowl, add remaining ingredients and whisk. Pour over beef. Cook on low for 8 hours. Remove from cooker and allow to sit about 10 minutes before cutting.

In a large pot, cover potatoes with water and bring to a boil. Boil approximately 20 minutes. Drain water. Add remaining ingredients and whip with hand mixer.

I plated the brisket over the potatoes, drizzled a little extra sauce from the slow cooker and topped with French’s crispy onions. Little fuss for a fabulous meal! And with the leftovers, we reheated the brisket and put it on a sandwich with a little Sweet Baby Ray’s BBQ sauce. Delish!

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