All-Day Brisket with Potatoes
I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself, because it melts in your mouth. It's very important to buy "first-cut" or "flat-cut" brisket, which has far less fat than other cuts.—Lana Gryga, Glen Flora, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- 1/4 teaspoon salt
- 2 garlic cloves minced
- 1/2 teaspoon paprika
- 1/8 teaspoon pepper
- 1/3 cup tomato paste
- 3 tablespoons dijon mustard
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1/4 cup red wine vinegar
- 1 large onion sliced
- 1 tablespoon canola oil
- 2 tablespoons molasses
- 1 leaf
- 1 fresh beef brisket (3 pounds)
- 2 celery ribs sliced
- 2 medium potatoes, peeled and cut into 1/4-inch slices
- 1 can (12 ounces) beer
- 1/2 teaspoon beef bouillon granules
- 3/4 cup stewed tomatoes
- Carbohydrate 24.9950946624295 g
- Cholesterol 0.0225 mg
- Fat 2.34339927368781 g
- Fiber 2.83809085814027 g
- Protein 3.69004489411927 g
- Saturated Fat 0.210838055769089 g
- Serving Size 1 1 servings. (188g)
- Sodium 185.227550562838 mg
- Sugar 22.1570038042892 g
- Trans Fat 0.160053460535499 g
- Calories 125 calories
Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker., Add beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker., Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf. To serve, thinly slice across the grain.
