Brisket, when cooked correctly, is the tenderest and meatiest cut of beef ever, with plenty of juicy fat to lend it even more flavor. But cooking it correctly requires so much time and effort... unless, of course, you make Breezy Brisket and Potatoes. This slow-cooker version of the classic dish braises the beef in a combination of sweet, tangy, sour, savory, and smoky flavors almost barbeque-like in its depths. Nestled along the meat is a heaping helping of fluffy potatoes, so there's no need to worry about a side dish! Breezy Brisket and Potatoes are perfect for potlucks or relaxing evenings at home after a long day. It's not just a breeze to make, but a breeze to enjoy!
Ingredients• 2 medium potatoes, peeled, cut into 1/4-inch slices • 2 celery ribs, sliced • 1 (3-pound) fresh beef brisket • 1 tablespoon canola oil • 1 large onion, sliced • 2 cloves garlic, minced • 1 (12-ounce) can of beer • 1/2 teaspoon beef bouillon granules • 3/4 cup tomatoes, stewed • 1/3 cup tomato paste • 1/4 cup red wine vinegar • 3 tablespoons brown sugar • 3 tablespoons dijon mustard • 3 tablespoons soy sauce • 2 tablespoons molasses • 1/2 teaspoon paprika • 1/4 teaspoon salt • 1/8 teaspoon pepper • 1 bay leaf
In a 5-quart slow cooker, place the potatoes and the celery.
Cut the brisket in half.
In a large skillet, brown the beef on all sides in the oil, about 3-4 minutes per side.
Transfer the brisket to the slow cooker.
In the same skillet, sauté the onions until tender, about 5 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Transfer the onion to the slow cooker.
Add the beer and bouillon granules to the skillet, stirring to loosen any browned bits from the bottom of the pan.
Pour the beer mixture over the beef.
In a large bowl, combine the tomatoes, tomato paste, red wine vinegar, brown sugar, dijon mustard, soy sauce, molasses, paprika, salt, pepper, and bay leaf.
Pour the tomato mixture over the meat in the slow cooker.
Cover and cook on low until the meat and vegetables are tender, about 8-10 hours.
Discard the bay leaf.
Slice the beef thinly across the grain.