In an effort to have something lazy and hearty on a Sunday without picking up take out, this recipe came about. While you have to sear the meat before you put it in the slow cooker, there is no other steps. Just serve alongside roasted veggies or a salad, and have rice, quinoa or noodles on the side to soak up the insanely delicious sauce. The meat is tender and juicy and you got to sit on the couch while it did its thing, the best part.
Slow Cooker Brisket
Imperfect Polish 2016
serves 4-6
1 - 2.5-3lb beef brisket
salt and pepper
vegetable oil
2 cloves of garlic, peeled and smashed
1 bottle of beer
1/4 cup Dijon mustard
1/4 cup red wine
1/4 cup soy sauce
1/4 cup red wine vinegar
2 bay leaves
1 onion, sliced
3 stalks of celery cut in large chunks
2 carrots cut in large chunks (feel free to use baby carrots if you have on hand)
1/2 teaspoon paprika
In a large skillet or cast iron pot, heat a couple of tablespoons of vegetable oil over medium high heat. Season the brisket liberally with salt and pepper (be generous!) and carefully place in the pot to sear. Add in the garlic cloves. Sear meat on both sides for about 5 minutes each or until nicely browned.
Meanwhile, whisk together the mustard, wine, soy sauce, and red wine vinegar in a bowl. Once the meat is seared on both sides, place in the slow cooker. Turn the heat on the stove down to medium and pour the beer in the pot to deglaze (stand back, it can sputter!), and let it bubble away for a minute or two. Then add everything in the pot to the slow cooker.
Place the vegetables, bay and paprika in the slow cooker and pour over the sauce. Stir things up a bit, then set your cooker on 8 hours low heat.
20 minutes before you are ready to eat, take the meat out and let it rest with foil loosely covering it. Slice against the grain (so perpendicular of where the lines are on the meat) and serve hot with lots of that lovely sauce from the slow cooker poured on top. (you can eat the veggies or strain them out, your call).
Enjoy!
xo
Erin
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