ALL-DAY BRISKET WITH POTATOES

By stepjo7269

Taste of Home
By: Lana Gryga from Glen Flora, Wisconsin

Ingredients

• Directions:
• 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 brown sugar
• 3 tablespoons Dijon mustard
• 3 tablespoons soy sauce
• 2 tablespoons molasses
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 bay leaf
• ●Place potatoes and celery in a 5-qt. 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 bay leaf.
• ●To serve, thinly slice across the grain.
• Editor's Note: This is a fresh beef brisket, not corned beef.

Preparation

Step 1

Nutrition Facts: 1 serving equals 352 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 722 mg sodium, 25 g carbohydrate, 2 g fiber, 38 g protein.