Ingredients: |
Ingredients: 4 Idaho potatoes, peeled and cut into 1/2-inch slices
2 T. vegetable oil
1 (5- to 6-pound) first-cut or flat-cut brisket
2 large onions, peeled and cut into 1/4-inch slices
4 garlic cloves, peeled and minced
1 (12-ounce) can beer
1/2 c. low-sodium beef broth
4 celery stalks, cut into 1/2-inch slices
1/2 c. tomato paste
1 (14 1/2-ounce) can stewed tomatoes
2 bay leaves
1/2 c. packed dark brown sugar
1/3 c. Dijon mustard
1/2 c. red wine vinegar
1/4 c. regular molasses
1/3 c. soy sauce
1 tsp. paprika
Salt and freshly ground black pepper to taste
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Directions: |
Directions:1. Lay the potatoes across the bottom of the slow cooker.
2. Heat 1 tablespoon of the oil in a large saute pan over medium-high heat.
3. Brown the brisket well on all sides and place the browned meat in the slow cooker.
4. Add more oil, if needed, and saute the onions until soft, about 4 minutes.
5. Add the garlic and cook 2 minutes more.
6. Scrape the vegetables into the slowcooker.
7. Pour the beer and broth into the saute pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon.
8. Pour over the meat.
9. Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the insert. 10. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender.
11. Remove the meat to a cutting board and slice it thinly against the grain.
12. Skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper.
13. Transfer the meat and potatoes to a serving platter or serve them on individual plates. Spoon the cooking liquid on top or on the side. |
This recipe for Miller's Amazing Slowcooker Brisket is from