Last fall, I needed to replace my slow cooker (it was almost 20 years old and well used!) and this great recipe came with it. If you don’t have a slow cooker, you need to get one. It is great for briskets, soups and roasts.
This brisket recipe is tangy and moist with a hint of spice. Not too much though. It would be a great recipe for Super Bowl Sunday! Stay tuned because I’ll be sharing a menu for that next week complete with a shopping list.
I purchased the 7 qt All-Clad with removable cast aluminum insert which makes this recipe so easy. Goes right from cooktop (gas or electric) to the cooker. It is on sale right now at Williams-Sonoma…almost 1/2 off and free shipping. So no need to get out in the cold! It’s such a great investment.
What I especially love about this one that my other didn’t have is the warming function. No longer to you need to be sure to get home so you don’t cook something to mush. It stops cooking and holds it at a warming temperature until you are ready. Joy!
- 1 tbs sweet paprika (What I used didn't indicate sweet)
- ½ to 1 tsp cayenne pepper
- 1½ tbs Kosher salt
- 1 tsp freshly ground black pepper
- 1 beef brisket 4 to 5 lbs cut in half crosswise (I didn't do this!)
- 2 tbs extra-virgin olive oil
- 2 small yellow onions (I only had white)
- 4 garlic gloves, minced
- ¾ cup of beef stock
- ¾ cup lager-style beer (I used Daura Damm Gluten Free)
- In a small bowl, combine paprika, cayenne, sale and pepper.
- Rub the brisket generously with the spice mixture.
- Cover with plastic wrap and let stand at room temp for 1 hour or refrigerate for up to 24 hours. (I didn't do this either!)
- In the slow cooker insert over medium-high heat, warm the olive oil until almost smoking.
- Brown the brisket on all sides, about 3 minutes per side.
- Reduce to medium heat and add the onions and garlic.
- Cook, stirring occasionally, until beginning to soften, about 5 minutes.
- Stir in the beef stock and beer.
- Add the brisket, fat side up.
- Using pot holders, transfer the insert to the All-Clad Slow Cooker base.
- Cover and cook on high for 6 hours or low for 12 hours.
- Transfer the brisket to a carving board and cover loosely with aluminum foil and rest for 30 minutes.
- Slice the brisket across the grain or shred.
Rub with spice mix.
Brown on both sides.
Add beer and broth to browned onions.
Cook for 6 hours on high.
This is great with your favorite barbecue sauce on a bun or with other sides as a main dish.
Would love to know what else you make in your slow cooker!
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