Crockpot Beef Brisket

Matt treated us to this recipe tonight. We only had a little over 1lb of brisket, and really missed the extra left-overs! We messed up and added the beer right away (over-eager I guess). And didn't use the suggested garnish. Excellent with a bit of horseradish. Yum.

 

I didn't want to lose this recipe, so am posting it here. Originally from food.com

 

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Prep: 10 mins

Cook: 6 hrs crock pot time

 

2 1/2 lbs beef brisket
1/2 cup onion, thinly sliced
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 (12 ounce) jar chili sauce (I use Heinz)
1 tablespoon Worcestershire sauce
1 (12 ounce) can beer (or substitute for 1 cup water or canned beef broth)

For garnish

2 tomatoes, sliced
6 fresh cilantro stems, chopped

Directions:

1
Spray crockpot with cooking oil. Place beef brisket fat side down in crockpot and add onion slices, minced garlic, paprika and salt and pepper on top.
2
Pour chili sauce and Worcestershire sauce over brisket and cook on low setting for 6 hours.
3
Then, pour beer over brisket and increase temperature to high and continue cooking for 30 more minutes.
4
When well cook and tender, slice brisket against the grain and place slices on large serving platter.
5
Serve with hot cooking liquid sauce and garnish with sliced tomatoes and cilantro or parsley, if you like.

Read more: http://www.food.com/recipe/crockpot-beef-brisket-416949?oc=linkback