Yo Momma! -- Slow Cooker Beef Brisket !!

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lay the potatoes across the bottom of the insert of the slow cooker.
  • Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat.
  • Brown the brisket well on all sides.
  • Place the browned meat in the slow cooker insert.
  • Add more oil, if needed, and sauté the onions until soft, about 4 minutes.
  • Add the garlic and cook 2 minutes more. Scrape the vegetables into the insert.
  • Pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon.
  • Pour over the meat.
  • Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the insert.
  • Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender.
  • Remove the meat to a cutting board and slice it thinly against the grain.
  • Skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper.
  • Transfer the meat and potatoes to a serving platter or serve them on individual plates. Spoon the cooking liquid on top or on the side.
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