Slow-Cooker Brisket

Slow-Cooker Brisket

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    T vegetable oil

  • 1

    5-6 lb first cut or flat cut brisket, cut inot 3 pieces

  • 4

    cloves garlic, smashed and peeled

  • 1

    12oz bottle stout beer

  • 4

    stalks celery, cut into large pieces

  • C packed dark brown sugar

  • ½

    C tomato paste

  • ½

    C red wine vinegar

  • C dijon mustard

  • C soy sauce

  • 2

    bay leaves

  • 1

    tsp paprika

Directions

Heat vegetable oil in a large skillet over med-high heat. season the brisket with S&P, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker. Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir then cover and cook on low for 8 hours or high for 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, the thinly slice.


Nutrition

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