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

Beef brisket is at its best when you simmer it in a slow cooker and flavor it with beer and onions.

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes

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.

Ratings & Reviews

Love this recipe!

poocasile
March 06, 2016
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!!

Tasty, easy and satisfying!

Cynthia530
October 28, 2015
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.

olivettepointe's Review

nancyloveswine
November 17, 2014
Wow, so delicious and so easy! Anyone watching their carb intake will certainly be satisfied with this dish. I couldn't find a 3 lb brisket, so I substituted with a beef roast.

Cynthia530's Review

lizzie924
October 13, 2013
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.

ktmcirish1's Review

NancyHW
September 03, 2013
N/A

SerenaCooper's Review

Kimberly
April 12, 2013
This is the most awesome recipe I have ever tasted for a brisket. Even my children loved it plus it was sooooooo easy and quick. Thank you so much for sharing.

lizzie924's Review

SerenaCooper
November 19, 2012
N/A

NancyHW's Review

Buklbny
January 30, 2012
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!

Buklbny's Review

Jan
March 30, 2009
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.

nancyloveswine's Review

ktmcirish1
February 17, 2009
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.