Chili-Beer Brisket of Beef
Submitted by tjpa
Beef brisket slow-cooked in the crockpot with chili sauce and beer until meltingly tender. Slice it thin, spoon the cooking liquid over the top, and serve with wild rice.
YIELD
3 servingsPREP
15 minCOOK
3READY
3Low effort, high reward. That’s the crockpot promise, and this brisket delivers on it completely.
A two-and-a-half pound brisket goes in fat-side down, gets sprinkled with onion, garlic powder, salt and pepper, then gets smothered in chili sauce.
Three hours on low does the heavy lifting before a full bottle of beer goes in for the final stretch, steaming the meat to fall-apart tenderness.
Slice it thin against the grain and ladle that spicy, beery cooking liquid right over the top.
Pro Tips
- Always slice brisket against the grain. With the grain and you get tough, stringy shreds. Against the grain and every slice melts on the tongue.
- Place the brisket fat-side down so the fat renders into the cooking liquid and bastes the meat from below.
- Use a full-flavored lager or amber ale. Light beer doesn’t contribute enough body to the braising liquid.
Ingredients
Directions
Place beef brisket, fat side down, in crockpot.
Sprinkle brisket with onion, salt, pepper and garlic powder.
Pour chili sauce over brisket. Crockpot on low for 3 hours.
Pour beer over brisket. Increase temperature to moderate and continue cooking for 30 minutes.
Place brisket on large serving platter. Slice brisket very thin and serve with hot cooking liquid.
Garnish with sliced tomatoes and parsley.
Surround with Wild Rice Amadine.
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