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Slow-Cooker Beer-Braised Brisket Recipe

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This recipe for Slow-Cooker Beer-Braised Brisket, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rating: 9

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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