|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This slow cooker beef brisket is cooked with a variety of vegetables and seasonings, including potatoes, carrots, and onions. Slow-cooked in beer, the brisket comes out so tender and juicy, this recipe is sure to become a family favorite.
Brisket is known to be one of the least tender cuts of beef. Long, and slow braising is an excellent way to cook a beef cut like brisket, as you will soon discover in this pot roast type of dish.
Serve this brisket with some homemade dinner rolls and a warm apple pie to round out the meal.
- 3 pounds lean beef brisket, well-trimmed
- 1 tablespoon vegetable oil
- 3 carrots, cut into 2-inch chunks
- 5 small red potatoes, halved
- 1 large onion, cut into wedges
- 2 tablespoons quick-cooking tapioca
- 3/4 cup beer
- 1 tablespoon Dijon mustard
- 1/2 teaspoon thyme
- 1/4 teaspoon rosemary (crumbled)
- 1/2 teaspoon salt
- 3 cloves garlic (minced)
- 1 bay leaf
- 1/4 cup water
Gather the ingredients.
Heat the vegetable oil in a large skillet over medium-high heat. Brown the brisket on all sides.
Place the carrots, onion, and potatoes in the slow cooker. Sprinkle the tapioca over the vegetables. Add the browned brisket (If the brisket is very large, cut it in half).
Combine the beer with the remaining ingredients—mustard, thyme, rosemary, salt, minced garlic, bay leaf, and water. Pour the mixture over the brisket.
Cover and cook on high for 5 to 6 hours or on low for 8 to 10 hours.
The tapioca will thicken the liquid to make its own gravy. Remove the bay leaf before serving.
- If the liquids are watery, pour them into a saucepan and boil for a few minutes to reduce slightly and concentrate the flavors.
- Add a slurry of 1 tablespoon of cornstarch and 1 tablespoon of cold water if more thickening is desired.
- Leftover brisket makes delicious sandwiches.
- You can use a dry red wine in place of the beer.
- Add some other veggies into the mix if you'd like—celery would be a good addition.
- Yukon Gold potatoes can be substituted for the red potatoes.
How to Store
- Any leftovers can be placed in an airtight container and stored in the refrigerator for up to four days.
- The brisket dish can also be frozen in a freezer-safe container for two months.