Beef Brisket with Beer

Slow-Cooker Beef Brisket with Beer Recipe
Randy Mayor
Beef brisket is at its best when you simmer it in a slow cooker and flavor it with beer and onions.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 28 %
Fat 5 g
Satfat 1.9 g
Monofat 2.1 g
Polyfat 0.2 g
Protein 20.5 g
Carbohydrate 5.6 g
Fiber 1.1 g
Cholesterol 49 mg
Iron 1.9 mg
Sodium 232 mg
Calcium 20 mg

Ingredients

1 (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

Preparation

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.

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Liz Zack,

Cooking Light

January 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note