Crockpot Beef Brisket
- 3 pound piece of beef brisket
- 1/2 teaspoon freshly ground black pepper
- Olive oil
- 1/4 cup water
- 2 onions, sliced
- 2 parsnips chopped
- 1 tablespoon balsamic vinegar
- 1 bay leaf
- 1 bottle of your favorite beer
- salt to taste
Rub brisket with olive oil and then salt and pepper. Heat a large heavy based pan over a medium-high heat. Coat pan with olive oil and add brisket. Brown brisket on both sides, approx 10 mins. Remove brisket from the pan. Add 1/4 cup water to pan. Add onion and parsnip; sauté for 5 minutes.
Place onion mixture, vinegar, bay leaf, and beer into your slow cooker. Place brisket on top of vegetable mixture. Cover and cook on low for 8 hours. Discard bay leaf. Cut brisket diagonally across the grain into thin slices.