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Slow-Cooker Beer-Braised Brisket Recipe

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This recipe for Slow-Cooker Beer-Braised Brisket is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 garlic cloves
1 TBS brown sugar
1 TBS Dijon mustard
1 TBS olive oil
1½ tsp freshly ground black pepper
1½ tsp ground cumin
1½ tsp paprika
1 tsp cayenne pepper
2 TBS 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
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
This is from Bon Appetite. Very easy to throw together.

 

 

 

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