Sunday, August 11, 2013

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
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


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.
Pour chili sauce and Worcestershire sauce over brisket and cook on low setting for 6 hours.
Then, pour beer over brisket and increase temperature to high and continue cooking for 30 more minutes.
When well cook and tender, slice brisket against the grain and place slices on large serving platter.
Serve with hot cooking liquid sauce and garnish with sliced tomatoes and cilantro or parsley, if you like.

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