Slow Cooker Beef Brisket

Ok so not exactly a soup - but really kind of a soup.  It's made similar to soup so I'm going to add it to the blog for your enjoyment :)

Adapted from a recipe on hauteapplepie.com

Beef Brisket Ingredients:
2 TBSP vegetable oil
1 3-4 lb. beef brisket
2 cloves garlic, peeled and roughly chopped
1 12 oz bottle of red or dark beer (I used Snow Cap)
4 stalks celery, cut into large pieces
2/3 C. brown sugar
1 can tomato paste
1/2 C. apple cider vinegar
1/4 C. brown mustard - although I would recommend maybe a little less.  Mine was a bit too mustard-y for me.
1/3 C. Worcestershire sauce
1/2 tsp. paprika
dash of coarse ground black pepper


Directions:

Heat vegetable oil in a large skillet.  Brown brisket on all sides, about 8-10 minutes.  Add garlic half-way through.

 

Transfer meat to slow cooker.

 

Pour beer in to skillet, scraping up brown bits.  Simmer for one minute.  Add to slow cooker.  Nestle celery around beef.

 

 

In a medium bowl, add remaining ingredients and whisky.  Pour over beef.

 

Cook on low for 8-10 hours.  Remove from slow cooker and allow to sit about 10 minutes before cutting.  (Mine didn't fit completely in the liquid so I rotated it a few times but it seemed to work out just fine.) 

 

Enjoy!  (See!  Doesn't the gravy look kind of like soup!)

 

I served mine over mashed potatoes.

 

T focused on the meat!

 

And then we enjoyed some Brandy Three Apple Pie!