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.
Beef Brisket with Beer
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- Calories: 160
- Calories from fat: 28%
- Fat: 5g
- Saturated fat: 1.9g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.2g
- Protein: 20.5g
- Carbohydrate: 5.6g
- Fiber: 1.1g
- Cholesterol: 49mg
- Iron: 1.9mg
- Sodium: 232mg
- Calcium: 20mg
- 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
- 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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