Slow Cooker Brisket
Beth LeeSlow cooker brisket will quickly become your favorite brisket cooking technique as your house fills with the comforting aromas of this delicious dish. Prefer to use an instant pot or braise in the oven? Check out the instant pot or traditional braised method for this same recipe.
Ingredients
- 12 ounces dark beer but any will do
- 1 cup whole berry cranberry sauce canned or homemade
- ½ cup ketchup
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 4-5 lb brisket
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 12 ounces baby carrots or sliced carrots optional
- 12 small red white, or fingerling potatoes optional
Instructions
- Combine beer, ketchup, and cranberry sauce in a medium bowl and whisk together (leave a bit of beer to deglaze the pan you brown the brisket and onions in)
- Heat olive oil in a large dutch oven or roasting pan on medium heat. Add sliced onions to pan. Brown the onions, stirring frequently for about 5 minutes. Remove to bottom of slow cooker pot.
- Turn heat to medium high. Salt and pepper the brisket and brown it on both sides - about 5 minutes per side.
- Place brisket on onions in the slow cooker, then pour beer mixture over brisket. Cover, set the temp to low and cook for 4 hours.
- At 4 hours, add the carrots and potatoes. Cook for 2 more hours.
- Remove brisket from slow cooker and slice the meat across the grain. Put the slices back in the slow cooker.
- Cook for about one more hour, checking the tenderness of the meat and the carrots and potatoes.
- You can now either serve the brisket immediately or let it cool uncovered for about half an hour and refrigerate it up to 2 days. You can also freeze the brisket for later use.
Video
Notes
- To keep the prep to a minimum, buy your brisket trimmed from a butcher counter. Take note of the size of your slow cooker so you can find a piece that will fit right in. But if not, simply cut it to fit before you sear it and place it in the pot.
- I like to use Guinness dark beer but any dark beer or a pilsner will do.
- Out of beer? Substitute some beef broth!
- Making it ahead? I like to store most of the sauce separately from the meat. Then the fat is easily removed. Drench the meat with some sauce before you refrigerate it though.
- Want to intensify the sauce flavor even more? You can boil it down and you will have an even more scrumptious gravy to serve with the meat and vegetables.
Nutrition
Serving: 1gCalories: 571kcal
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