Save Recipe Print

Ingredients

Directions

Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.

Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.

Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

Per serving: Calories 474; Fat 16 g (Saturated 7 g); Cholesterol 128 mg; Sodium 265 mg; Carbohydrate 18 g; Fiber 0 g; Protein 61 g

Photograph by Antonis Achilleos

You'll have plenty of leftover brisket: Use it in tacos, quesadillas, chili or even on a pizza.

Categories:

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Slow-Cooker Brisket Sandwiches

Recipe courtesy of Food Network Kitchen

Brisket

Recipe courtesy of Trisha Yearwood

Slow-Cooker Pulled Pork Sandwiches

Recipe courtesy of Food Network Kitchen

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Meatball Sandwiches

Recipe courtesy of Alton Brown

Chicago Italian Beef Sandwich

Recipe courtesy of Guy Fieri

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Slow-Cooker Brisket

Recipe courtesy of Food Network Kitchen

Slow-Cooker Brisket Tostadas

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword