Slow Cooker Brisket Recipe


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Beer
flickr/Jonathon Strack

Relax. Let the ingredients do all the work in this warm, welcoming dish. The beer tenderizes the meat, the onion soup gives it sweetness and depth, and the chile sauce goes “Zing!”

This is from Tammie Barker, who notes that the same basic recipe can be used for up to seven pounds of brisket if your slow cooker can handle that much. True to her hometown, she uses a local beer in it (Boulevard Brewing Co.’s Pale Ale), and serves it with a Kansas City sauce (Fiorella’s Jack Stack Barbecue KC Original).

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INGREDIENTS

  • 6 beer
  • 1 envelope onion soup mix
  • 12 chile sauce, such as Heinz
  • One 4-pound beef brisket, trimmed

DIRECTIONS

In a slow cooker with a minimum 3 ½-quart capacity, combine the beer, soup mix, and chile sauce. Add the brisket and coat with the sauce. (Note that in the smaller models, the meat may not lie flat.) Cover the cooker and cook on low until the brisket is fork-tender, 8-10 hours.

Transfer the brisket to a cutting board and slice against the grain. If the sauce needs to be thickened and intensified, reduce it in a pan on the stove before serving with the brisket.

Recipe Details

 

Adapted from The Brisket Bookby Stephanie Pierson (Andrews McMeel, 2011)

Servings: 8
Cuisine: American

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4 Comments

tdm-35-icon.png

6 Beer? Is that cans/bottles? It seem like a huge amount of liquid.

tdm-35-icon.png

6 Beer? Is that cans/bottles? It seem like a huge amount of liquid.

Arthur Berkins's picture

Like

barb thomas's picture

beef brisket recipe looks awsome. i can't wait to try it

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