Rating: 4 stars
11 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 5

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

Liz Zack
Recipe by Cooking Light January 2007

Gallery

Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

160 calories; calories from fat 28%; fat 5g; saturated fat 1.9g; mono fat 2.1g; poly fat 0.2g; protein 20.5g; carbohydrates 5.6g; fiber 1.1g; cholesterol 49mg; iron 1.9mg; sodium 232mg; calcium 20mg.
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