Рецепт Slow-Cooker Brisket

by anne alesauskas

Slow-Cooker Brisket

I have a confession, I have never made brisket before, I know, what’s wrong with me, right? I guess somehow I thought it would be a tough piece of meat, and maybe it is, but not made this way..

Slow-Cooker Brisket

INGREDIENTS:

• 2 tablespoons vegetable oil
• 1 5-6 pound first-cut brisket- cut into 3 pieces
• salt and pepper
• 4 cloves garlic-smashed and peeled
• 1-12-ounce bottle stout beer
• 4 stalks celery-cut into large pieces
• 2/3 cup packed brown sugar
• 1/2 cup tomato paste
• 1/2 cup red wine vinegar
• 1/3 cup Dijon mustard
• 1/3 cup soy sauce
• 2 bay leaves
• 1 teaspoon paprika

DIRECTIONS:

Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a slow cooker. Pour the beer into the skillet and simmer for about a minute, scraping up the brown bits; add the beer mixture to the slow cooker.

Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, soy sauce, bay leaves an paprika. Stir, the cover and cook on low 8 hours or high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.

Serve over hard rolls and drizzle with the cooking liquid

**Recipe from Food Magazine Cookbook

Slow Cooker Brisket

Ingredients:

Directions: