12 servings (serving size: about 3 ounces brisket and 1/3 cup sauce)
1 (3-pound) beef brisket, trimmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
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
How to Make It
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.
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I always found brisket too dry and tasteless. This recipe is delicious. I love the light taste of vinegar. Reminds me a little of sauerbraten. I pour the liquid into a pot when the brisket is done cooking and thicken it with a little cornstarch and water for gravy. Making this again today. It's a family favorite!!
This was great! I will certainly make again. I had to have a butcher cut a 3 lb. brisket for me but that's easy enough. I omitted the parsnip because I forgot it when I was shopping but it still turned out great. The whole family enjoyed this. We served on Ciabatta rolls with a nice side salad.
Yup, similar to other reviews - bland. Never cooked beef brisket before. You can't 'trim' beef brisket enough. Disappointed how much I had to trim and it was still fatty after cooking. Not my kind of beef. Beef was very tender due to slow cooking, just not a lot of flavor. Onions and parsnips were good.
I was looking for something different to do with a roast than the normal traditional way of preparing in a crock pot and this was it! I didn't have "brisket" cut persay but followed the ingredients and the results were awesome. If I changed anything, I'd add MORE parsnips and probably a little garlic cloves (I don't think there can ever be enough garlic). Served with mashed potatoes and steamed broccoli. I have to admit I was a bit nervous about the beer flavor, esp with a 5 and 2 yr old. But they went crazy over this!
I thought this was great, but I made major changes. First, my grocery only had corned beef brisket, so I used that. Secondly, I put the sauce into a saute pan and added dijon and cornstarch/water to thicken it into more of a gravy. Next time, I will puree the parsnips and onions into the sauce for a healthier thickener. I give this four stars, but only with my changes incorporated.
The meat was very good and easy to slice but the gravy was missing something. I couldn't serve it the way it was and I had even added garlic. In the end I had to add beef base to give it more flavor. After that is was pretty good and I would make it again but not for company. I served this with Cooking Light potato rolls.
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