BEER BRISKET SLOW COOKER RECIPES

Name: Crock Pot Beef N Beer Brisket
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 8 serving(s)
Ingredients: 3 1/2-5 lbs beef brisket, trimmed of excess fat; 12 ounces dark stout beer (such as Guinness or a similar dark stout, lager may work, too); 8 ounces tomato sauce; 3/4 cup packed light brown sugar; 1 small chopped onion; 3 garlic cloves, minced; 1 teaspoon thyme; 1 tablespoon parsley; 1/2 teaspoon black pepper; salt, if needed, to taste

CROCK POT BEEF N BEER BRISKET RECIPE - FOOD.COM

Crock Pot Beef N Beer Brisket Recipe - Food.com image

Make and share this Crock Pot Beef N Beer Brisket recipe from Food.com.

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2-5 lbs beef brisket, trimmed of excess fat
12 ounces dark stout beer (such as Guinness or a similar dark stout, lager may work, too)
8 ounces tomato sauce
3/4 cup packed light brown sugar
1 small chopped onion
3 garlic cloves, minced
1 teaspoon thyme
1 tablespoon parsley
1/2 teaspoon black pepper
salt, if needed, to taste

Steps:

Place brisket into slow-cooker.
In a bowl, mix together all remaining ingredients; pour over beef in the slow-cooker.
Cover and cook on low for about 8 hours or until desired doneness is reached.
Let rest before slicing; serve with juices.

Nutrition Facts : Calories 730.3, FatContent 52.8, SaturatedFatContent 21.2, CholesterolContent 144.9, SodiumContent 287.2, CarbohydrateContent 25.1, FiberContent 0.6, SugarContent 21.4, ProteinContent 34.4

SLOW-COOKER BEER-BRAISED BRISKET RECIPE | BON APPÉTIT

Slow-Cooker Beer-Braised Brisket Recipe | Bon Appétit image

Broiling the brisket gives it a nice crisp top layer, but you can skip this step and it will still be delicious. Braising the meat with beer in the slow cooker, however? Absolutely necessary.

Provided by Claire Saffitz

Yield 6 Servings

Number Of Ingredients 12

Ingredients

3 garlic cloves
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon olive oil
1½ teaspoons freshly ground black pepper
1½ teaspoons ground cumin
1½ teaspoons paprika
1 teaspoon cayenne pepper
2 tablespoons kosher salt, plus more
4-5 pounds untrimmed flat-cut brisket, cut into 4” pieces
2 medium onions, thinly sliced
1 12-oz can lager

Steps:

Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 2 tablespoons salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Let meat sit out until it’s room temperature, about 1 hour.
Scatter onions in a 4–6-quart slow cooker and add brisket, fat side up. Add beer and 1 cup water. Cover and cook until meat is very tender, 7–8 hours on low or 4–5 hours on high.
Heat broiler. Transfer brisket, onions, and any braising liquid to a large oven-proof skillet or roasting pan. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes.
Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.
Do ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1½ hours.

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