holiday brisket

by gurumommy on September 7, 2010

in cooking

With the holidays approaching, I dug up my ‘go to’ brisket recipe for the slow cooker.  According to, the slow cooker was invented with brisket in mind!

•    4 Idaho potatoes, peeled and cut into 1/2-inch slices
•    2 tablespoons vegetable oil
•    1 (5- to 6-pound) first-cut or flat-cut brisket
•    2 large onions, peeled and cut into 1/4-inch slices
•    4 garlic cloves, peeled and minced
•    1 (12-ounce) can beer
•    1/2 cup low-sodium beef broth
•    4 celery stalks, cut into 1/2-inch slices
•    1/2 cup tomato paste
•    1 (14 1/2-ounce) can stewed tomatoes
•    2 bay leaves
•    1/2 cup packed dark brown sugar
•    1/3 cup Dijon mustard
•    1/2 cup red wine vinegar
•    1/4 cup regular molasses
•    1/3 cup soy sauce
•    1 teaspoon paprika
•    Salt and freshly ground black pepper to taste
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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