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All-Day Brisket with Potatoes

Total Time

Prep: 30 min. Cook: 8 hours

Makes

8 servings

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
All-Day Brisket with Potatoes Recipe photo by Taste of Home

Ingredients

  • 2 medium potatoes, peeled and cut into 1/4-inch slices
  • 2 celery ribs, sliced
  • 1 fresh beef brisket (3 pounds)
  • 1 tablespoon canola oil
  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • 1 can (12 ounces) beer
  • 1/2 teaspoon beef bouillon granules
  • 3/4 cup stewed tomatoes
  • 1/3 cup tomato paste
  • 1/4 cup red wine vinegar
  • 3 tablespoons brown sugar
  • 3 tablespoons Dijon mustard
  • 3 tablespoons soy sauce
  • 2 tablespoons molasses
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bay leaf

Directions

  1. 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.
  2. 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.
  3. Cover and cook on low until meat and vegetables are tender, 8-10 hours. Discard bay leaf. To serve, thinly slice across the grain.
Beef Brisket
This is a fresh beef brisket, not corned beef.

Nutrition Facts

1 serving: 352 calories, 9g fat (3g saturated fat), 72mg cholesterol, 722mg sodium, 25g carbohydrate (13g sugars, 2g fiber), 38g protein. Diabetic exchanges: 5 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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