One bite of my super-tender brisket, and you’ll be in love! With its rich and satisfying gravy, it’s ideal served with a side of mashed potatoes.
—EUNICE STOEN DECORAH, IA
PREP: 15 MIN. • COOK: 8 HOURS • MAKES: 6 SERVINGS
1 fresh beef brisket (2 1/2 to 3 pounds)
2 teaspoons liquid smoke, optional
1 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon salt
1 large onion, sliced
1 can (12 ounces) beer or nonalcoholic beer
2 teaspoons Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water
1. Cut brisket in half; rub with liquid smoke if desired, celery salt, pepper and salt. Place in a 3-qt. slow cooker. Top with the onion. Combine beer and Worcestershire sauce; pour over the meat. Cover and cook on low for 8-9 hours or until tender.
2. Remove the brisket and keep warm. Strain the cooking juices; transfer to a small saucepan. Mix the cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve the gravy with the beef.
NOTE This is a fresh beef brisket, not corned beef.
SWAP IT
For a change use a full-body red wine instead of the beer.