Wednesday, December 8, 2010


I must admit the only way I've ever cooked brisket is as corned beef.  I've eaten brisket cooked other ways, yes, but not tried it myself.  This is yet another recipe from Robyn, the one she traditionally makes for Hanukkah.  As an extra bonus, it's a slow cooker recipe!

- 1 flat, trimmed beef brisket about 4-5 pounds (make sure it is a plain cut of brisket, not the pre-brined corned beef brisket)
- 2 cups ketchup
- 1/4 cup red wine vinegar
- 3 cloves garlic
- 3 carrots, peeled and sliced
- 4 stalks celery, sliced into chunks
- 4 russet potatoes peeled and sliced into large pieces
- 1 medium can diced tomatoes
- 1 bottle of amber beer
- 2 Tbsp Worcestershire sauce
- 1/4 cup dijon mustard
- 1 bay leaf
- 1/2 cup brown sugar
- Salt and pepper to taste

Place all sauce ingredients (everything except brisket, celery, carrots and potatoes) into a large saucepan over medium heat until incorporated and fully combined. Place potatoes in the bottom of the crock pot. Put brisket on top of the potatoes. Pour the sauce over the brisket. Cover and cook for 4-5 hours on high or 8 hours on low.

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