Slow Cooker Beer Braised Brisket Recipes

SLOW COOKER BEER-BRAISED BRISKET

Steps:

• Spray inside of 6-quart slow cooker and large skillet with cooking spray. Heat large skillet over medium-high heat. Sprinkle beef with salt, pepper and ground mustard; cook 3 to 5 minutes or until browned on each side, turning once. Place beef in slow cooker.
• Add onion and garlic to skillet; cook until fragrant. Add beer, stirring to loosen brown bits from bottom of skillet. Add tomato paste and brown sugar to skillet; stir until blended. Pour mixture over beef in slow cooker.
• Cover; cook on LOW 8 to 9 hours or HIGH 4 to 5 hours. Transfer beef to cutting board and cut into slices. Remove onions with a slotted spoon. Pour liquid from slow cooker into medium saucepan. Bring to a boil; reduce heat and simmer 10 to 15 minutes, until sauce is thickened. Serve beef on buns with onions and sauce spooned over beef or for dipping.

SLOW COOKER BEEF BRISKET IN BEER

Steps:

• Place the roast, onions, and bay leaf in the crock pot. In a bowl, stir together the beer, chili sauce, brown sugar, thyme, salt, pepper, and garlic. Mix well then pour over the roast. Cover the crock pot and cook on low heat for 8-10 hours or until the beef is tender. Remove the roast to a platter or cutting board. Remove the bay leaf from the crock pot. Skim any visible fat from the liquid in the crock pot. Turn the crock pot to high heat setting. Combine the cornstarch and water. Stir into the juices in the crock pot and cook until thickened, about 10 minutes. Meanwhile, carve the roast as desired. Serve the meat with the gravy.

SLOW-COOKER BEER BRISKET

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle salt and pepper onto beef; cook for 3 to 5 minutes per side or until browned. In a 4-quart slow cooker, stir together ale and tomato paste until smooth. Stir in onion and remaining 3 ingredients; place beef on top of onion mixture. Cover and cook on LOW for 8 hours or until fork-tender. Remove beef from slow cooker, and slice across the grain. Serve with vegetables and sauce.

BEER-BRAISED BRISKET POT ROAST

Steps:

• Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
• Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.

CROCK POT BEEF N BEER BRISKET

Steps:

• Place brisket into slow-cooker.
• In a bowl, mix together all remaining ingredients; pour over beef in the slow-cooker.
• Cover and cook on low for about 8 hours or until desired doneness is reached.
• Let rest before slicing; serve with juices.

SLOW COOKER BEER BRAISED BRISKET SLIDERS

Steps:

• To a medium bowl add mayo, prepared horseradish, whole grain mustard, lemon juice and garlic powder. Stir to mix everything together and set aside.
• To a small bowl add garlic powder, smoked paprika, salt, black pepper, onion powder, ancho chili powder and thyme. Mix everything together.
• Rub spice blend into both sides of the brisket.
• Place seasoned brisket in a large (2-3 gallon) ziplock bag. (or you could place on a baking sheet on cover with tin foil) Let the brisket sit overnight.
• Add seasoned brisket to a slow cooker. (you may need to cut it up to make it fit)
• Next add sliced onion on top and cover with your choice of beer.
• Cover and cook on HIGH for 6 hours.
• Turn the broiler on to HIGH.
• Line a baking sheet with tin foil. Remove brisket from the slow cooker and place on prepared baking sheet.
• Place brisket in the oven and broil on HIGH for 5 minutes. (this will give you a nice "char" and burnt ends type taste)
• Slice brisket. (you could add the sliced brisket back into the beer to keep it moist if you aren't serving it right away)
• To each Hawaiian roll add 1 teaspoon of horseradish aioli, a small handful of arugula and 2 slices of brisket.
• Repeat process until all the sliders are prepared.
• Serve.