Beef with Brisket and Beer

Beef Brisket with Beer

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Randy Mayor

Beef brisket is at its best when you simmer it in a slow cooker and flavor it with beer and onions.

Worthy of a special occasion

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Yield: 12 servings (serving size: about 3 ounces brisket and 1/3 cup sauce)

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Nutritional Information

Amount per serving

• Calories: 160
• Calories from fat: 28%
• Fat: 5g
• Saturated fat: 1.9g
• Monounsaturated fat: 2.1g
• Polyunsaturated fat: 0.2g
• Protein: 20.5g
• Carbohydrate: 5.6g
• Fiber: 1.1g
• Cholesterol: 49mg
• Iron: 1.9mg
• Sodium: 232mg
• Calcium: 20mg

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• Ingredients1 (3-pound) beef brisket, trimmed
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1/4 cup water
• 2 cups vertically sliced onion (about 1 large) $
• 1 1/2 cups chopped parsnip (about 2)
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• 1 (12-ounce) bottle light beer $

1. Preparations
2. Rub brisket with salt and pepper. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits. Add onion and parsnip; sauté 5 minutes or until vegetables are tender.
3. Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours. Discard bay leaf. Cut brisket diagonally across the grain into thin slices. Serve with sauce.